[powmonk]

Maybe, just maybe, in the last 10-20 years when this trend for flakey salt has taken off. Any recipe you see older than 10 years I would safely bet that they meant table salt, and I would still recommend using table salt unless otherwise specified on anything more recent, that goes triple for any baking recipes. Again, unless for finishing.

Of course if the recipe specifies weight rather than volume, the point is moot.

And speaking as a former fine dining line cook, any food writer specifying kosher for anything other than fininshing/curing is a dolt IMO :)

[UncleMeat]

Flakey salt is not the same as kosher salt. I just flipped through my four most used cookbooks and they all say "salt measurements are for kosher salt" in the preface somewhere. Three of them specify diamond crystal.

I've also got a coffee table book written in 1999 that says the same.

[natdempk]

Agreed. Kosher salt is mainly not flaky, it just has slightly larger granules than table salt. I think the poster above might be conflating some of the flakier salts you can get which might also be kosher with standard kosher salt.

[natdempk]

I think the main reason people go for kosher salt in recipes, cooking, and even baking is that it doesn’t taste of iodine. Table salt with iodine tastes slightly metallic, which will basically make your food taste worse. I’m an amateur cool, but you can simply taste the difference, so why make food taste worse/weirdly metallic?

[phonypc]

I defy you to taste the difference between iodized and not in a blind test. All else being equal of course, size and shape differences would be a giveaway. So equal mass dissolved in water.

[shuntress]

You can taste a slight difference between iodized and non iodized salt on its own but I very strongly doubt anyone would be able to detect that difference once the salt has been added to anything.