In recent years, kosher salt has overtaken table salt as the go-to seasoning for chefs and home cooks. This shift began around a decade ago when cooking publications like The New York Times started advocating for kosher salt in their recipes. Its rise in popularity is largely attributed to cookbooks like The Food Lab and Salt, Fat, Acid, Heat, which emphasize its handling and cooking benefits. Kosher salt's unique crystal structure allows for better seasoning control, making it integral to contemporary cooking environments.
"Kosher salt has risen to prominence over the last decade, becoming the default for chefs and home cooks alike due to its ease of handling and versatility."
"The New York Times and Bon Appétit now consistently call for kosher salt, reflecting its integration into modern culinary practices and the importance of salt's texture and taste in cooking."
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