If I had to choose one ingredient that reliably causes confusion in recipes, it would, strangely, be the simplest of all: salt. Kosher salt, coarse salt, sea salt — which one is best? Why do we use different sorts? We’ve talked about these questions many times Fine table salt is just what it sounds like: fine salt. When we call for salt in recipes at The Kitchn, fine table salt is what we mean. This is fairly standard among cookbooks and other recipe sources.