Instructions: "Its generally easier to find than fine sea salt, and it melts well in cooking. Fine sea salt is better for salads (when youre not cooking) because you dont want to get a chunk of salt in your mouth.

Fine sea salt is also easier for baking. I also like using more than one kind of sea salt - once you start experimenting with the different ones from different places, you get kind of hooked on the unique flavors of each! Kosher salt is also coarse."

"Dont use table salt because of all the undesirable additives it contains. These generally include dextrose (or some other form of) a corn sugar - to which I and many other persons are allergic [often without knowing it], and silica, which causes table salt NOT to melt at the same temperature that other foods cook. This tends to make people add too much salt. When you change over to a natural salt, you will probably find that you will need about one-third less salt than before."

Chef June Jacobs, CCP (Certified Culinary Professional)

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