Generally speaking, salt by any other name is still salt, and whether you used large flake sea salt or plain table salt, your food will still turn out well. This is especially true of savory foods. In things like sauces and soups, all kinds of salt will dissolve due to the heat of the dish and produce equally flavorful results. When adding a spice rub to meat or simply adding a sprinkle to food already on your plate, the salt will not only add flavor, but a small amount of texture and a bit of crunch. You might find that while the saltiness is the same, you prefer to use larger, flaked salt for that extra edge. Salads, too, are usually enhanced by adding a bit of salt and using a coarser salt will really enhance the veggies in your bowl.
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Each Thursday, we round up a selection of tidbits from our friends over at YumSugar. Here's what they've got cooking this week.
Do you know your Black Salt from your Celtic Salt? Me neither. I only have Maldon
sea salt in my kitchen - big flakes in a pot, some in the grinder and pounded into a fine powder by the pestle and
mortar - but 
