Why we’re switching to fine sea salt in Voraciously recipes

This change was prompted by several factors. The most important was consistency. We want readers to make our recipes and have the same results — or very close to the same — as we did. We’ve long since stopped calling for generic “salt,” but based on justified feedback from readers, our frequent use of “kosher salt” was not terribly helpful either, because the two big names, Diamond Crystal and Morton, are very different in terms of shape and size.