You may have noticed that Fine Cooking calls kosher salt, not “coarse salt,” in its recipes. We encourage you to use a kosher-style salt because it’s easy to pinch and sprinkle, it sticks to foods better, and it dissolves more quickly. The exception comes with baking recipes, where we’d suggest table salt or a fine sea salt, both of which will disperse better than kosher in dry ingredients. Prior to issue #51, when we called for coarse salt, what we meant was kosher salt or a similar grind of sea salt. But we realized that we had opened the door to error because some “coarse” sea salts are really more like rock salt.