salt:

Table salt, kosher salt, and sea salt--does it make a difference which one you use?  You can find plenty of info online, but my basic opinion is this:  Try them and you'll see.  Table salt is refined and processed with some additives or chemicals (although still 97% NaCl at least).  It is fine when you are dissolving it in something like soup or just need a little something on your food.  However, when you are roasting potatoes or rubbing it on meat, the larger crystals of kosher salt are slower-dissolving and have a purer flavor.  I don't believe iodine is added to it, however, and we all do need a little iodine for our health.  Sea salt seems to have a different flavor than kosher or table salt.  I tend to only use it on foods directly served, like sprinkling it on an avocado, because it has a strong, lingering flavor for me.  When it comes to a "pinch of salt" in recipes, the larger crystals are easier to pinch.  Also, Morton is saltier than Diamond table salt, so it's always helpful to try out a recipe and see if you need to adjust the salt amount.  That's as far as my salt repertoire goes; I've never had gray sea salt or other colored salt varieties.