
Cooking With Salt: Which Type Of Salt Does Rachael Use The Most?…

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
As is the case with onions, there are a lot of salt types to choose from when you're cooking — Kosher salt, flaky sea salt, pink Himalayan salt … the list goes on.
But also like onions, Rachael isn't too fussy or fancy about which kind of salt she uses. In fact, her go-to in the kitchen probably is yours, too.
Question: "I want to know the difference between salts and when to use each one — Kosher, flake, pink, etc."
– Monica, viewer via Facebook
Rachael's answer: "I use Kosher as my everyday salt and I use it with my hand. I never use finely granulated salt, really ever. I don't even have it in my house. I use flaky sea salt to finish steaks, chicken livers, paté, a variety of stuff. [For] steamed edamame, we use smoked and regular flaky salt as a finishing salt. But the general use in our home is just Kosher salt. Coarse salt I use for baking a fish in [or] if you were making your own bagels. I mean, you can go down a whole rabbit hole of what to do with your specialty salts, of which we have many, but the day to day, Kosher for cooking, flaky sea for finishing."