The old standby. Table salt is often fortified with potassium iodide (a mineral that helps prevent iodine deficiencies) and contains small amounts of anticaking agents, which prevent the crystals from sticking together. Its fine crystals make it a good choice for baking.
A coarser version of table salt, minus the additives. The larger crystals make it easier to season without over-seasoning. Consider this your default salt for recipes that don’t specify which kind to use.
Harvested from the sea and more flavorful than table or kosher salt. Sea salt comes in both fine and coarse varieties and is sometimes iodine-fortified. Coarse is a good alternative to kosher salt when cooking, and fine can be substituted for table salt when baking.
Fleur de sel
These delicate crystals, which are collected from the surfaces of salt ponds, are worth their steep price; use as a finishing touch on fish or vegetables.
The unripe, skin-on, and dried fruit of the pepper plant is your go-to pepper. Grind your own for the strongest, most pungent flavor.
The ripened, skinless, and dried fruit of the pepper plant has a milder flavor. Blends well into white dishes, like mashed potatoes.