The type of salt used in all of Ina Garten’s recipes: Unleashing the Power of Kosher Salt

If you watch “Barefoot Contessa,” you’ll notice that Ina Garten frequently emphasizes the use of “good” ingredients—that is, high-quality olive oil, high-quality mayonnaise, or often high-quality salt. You might assume she means full-fat mayo and extra virgin olive oil for the first two, but what exactly is “good” salt?

In an interview with Oprah, the celebrity chef revealed that she often uses one of three types of salt: Maldon sea salt flakes, fleur de sel de Camargue, or diamond crystal kosher salt. Garten saves Fleur de Sel de Camargue, a type of French sea salt, and Maldon Sea salt flakes to finish recipes like chocolate chip cookies and chicken pot pie. However, she usually sticks to diamond crystal kosher salt for everything else. Garten once said in the Ask Ina section of her website, “All of my recipes are based on diamond crystal kosher salt (even using a different type of kosher salt makes a difference!).

Known for her delicious food and culinary prowess, Ina Garten usually uses kosher salt in all her cooking projects. This is no accident; Kosher salt is a versatile ingredient that enhances flavor without overpowering food due to its mild taste and fine texture. Its larger flakes enable more precise seasoning as it is easier to regulate how much salt is used. Whether she prepares sweet dishes, savory main courses or appetizers, Ina Garten’s use of kosher salt underscores its importance as a cornerstone ingredient in her culinary philosophy, guaranteeing that every dish is perfectly prepared.

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What’s So Special About Diamond Crystal Kosher Salt?

There are many other types and varieties of salt available (Garden uses only three), but there’s a good reason why she and other top chefs choose diamond crystal kosher salt when cooking. It all boils down to how salty it is. Compared to other glycolates or other kosher salt brands, Diamond Crystal kosher salt is not nearly as salty. You can better manage the amount of salt in your food because it is not as concentrated, making it easier to avoid oversalting.

In a recipe inspired by Ina Garten, you substitute table salt for sea salt and it’s saltier than you’d expect. Since diamond crystal kosher salt is used in all of Garten’s recipes, table salt contains twice as much salt. Therefore, you need to vary the amount of salt you add depending on the brand of salt you use. To put two teaspoons of diamond crystal kosher salt in perspective, it is comparable to one teaspoon of table salt or one teaspoon + one teaspoon of Morton Kosher salt.

Why Isn’t Diamond Crystal Kosher Salt As Salty?

The salt in Diamond Crystal Kosher Salt is still pure. Its production process is the reason why it is not so salty. The initial form of both common and diamond crystal kosher salt is a liquid salt solution that is extracted from underground salt deposits. The salt that remains after the liquid evaporates from the solution is what most people call kosher salt after it has been compressed and flattened. In contrast, diamond crystal kosher salt is prepared by stirring and heating a mixture of ingredients without the need for evaporation. When salt crystals accumulate on top of the solution over time, it is packaged and sold as diamond crystal kosher salt.

Although Diamond Crystal Kosher Salt is less salty, it still produces a flavorful result. The crystals of Diamond Crystal Kosher Salt have a special hollow-out form that helps them stick to food better and dissolve more quickly. Furthermore, Garten notes on its website that table salt does not have a “metallic” taste. It goes without saying that if you want to salt your food like an expert, you should use Diamond Crystal Kosher Salt.

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