America’s great salt swap began in the 1980s, when farmers’-market culture and the health-food movement helped American chefs acquaint themselves with specialty ingredients, Bitterman told me: ...

Sea salt is typically not iodized, though some brands are fortified with iodine. With its larger crystals, kosher salt — traditionally used for koshering meat prepared according Jewish dietary ...

But while all these salts contain sodium, only one—table salt—has been fortified with iodine, an essential nutrient. The practice of iodizing salt began in the 1920s as a way to address ...