Chefs worldwide have a penchant for kosher salt, and this preference is rooted in both practicality and flavor. The larger, more irregular crystals of kosher salt make it easier to control the amount of salt being added to a dish, resulting in a more precise seasoning process. The act of pinching the salt between fingers provides a tactile connection to the seasoning process, allowing chefs to feel the amount they are adding, much like an artist adding brushstrokes to a canvas. Moreover, the lack of additives like iodine in kosher salt ensures that the salt's pure flavor shines through. Chefs appreciate its clean, briny taste, which enhances the natural flavors of the ingredients without introducing any unwanted chemical undertones. The texture of kosher salt also contributes to its appeal – its light flakes disperse evenly over food, ensuring a consistent flavor profile in every bite.