- Kosher salt: usually doesn't have any additives, cleaner taste, coarse structure, less dense (need more volume to get same amount of salt), dissolves slower/penetrates meat slower because of large structure
- Table salt: very fine, has anti-caking additives, a bit metallic tasting
- Sea salt: has natural minerals, light flavor, more expensive (note: not all sea salts are equal, different "impurities" lend different characteristic flavors)
Side note: how could salt be kosher? Kosher salt is called that because of it's large grain structure. It takes longer to dissolve and remains on the surface of meat for a long time. Blood is pulled out of the meat which is important to the koshering process. Because it's slow to dissolve, it's not recommended for baking.