I have been watching allot of cooking shows lately and everybody is saying that kosher salt it the best to cook with as it tastes better, it’s milder. Does this milder taste come from the size of the crystals and how they contact the tongue? How can one type of cooking salt taste better than another type of cooking salt? I thought Sodium chloride was Sodium chloride. How can it taste differently? 
I just took a little cooking class last night, and someone asked that very question. The chef’s answer is that because Kosher salt does not have iodine in it (like table salt does), it tastes less salty.
The LA Times food section did an article comparing different kinds of salt – from normal table salt, to kosher salt, sea salt, all the way up to the fancy “sel de mer” harvested by druid virgins in the reddish light of of a full lunar eclipse.
The upshot: it all tasted like salt.
Once salt hits liquid, it dissolves. And since food-grade salt is usually 99.8% or more sodium chloride, there’s really nothing else to add flavor (and the extra 0.2% is mostly chemical additives to help prevent caking).
Salt is salt.
The preference for kosher salt is for two reasons:
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It comes in coarse grains. A chef can “measure” the salt more easily between his fingers and it doesn’t stick like a fine grained salt (like pickling salt) might.
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For something like a pretzel, the coarser grain gives a different texture that is appealing.
But once the salt is dissoved in water, no human on Earth can taste the difference between types.