Can someone tell what is the difference between normal salt and kosher salt?

Bigger crystals with more surface area. Not kosher in the jewish sence but as it's good for curing meat, it's used to produce kosher meat.

now tell me you didn't just google that!!!!

Nope. Good Eats, learn a lot from that show!

oh, ok, just thought it was funny because i did, and your answer was what i skimmed from the first result

but i believe you!

I have no idea about the curing meat thing, that's just what Alton said. I've used kosher salt and it is definatley bigger crystals than regular, kind of like a flat, thinner sea salt.

that sounds like something i've seen jamie oliver using..

When I was a child my mum used to have a large stone jar with a lid that she kept salt in for cooking, I think she used to call in rough salt but maybe its the same as kosher. Regular salt was called table salt.

On food channel they say use it instead of the "lo salt" as lo salt is tasteless and you use more of it. Whereas kosher salt has stronger taste and you use less of it than all other salts.
I find that true.

Can't go wrong with Alton Brown!

The man's a god

I have Kosher salt in the cupboard, it has a lot bigger crystals than normal salt. Use it when im cooking, especially if im seasoning meat. (my mom in law advised me to LOL)

The salt itself is not kosher (as far as I know, there is no restriction on salt of any kind) but it is as you say used for to "kasher" (to make kosher) meat; the larger surface area means it absorbs more blood from the meat.

For the same reason we perceive it more strongly since it hits more taste buds per crystal than the finely ground stuff does.

Larger volume = less surface area per unit mass. I think what you mean is that the salt won't dissolve into the meat as quick, and that it has more surface area than an cubic crystal of similar weight.

As for me the vegan, kosher salt is for margaritas.

Yes. I didn't mention volume that I can see?

And you're right that it makes an excellent crunchy brine.