Here’s where I’m coming from when I write a recipe:
1. Salt is
Morton Kosher Diamond Kosher. If you use table salt, Morton, or something else, here you go: 1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt (conversion by Jill Santopietro). Most recipes on here — all the pre-2019 ones — were written with Morton. All 2019 recipes and later were written with Diamond.
2. Pepper is freshly-ground.
3. Citrus juice is squeezed fresh.
4. Baking pans are half sheet pans, also known as jelly roll pans, cookie sheets, baking trays, what have you. They measure about 18 x 13 inches, and are about 3/4 inch deep.
5. Timing is given with a range to the best of my ability to remember what the hell I did when I made the recipe. Your timing may be different, based on: type of pan, heat level, moisture level, varying amounts of food, act of God, etc.