Kosher salt is just pure Sodium chloride, what makes it "Kosher" is the shape of the grains. Kosher has fairly large flat grains like a flake pistol powder. The origins of it is to remove excess blood from meat to make it kosher. It does dissolve a bit faster, but it also costs several times more than canning/pickling salt. Since most folks heat up the water to dissolve the salt when they make brine, kosher salt is a waste of money.
I'll go over an look at this ladies site sometime, I'm guessing she's just another of the TV cooking "guru's." I'd like to have a few of them at a time come out to one of my cook camps sometime so I could see what they can do with out their tela-prompter. Got a feeling few would make the grade.