When a recipe says kosher salt, is it Morton or diamond?

So I realize finally that there are 2 brands of salt, and they aren't strictly interchangeable. I salt to taste with cooking. However, many baking recipes just say something like half a teaspoon of kosher salt. In those instances, is there one brand that is a default? And if so, is it necessary to increase or decrease if you are using the other? submitted by /u/mayhem1906