I do like the larger grains of kosher salt because when cooking I prefer to grab salt with my fingers to add to a dish, rather than using a shaker, and the larger grains don't stick to my fingers as much. But, I am not fooling myself that my food tastes better as a result.

By the way, kosher salt is really misnamed. It is not "kosher" in the sense that it's OK for observant Jews to eat it. It is not blessed or treated in any special way. It's true name is "koshering salt" because it is traditionally used to salt meats as part of the kosher butchering process.