Soups, stocks, sauces, gravies:
1½ tsp Kosher salt per quart.
If using table salt, cut back to 1⅛ tsp per quart.

Raw meats, poultry, fish, seafood:
¾-1 tsp Kosher salt per pound.
If using table salt, cut back to ½-¾ tsp per pound.

Pasta water:
1 tsp of Kosher salt (or 3/4 tsp table salt) per quart.
Rule of thumb for water quantity is 4 quarts per pound of pasta (4 tsp Kosher salt).