Forgetting the Finishing Burst of Flavor
Warner says that just as salt unlocks flavors, so do acids—but many of the students at her school breeze right by the lemons and vinegar when they're finished cooking. The thing to remember is that adding a small amount of one of these ingredients, say apple cider vinegar, won't make the dish taste puckery. Instead, it will help bring all the flavors into balance. Some examples: a squirt of lemon juice on sautéed broccoli, a tablespoon of red wine vinegar in a pot of chili, a few drops of lime juice over enchiladas, or a drizzle of balsamic vinegar over roasted vegetables.