Mastering the art of seasoning is the factor that distinguishes expert-level cooking. And folks, it's much more than salt and pepper. Knowning when and where (and why) to use acidic ingredients is among the most critical yet commonly misunderstood aspects of seasoning. A squeeze of lemon or a drizzle of vinegar more ofteh than not makes the difference between flat-line flavora nd food that sings. Each of these recipes celebrates a different function of acid application—a collective exploration of what defines the power of sour.
2 of 8Photo: Christopher Testani
Charred Lemon Pappardelle with Mushrooms and Shrimp
Juice from charred lemons cuts the density of fat in a silky sauce like this, keeping its richness in check.
Vinegar extracts and retains flavor from fresh fruits and herbs while dissolving sugar to create a sweet-tart vinegar simply syrup. A mixture of frozen rhubarb, fresh basil, and sugar need to refrigerate for 24 hours, so be sure to plan accordingly.