Wield the Power of Sour

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.

Juice from charred lemons cuts the density of fat in a silky sauce like this, keeping its richness in check.

Like salt, sour's contrasting flavor keeps sweetness in check, ultimately boosting it to its sweetest potential.

Balsamic vinegar does double duty, both tenderizing the steak and imparting robust flavor.

Tart lime and tangy yogurt provide a necessary fresh, bright kick to balance robust earthy notes from spices like curry.

Sunny Meyer lemon juice softens asparagus, tames raw fennel, and partners with oil to coat each element with vibrant flavor.

Swirling in rich sherry vinegar toward the end of cooking is the difference between flat earthiness and dynamic deliciousness.

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.