If a dish tastes flat, reach for acid before you reach for salt. A squeeze of citrus or a splash of vinegar wakes everything up.
Where to start
Lemon for fish and greens, lime for anything with chili, red wine vinegar for rich stews, and rice vinegar for crunchy slaws. Add a little at a time and taste as you go.
Once you notice how much brighter food tastes, you’ll never cook without it.
