Seasoning is more than just salt and pepper

Many cooks underestimate the power of proper seasoning. It’s not just about adding salt — it’s about balance, depth, and layers of flavor. Mastering seasoning transforms a dish from flat to unforgettable.

Taste evolves with every step of cooking. From seasoning your proteins before searing to finishing a dish with citrus or flaky salt, it’s a process that deserves attention.

Building flavor in layers

Seasoning begins at the foundation. Use aromatics like garlic, shallots, or herbs early on, and finish with fresh ingredients. Acid — such as lemon juice or vinegar — can brighten a dish just as much as salt can enhance it.

Even something as simple as roasted vegetables becomes extraordinary with just the right balance of fat, salt, and acid.

You can elevate even store-bought ingredients with smart seasoning. A pinch of chili flakes on creamy pasta or a squeeze of lemon on grilled fish goes a long way.

The key is to taste constantly — as things cook, as you add ingredients, and before you serve.

Try this at home

• Add a pinch of salt to your desserts — it sharpens sweetness.

• Season pasta water like the sea.

• Finish any dish with acid: lemon juice, vinegar, or pickled onions.