The ingredient you're not using enough

Acid is often what separates good food from great. It’s that zip of lemon on roasted fish, that splash of vinegar in a stew — it brightens, balances, and brings dishes to life.

While salt brings depth, acid adds contrast. It sharpens sweetness, cuts through fat, and ties everything together.

Go beyond lemon

Explore vinegars, fermented ingredients, citrus zests, or even sour fruits like pomegranate. Just a few drops can shift a dish’s entire mood.

Once you start tasting for acid — not just salt — your cooking will never be the same.

Acid helps with digestion too. A squeeze of citrus over fatty meat makes it feel lighter and fresher.

Experiment with pickled vegetables or yogurt-based sauces — they're acidic and add cooling contrast.

Try this at home

• Add lime to avocado toast, not just salt.

• Use white balsamic in salad dressings.

• Stir in a splash of vinegar at the end of soups.