Seasoning to taste means tasting a dish shortly before serving and adjusting it with salt, pepper, acidity or sweetness until the flavours are balanced.

How to

Season in small steps and taste after each addition. If a dish tastes flat, it often needs salt. If it feels heavy, acidity such as lemon or vinegar helps. Something too spicy or too sour is balanced by a little sweetness or fat.

In flexitarian cooking

Vegetable and pulse dishes often need more acidity and umami than meat dishes. Miso, soy sauce or Parmesan add depth.

Tip

Always grind pepper fresh, because ground pepper quickly loses its aroma. With reduced sauces, add salt only at the end.

Related recipes

Creamy lemon garlic pasta, Red lentil dal with naan, Salsiccia pasta with fennel, lemon and white wine

The right tool

Season at the push of a button with our electric salt & pepper mill.

Related terms

Umami, Reduction, Marinating, Vinaigrette