Introduction
For many cooks, seasoning feels mysterious. Salt, acid, fat, heat, aromatics, pungency and chili burn, sweetness, bitterness, umami, and texture all influence the final result, but not always in obvious ways. How much should you add? When should you add it? What should be applied early, what should be saved for the end, and how do these elements work together instead of fighting each other?
That uncertainty is exactly why this guide exists.
…