THE FIVE TASTES

1. Sweet

Shoutout to my fellow dessert lovers and sugar addicts out there! We are programmed to love sweetness; it releases endorphins in our brains. It’s also a very powerful taste to master in the kitchen.

Too much or too little can kill a dessert. But sweetness also plays an important role in savory dishes. The best dishes have a balance of sweet and savory. (This is why salted desserts are popular.) Sometimes adding a touch of sweetness to chili — or any stew — is a perfect way to brighten the other flavors.

How to balance too much sweetness: Add a splash of vinegar or a squeeze of lemon. Avoid adding salt since that could enhance the sweetness.

When to add more sweetness: If a dish is overly bitter, and you want to take the edge off.

More sweet ingredients: Maple syrup, light agave nectar, fruits (especially berries)

2. Salty

Salt is an amazing ingredient when it comes to enhancing recipes. When we season with salt, the goal is never to make things “salty,” but to coax out all of the other flavors in the dish.

Our taste buds adapt to enjoy more or less salt depending on how much we consume, which is why

many recipes recommend salting to taste.

It often truly is a personal preference, but that doesn’t make “to taste” instructions any less frustrating when you’re trying to learn how to cook.

As you taste recipes, ask yourself whether you can identify the unique ingredients and their flavors. Can

you taste the sweetness of the strawberries? The sourness/acidity of the lemon?

Adding just a pinch of salt is sometimes all that’s needed to brighten up the flavors and aromas in a recipe. Remember that it’s easier to add than to subtract, so go slowly. And keep tasting your recipe as you season it.

How to balance too much saltiness: Try adding a pinch of sugar or a drop of honey. If that doesn’t work, you may need to dilute your recipe by adding more of the other (non-salty) ingredients to counter the saltiness.

When to add more salt: If a recipe is bland or slightly bitter. But again, add slowly, “to taste.”

More salty ingredients: Anchovies, olives, soy sauce

3. Bitter

Humans are hard-wired to have a sensitivity to bitterness, and in large amounts, the flavor can be unpleasant.

However, just the right level of bitterness adds interest and balance to other dishes, especially sweet ones.

A great example is chocolate. Bittersweet chocolate is often more pleasing because the bitterness complements the chocolate’s sweetness. On the other hand, semisweet or milk chocolate can sometimes be cloying because there isn’t that bitter contrast.

Coffee, another bitter ingredient, pairs wonderfully with chocolate for the same reason; the flavors complement and enhance each other.

How to balance too much bitterness: Add some salt. While salt will enhance sweet, sour and umami, it can actually cut the intensity of bitterness.

When to add more bitterness: If a dish is too sweet.

More bitter ingredients: Arugula, mustard, walnuts

4. Sour

The mouth-puckering sensation we associate with lemons is created by a sour taste, also known as acidity. A teaspoon of vinegar or lemon juice can quickly brighten and give life to a bland dish.

Homemade lemonade is a great example of a balanced drink. Too much fresh lemon or sugar will ruin it. It needs the right balance of both.

How to balance too much sourness: Try adding sweetness.

When to add more sourness/ acidity: If a dish is bland.

More sour ingredients: Cranberries, buttermilk, sour cream

5. Umami

Umami is a savory taste that occurs naturally in certain amino acid-rich foods, such as aged cheeses, mushrooms and soy sauce. It’s a great way to ramp up the flavor of your savory dishes.

How to balance too much umami: Since your dish might still be otherwise balanced, you can try increasing any neutral-flavored ingredients in the dish (vegetables, etc).

When to add more umami:

If a savory dish needs more intensity.

More umami ingredients: Cooked tomatoes, fish sauce, cured meats.