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Improve Any Dish With One Ingredient. Food writer and Eater’s editor- at- large Helen Rosner has the simplest secret- ingredient tip in all of cookendom: Transforming a dish with one new ingredient feels magical, like you’re the Ratatouille rat chomping on a big mouthful of cheese and strawberry. It’s especially revelatory to those of us who grew up on the bland flavors of the midwest. Other universal add- ons include: Savory dishes: Hot sauce or chili powder for heat; fish sauce for saltiness and umami; MSG (if you agree that it’s safe) for umami. Sauces: Pinch of sugar to balance tartness. Rice dishes: Sesame oil to deepen flavors. Mexican/South American cuisine: Lime (as a climate- matched alternative to lemon)Vegan dishes: Nutritional yeast for nutrients and umami; smoked paprika for a bacon- like smokiness.

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If you’ve ever wondered why your homemade salads don’t quite taste as good as the ones you get at. In the cookbook Salt Fat Acid Heat, Samin Nosrat writes, “Salt has a greater impact on flavor than any other ingredient.” She talks about a chef who added three heaping palmfuls of salt to Nosrat’s polenta. She was terrified, but she tasted it: “The corn was somehow sweeter, the butter richer. All of the flavors were more pronounced.. No matter how I tried, the word salty did not apply.”Nosrat’s favored acid is vinegar; she has a similar story of adding vinegar to a carrot soup, afraid it would turn into “a sweet- and- sour abomination,” but finding it brought out the flavors of “the butter and oil, the onions and stock, even the sugar and minerals within the carrots.” Still, she makes room for “a hit of acid at the very last seconds” from a freshly squeezed lemon, lime, or orange.

Uber’s independent investigators looked into 215 complaints and ended up firing more than 20 employees since this February. Bloomberg first reported the numbers and. Food writer and Eater’s editor-at-large Helen Rosner has the simplest secret-ingredient tip in all of cookendom: Transforming a dish with one new ingredient feels.