Hello Chefs,

Here’s a kitchen tip that was drilled into me in culinary school—like, repeated so often I could hear it in my sleep:

Always taste as you go.

It might sound simple, but it’s one of the most important habits you can build in the kitchen. Whether you’re simmering a soup, sautéing vegetables, or mixing a sauce—don’t wait until the end to find out if it’s seasoned properly. Taste constantly. Adjust constantly. That’s how chefs cook.

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👅 Why Tasting as You Go Matters

When you taste as you go, you’re not just checking for salt—you’re training your palate. You’re learning what raw onions taste like vs. caramelized ones, what adding lemon juice does to a dish, and how salt can brighten flavors over time.

You’re not just following a recipe—you’re building flavor, layer by layer.

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🧂 Here’s What to Taste For

• Salt – Does it need a pinch? Did you add enough early on to bring out natural flavors?
• Acid – Is it feeling flat? A splash of vinegar or squeeze of lemon can wake it up.
• Fat – Does it need richness? A pat of butter or drizzle of olive oil might be the answer.
• Balance – Is something overpowering? Can you mellow it out or brighten it up?

Even small tweaks can turn a dish from “fine” to “WOW.”

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🧪 Culinary School Tip: Season Gradually

Don’t dump in all the salt at once. Start small, taste, stir, then adjust. That way you never go too far—and you stay in control of the final flavor.

This goes for spice, sweetness, acid, and pretty much everything. Food is constantly changing as it cooks, so you should be tasting just as often.

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🔥 Final Thoughts

Learning to taste as you go doesn’t just make your food better—it makes you a better cook. It builds confidence. It hones your instincts. It teaches you how to trust your tongue instead of just the recipe.

So the next time you’re in the kitchen, grab a spoon and make it a habit. You’ll be amazed at how much better your food tastes—and how much more fun it is to cook.

Until next time, stay curious and taste boldly!

    Brennah Van Wagoner
    Weekly Newsletter Contributor since 2025
    Email the author! brennah.oaks@gmail.com