Hello Chefs,

Here’s a little science lesson meets kitchen hack for your culinary journeys. If you’ve ever taken a bite of something you’ve cooked and been hit with a wall of acidity—like that whoa, did I just eat a lemon straight off the tree? kind of acid—you know the struggle. But don’t worry; the solution is simpler than you might think.

The Science of Flavor Balancing

One of the coolest things I’ve learned in culinary school is that you can actually balance flavors using basic science. If your dish is tasting way too acidic, a pinch of baking soda can save the day.

Baking soda is alkaline (basic), and when you add it to something acidic—like a soup that’s too heavy on the tomatoes or a lemony vinaigrette that’s making you pucker—it helps neutralize the acid. The best part? You only need a tiny bit. Start with just a pinch, stir, and taste as you go. You’ll be amazed at how the sharpness softens and the flavors come together.



Other Science-Based Flavor Fixes

The magic doesn’t stop there. Here are some other science-backed tricks for balancing flavors:



1. Too Salty? Add a Potato!

This is an old-school trick that’s been passed down for generations. If you’ve gone a little too heavy-handed with the salt, throw a peeled potato into the pot and let it simmer. The potato absorbs some of the saltiness, giving you a little more balance. Just remember to remove it before serving (unless you want a super salty potato on your plate).



2. Too Spicy? Bring on the Dairy!

Capsaicin—the compound that gives chilies their heat—is fat-soluble, not water-soluble. That means if your dish is blazing hot, water won’t do much to tame it. But dairy? That’s your best friend. A splash of cream, yogurt, or milk can mellow the burn instantly. Coconut milk works great too if you want to keep things dairy-free.



3. Too Bitter? Sweeten the Deal!

Bitterness is a tricky flavor, but it’s no match for a bit of sugar or honey. Just a touch will round out that harshness. If you’re working with bitter greens like kale or arugula, you can even blanch them quickly to cut back on the bite.



4. Too Sweet? Add Some Acid!

If your dish is tipping into the dessert zone when it’s not supposed to, a splash of vinegar or a squeeze of lemon juice can bring it back into balance. The acid cuts through the sweetness, sharpening up the flavors.



5. Too Bland? Add a Pinch of Salt (and Maybe Some Acid)!

Sometimes, all a dish needs is just a bit more punch. A sprinkle of salt can enhance the natural flavors of your ingredients. If it’s still feeling flat, try a dash of acid—like vinegar or citrus—to wake everything up.



Flavor Fixing Cheat Sheet

Here’s a quick reference for your culinary adventures:



Problem

Fix

Too Acidic

Baking Soda or a touch of Sugar

Too Salty

Potato or a splash of Cream

Too Spicy

Dairy (Milk, Cream, Yogurt)

Too Bitter

Sugar or Honey

Too Sweet

Vinegar or Lemon Juice

Too Bland

Salt or Vinegar





There’s something so cool about understanding the chemistry behind flavor. It’s like having a little science lab right in your kitchen—except the end result is delicious.

Until next time, stay balanced and cook on!

— Brennah

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