More than any single technique, more than expensive equipment or premium ingredients, the ability to taste thoughtfully and season precisely is what separates good cooks from great ones. Two cooks following the identical recipe will produce very different food if one seasons at every stage and the other only at the end. This skill is learnable — and once you develop it, it changes how you experience food forever.
The Importance of Seasoning in Stages
Seasoning at the end of cooking is a patch-up — you're trying to fix something that needed salt throughout. Seasoning in stages allows each ingredient of the dish to develop its full flavor potential:
- Season protein before cooking — season generously on all sides, ideally 30-60 minutes ahead for thick cuts, or just before for fish
- Season cooking water — pasta water should taste like the sea; vegetables benefit from well-salted blanching water
- Season as you build — onions as they cook, vegetables as they're added, sauces as they develop
- Taste and adjust before serving — this is the final correction, not the primary seasoning
Understanding Different Salts
Salt types behave differently by volume — this causes recipe confusion:
- Table salt: Very fine, densely packed — 1 teaspoon contains much more salt than other types. Too easy to over-season.
- Kosher salt: Coarser, less dense — most professional cooks use Diamond Crystal or Morton's kosher salt. Easier to control with your fingers.
- Flaky sea salt (Maldon): Large, light flakes — used as a finishing salt for texture and visual appeal. Not for cooking into food.
If a recipe specifies Diamond Crystal and you have Morton's Kosher, use about ¾ of the quantity — Morton's is roughly 25% saltier by volume.
The Acid Test
When food tastes "flat" or "missing something," the problem is often acid deficiency, not under-salting. Acid (lemon juice, vinegar, wine) brightens flavors and makes other tastes more pronounced. The remedy: taste and consider whether the dish needs more brightness. A squeeze of lemon at the end of a sautéed dish, a splash of vinegar in a braised meat, a dash of fish sauce in a stew can transform it.
The test: If you're unsure whether food needs salt or acid, taste while pinching your nose. Can't smell much? If it lacks salt, you'll still notice. If it tastes fine but not bright or vivid, it needs acid.
Diagnosing What's Missing
When food doesn't taste quite right:
- Flat/dull: Needs salt or acid (or both)
- Too salty: Add acid, a starch (potato, bread), or more of the main ingredients; a pinch of sugar can help
- Too acidic: Add fat (butter, cream, coconut milk), sweetness, or more salt to balance
- Too spicy: Add fat or dairy (the fat absorbs capsaicin), sweetness, or starch
- Lacks depth: Needs more time, umami ingredients, or caramelization
💡 Seasoning Tips
- Taste everything multiple times — your palate and the food both change as cooking progresses
- Use your fingers for kosher salt — you get a feel for quantity and distribute more evenly
- Season from high up — dropping salt from a height distributes it more evenly than dumping from 2 inches
- A finish of good olive oil, flaky salt, and lemon zest improves almost any savory dish
- Trust your palate over the recipe — recipes are starting points, your taste is the guide