Seasoning
Lab

A dish is off. Read the problem, study the flavour profile, and choose what to add. Build the intuition that separates good cooks from great ones.

0Score

0Correct

1/ 10 Rounds

Savoury

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Current Flavour Profile

Choose seasonings to fix this dish:

Flavour Axes

Salt

Amplifies all other flavours. The foundation of seasoning. Too little = flat; too much = harsh.

Acid

Brightens and lifts. Cuts through fat and richness. Too little = heavy; too much = sharp.

Fat

Carries flavour. Smooths and rounds texture. Too little = thin; too much = greasy.

Heat

Adds depth and interest. Stimulates the palate. Too little = dull; too much = overwhelming.

Sweet

Balances bitterness and acid. Rounds sharp edges. Too little = austere; too much = cloying.

Umami

The savoury depth. Creates satisfaction. Too little = one-dimensional; too much = heavy.

Bitter

Adds complexity. Counteracts sweetness. Too little = simple; too much = harsh.

⚖️ The Golden Rule

Every dish needs contrast. A dish with only one flavour — no matter how good — will always taste one-dimensional. The goal is not balance in equal parts, but dynamic tension between opposites.

🍋 Acid is the Most Underused Seasoning

Most home cooks reach for salt when a dish is flat. But often what’s missing is acid. A squeeze of lemon at the end of cooking lifts and brightens without adding saltiness — and works on nearly any savoury dish.

🫙 Umami Stacking

Umami compounds (glutamates) multiply each other. Combining two sources — say Parmesan and anchovies — creates more than twice the savouriness of either alone. This is why tomato + meat + cheese in Bolognese tastes so deeply satisfying.