How to Season Food as You Cook
Learn when and how to add salt, acid, heat and herbs while cooking so everyday meals taste balanced rather than flat or one-note.
Ask a confident cook what makes the difference between an average dinner and a really good one, and the answer is often seasoning. It is not about piling in salt at the end. Good seasoning happens throughout cooking, in small steps, tasting as you go. Once you understand a few simple ideas, you will find that even the plainest ingredients taste far more interesting.
Salt early and in stages
Salt added at the start of cooking has time to move into the food and bring out its natural flavour. A pinch in the pan with your chopped onions helps them soften and sweeten. Salt in pasta water seasons the pasta from the inside, which is something you cannot fully fix at the table. This is why a plate of garlic and chilli spaghetti relies on well-salted cooking water. Add salt in small amounts, and taste before adding more, because it is easier to add than to remove.
Taste, then taste again
Make a habit of tasting at every stage. Take a clean spoon each time and ask yourself what is missing. Does it taste flat? It probably needs salt. Does it taste heavy or dull? Try a little acid. Is it sharp or harsh? A touch of sweetness or fat might soften it. Learning to read these signals is the single most useful skill in the kitchen.
Do not forget acid
Acid is the seasoning that people overlook most often. A squeeze of lemon juice, a splash of vinegar or a spoonful of yoghurt can wake up a dish that tastes heavy. Stews, soups and bean dishes in particular benefit from a little acidity at the end. Add it a few drops at a time, because the effect is stronger than you expect.
Think about heat and spice
Spices behave differently depending on how you use them. Ground spices such as cumin and paprika taste better when they are warmed briefly in oil, but they burn quickly, so keep the heat gentle and add liquid soon after. Chilli can be added at the start for a rounded warmth or at the end for a sharper kick. If you build up your spice collection slowly, as suggested in our guide to store-cupboard staples, you will soon get a feel for which ones you reach for most.
Fresh herbs and finishing touches
Soft herbs like parsley, coriander and basil lose their brightness when cooked for long, so stir them in at the end. Hardier herbs such as thyme and rosemary can go in early, as they release their flavour slowly. A drizzle of good olive oil, a grating of cheese or a pinch of flaky salt at the table can also finish a dish nicely.
Fixing an over-seasoned dish
If you have added too much salt, do not panic. Dilute the dish by adding more of the main ingredients, such as extra unsalted stock, vegetables or cooked rice. A little acid or a touch of sweetness can also help to balance a dish that is slightly too salty. If a soup or stew has gone too far, it may be best to serve it with plain rice, bread or potatoes to soften the effect.
Building your own palate
The more attention you pay, the better your instincts become. Try cooking the same simple dish, such as scrambled eggs or tomato sauce, with slightly different seasoning each time, and note what changes. Over a few weeks you will begin to know what a dish needs before you reach for the pepper pot.
Frequently asked questions
Should I use table salt or sea salt? Either works. Many cooks like flaky or coarse salt because it is easier to pinch and control, but the most important thing is to use a consistent type so you learn how much it takes.
When should I add pepper? Ground black pepper loses its aroma with long cooking, so add some at the start for background flavour and some at the end for freshness.
Is it bad to salt meat before cooking? Not at all. Salting meat ahead of time can improve flavour and help with browning. Follow guidance for your specific recipe.