America’s Test Kitchen says: Sometimes it’s the small touches that make the biggest difference. Here are some simple tips for prepping, cooking, and seasoning that are designed to boost flavor in everyday cooking. Because after over 20 years of testing recipes, we’ve learned a thing or two.
1. Don’t Prepare Garlic and Onions in Advance
Chopping garlic and onions releases sharp odors and strong flavors that become overpowering with time, so it’s best to cut them at the last minute. Soaking sliced or chopped onions in a solution of baking soda and water (1 tablespoon per cup of water) tames their pungency for raw applications; just be sure to rinse them thoroughly before using.
2. Don’t Seed Tomatoes
The seeds and surrounding “jelly” contain most of the flavor, so don’t seed tomatoes unless called for in a recipe where excess moisture will ruin a dish.
