Every now and then, you taste something you’ve been cooking and think, oh no. Too salty, too sweet, a bit sharp, or just… not quite right. It happens to everyone, and it doesn’t mean the dish is ruined. Most of the time, it just needs a small nudge back into balance.
I’ve learned not to panic in these moments. Cooking isn’t fragile — it’s surprisingly forgiving. If something’s too salty, for example, it’s usually asking for a bit of softness. A knob of unsalted butter, a splash of milk or stock, or even just adding more of the dish itself can calm everything down.
Sweetness can be trickier, because it tends to linger. When something’s gone a bit too sweet, I usually reach for salt or acid. A squeeze of lemon, a splash of vinegar, or even just a tiny pinch of salt can pull things back into line. Fat helps here too — butter or cream can round off sharp edges beautifully.
Bitterness often wants comfort. Fat is your friend in these situations. A drizzle of oil, a bit of butter, or something creamy can smooth things out. Sometimes a touch of sweetness helps as well, and sometimes the best fix is simply giving the dish a little more time to simmer and settle.
When food tastes flat or boring, it’s rarely beyond saving. Most of the time it’s missing salt, acid, or both. A final squeeze of lemon, a pinch of salt, or a handful of fresh herbs at the end can bring everything to life in seconds.
The more you cook, the more you realise that fixing flavour is less about rules and more about paying attention. Taste, adjust, taste again. Trust yourself. Very few mistakes are final — they’re just part of the conversation cooking invites you into.
I hope you get chance to cook something that makes you smile this week.
