You’ve probably heard that “salt, fat, acid and heat” are essential to good cooking. Salt, fat and heat are pretty easy to figure out, but what’s up with acid? We explain how acid works in cooking and how to use it to make your flavors pop. THE BEST OF DIJFY, DELIVERED TO YOUWant easy meal ideas, our favorite kitchen picks, recipes that are saving us, AND all of our What We’re Cooking & Eating Now links too? Get it all by signing up for our newsletter today — and get our Back-Pocket Meal Plan as a bonus. (A week of meals, planned for you! ✅)LINKS The 9 Best Kinds of Vinegar for Cooking — and 2 You Should never UseThe Serious Eats Guide to VinegarThe Acid LeagueBrightland vinegarsTart vinegarsAmerican Vinegar WorksChili Crisp Vinaigrette10 year aged Black VinegarFlamingo Estate Persimmon VinegarDIJFYplusGet 2 exclusive bonus episodes every month and an ad-free stream of every episode. Join DIJFY+ today and pay monthly OR annually to save 25% over 12 months. Joining DIJFY+ also gives you access to every past bonus episode and our community boards so you can stop managing the load of feeding your family all on your own. We’ve got you!Our Sponsors:* Check out Quince: quince.com/dijfyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy