Whatever the context, the job of the pickle is always the same: to add a burst of acid with which to cut through the richness of the bite, like a sip of wine in a mouthful of cheese.
It all comes together into a thin, reddish brown soup that is full of tang and spice, balanced against the savory undertones of that rich lentil water.
As we head into the New Year, here’s how to use baking soda and baking powder, the two most common culinary bases, to improve your eggs, potatoes, and even your morning coffee.
