The Role of Acids and Bases in Cooking

Acids like vinegar and lemon juice brighten flavors and add tang to dishes.
Bases such as baking soda help baked goods rise by releasing carbon dioxide.
Acidic marinades tenderize meat by breaking down tough muscle fibers.
Bases speed up browning reactions, giving cookies and pretzels their golden crust.
Tomatoes owe their rich flavor to natural acids like citric and malic acid.
Adding a pinch of baking soda can reduce acidity in tomato sauce.
Acids balance sweetness in desserts, keeping flavors sharp and refreshing.
Bases help beans cook faster by softening their tough outer skins.
Ceviche “cooks” fish in citrus acid, denaturing proteins without heat.
From salad dressings to cakes, acids and bases quietly shape taste, texture, and aroma.