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Your food s not underseasoned it just needs lemon TODAY 3 hrs ago © Provided by TODAY Whether dressing a salad, finishing off seared scallops or squeezing into a drink, lemons are a handy, versatile ingredient in the kitchen. The acidic quality of lemon juice brightens up everything it touches. Yes, lemons are very commonly used in cooking, but they re still, somehow, underutilized. One of the first things that my former editor at Serious Eats, J. Kenji López-Alt, taught me, was that food often tastes underseasoned because it’s lacking acid. While a natural reaction might be to reach for salt, a squeeze of lemon juice often does the trick, as it balances out the other ingredients in the dish, making it taste more well-rounded. Of course, lemon isn’t the

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