The sting of a lemon, the bite of a berry, the tang of a cheese. Acid, one of the essential flavors, is poorly understood by the home cook, yet elemental in professional kitchens. Both a flavor in its own right and a reaction between ingredients, acid is the means for making cheese and yoghurt and marinating protein. Broken down into five acidic ingredients ("Yoghurt, Vinegar, Marinade, Rennet, and Citrus"), recipes for each ingredient expand our understanding by teaching us how to make "Farmhouse Cheddar," "Lemon Curd," "Ginger-Orange Marinade," "Homemade Yoghurt" and "Homemade Vinegar." Through the middle-eastern kitchens of Jason Stratton and Carrie Mashaney (Chefs of Mbar and Mamnoon), tart tastes of sumac, lime, and yoghurt gild the dishes of these acidic cuisines. The issue ends with a tour of "A Market of Makers," the collection of restaurants, florist, bakery, distillery and grocery that make up the 222 Market.
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