Salt Is Greedy, Pepper Is Genius, and Acid Might Ruin Your Soup

Why does restaurant food taste so much better than what you make at home? In this episode of Chef’s Day Off, Michelin-starred chef Matthew Dolan and radio host Marcus D. go deep on the holy trinity of seasoning: salt, pepper, and acid. You’ll learn why salt is greedy and thirsty, how pepper adds more than just heat, and why a splash of vinegar or citrus can make or break a dish. Plus: the truth about kosher salt, the danger of pre-ground pepper, and why chef-level seasoning starts with tasting as you go. Whether you're cooking steak, marinara, or compote for Sunday crepes, this episode gives you the exact how, why, and when to season like a pro. Takeaways include:

• When to salt meat for the best results
• Why kosher salt beats Himalayan in cooking
• How to fix a dish with too much vinegar
• Pepper as a floral finish—not just heat
• The worst seasoning sin (hint: pre-made spice blends)

🎧 Hosted by @itsmarcusd of Star 101.3 (iHeartRadio SF) and Chef Matthew Dolan of 25 Lusk.
📍 Recorded in San Francisco, CA