Add more of everything except salt. Stir in unsalted stock, water, cream or another handful of the main ingredient, then taste again. A squeeze of lemon takes the edge off what’s left.

Why it works: Only dilution lowers the salt level. Acid changes how salty it tastes, not how salty it is. (The raw potato trick barely does anything.)

Next time: Salt in stages and taste before the last pinch, especially with salty add-ins like soy sauce, parmesan or bacon.

Stir in something fatty or creamy: yogurt, sour cream, coconut milk or a knob of butter. Serve it with rice, bread or something cool on the side.

Why it works: Capsaicin, the heat in chiles, dissolves in fat, not water. Fat carries it off your tongue. Water just spreads it around.

Next time: Add chiles in two rounds and taste in between. Cutting out the seeds and white ribs removes a lot of the heat.

Add acid first, a teaspoon of lemon juice or vinegar at a time, then a pinch of salt. In savory dishes, something bitter or sharp helps too: mustard, chili flakes, a spoon of cocoa in chili.

Why it works: Sour and salty compete with sweet for your attention, so the dish tastes balanced again.

Next time: Taste before adding sugar or honey. Onions, carrots and tomatoes already bring plenty.

Salt first, then acid. Still missing something? Add umami (parmesan, soy sauce, fish sauce, miso) and finish with fresh herbs or citrus zest.

Why it works: “Flat” almost always means under-salted or no acid. Salt makes flavors louder. Acid makes them brighter.

Next time: Season a little at every stage instead of all at the end.

Take it off the heat. Put a tablespoon of warm water in a clean bowl (a fresh egg yolk for hollandaise or mayo) and whisk the broken sauce into it one spoonful at a time.

Why it works: A broken sauce is fat that has separated from liquid. Starting over from a small base lets you rebuild the emulsion slowly.

Next time: Keep the heat low and add the fat gradually, especially butter.

Simmer it uncovered to reduce. In a hurry, whisk 1 tbsp cornstarch into 2 tbsp cold water, stir it into about 2 cups of simmering liquid and cook for a minute. For soup, blend a ladleful and stir it back in.

Why it works: Reducing boils off water. Cornstarch granules swell in hot liquid and thicken it.

Next time: Start with less liquid than the recipe says. It’s easy to add more and slow to take it away.

Stop stirring and don’t scrape. Pour the unburned part into a clean pot right away, then taste. A faint smoky note can be covered with smoked paprika, chipotle or tomato paste.

Why it works: The burned flavor is in the layer stuck to the pan. Scraping stirs it into everything else.

Next time: Use a heavy-bottomed pot, lower the heat and stir thick things like chili, beans and risotto more often.

Slice it thin against the grain, then warm it gently in broth or sauce. Or shred it into tacos, soup or a salad with a good dressing.

Why it works: You can’t put moisture back into overcooked meat. Thin slices plus sauce make every bite taste juicy.

Next time: Use a thermometer. Pull chicken breast at 160°F and let it rest. Carryover heat takes it to 165°F.