Lately I've been cooking more with my kids, and tried to explain the generic instruction at the end of every recipe..."season to taste". I'm a good cook, but I honestly wish I new more about this than I do. Salt and fresh ground pepper are a given, and I often play with an acid as well for brightness. Lemon or lime juice, or an assortment of vinegars for brightness depending on the type of dish. I like flavors to pop, so that usually works for my family before plating. I thought I would Google this, and found a pretty simple explanation. (link attached) I've learned a lot from Chowhound over the years, so thought I would raise this question to others, especially those of you with professional training. Seems like there are some basic tricks to tweaking a recipe before serving that if I could really master, and teach to my kids, I would elevate our meals on a nightly basis. How do you "season to taste"?