Why it Works: Alcohol Enhances Flavor
Food is made up of thousands of chemicals. (Chocolate alone contains over 2000!) Some of these chemicals dissolve in water while others dissolve only in fat. When you chew a food, you taste only those substances that are dissolved. But many soups get most of their flavor from chemicals that need to be dissolved in fat. How to bring out a soup’s flavors without adding extra fat to a recipe? Adding alcohol can help. Alcohol is unique in that it can act like water and fat. That’s why a splash of wine or liquor at the end of cooking will heighten the flavor of dull soups or stews.