Ask chefs the easiest way to improve food, and chances are they'll say to use more acid. Vinegar, lemon juice – anything tart keeps flavors from feeling flat and balances saltiness, sweetness, or fattiness. But Michael Voltaggio of Ink.Sak has a problem with pouring on vinegar: "When the bread gets wet, it's like it's eating itself from the inside!" So he uses one of those mini spray bottles from a drugstore to spritz vinegar onto his sandwiches, delivering flavor without sogginess.
Credit: Photograph by Nick Ferrari
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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