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Food Pros' Biggest Pet Peeves & How to Fix Them

  //food-wine.news-articles.net/content/2026/01/07/food-pros-biggest-pet-peeves-how-to-fix-them.html
  Published in Food and Wine on Wednesday, January 7th 2026 at 3:53 GMT by Food & Wine
      Locale: UNITED STATES

The Little Things That Drive Food Pros Crazy (And How to Fix Them): A Summary of Food & Wine's "Editor's Pet Peeve Solutions"

Food & Wine’s article, “Editor’s Pet Peeve Solutions,” isn’t a recipe collection or restaurant review. Instead, it’s a fascinating deep-dive into the seemingly minor, yet incredibly frustrating, habits and errors that plague professional chefs, food writers, and industry veterans. The article, compiled from insights across the Food & Wine editorial team, isn’t about grand culinary failures, but the consistent, irritating slip-ups that demonstrate a lack of respect for ingredients, technique, or simply, common sense. It's a call for a more considered approach to food – from home cooking to professional kitchens. Here’s a detailed summary of the most prominent peeves and offered solutions, categorized for clarity.

I. Ingredient Handling & Storage – Respect the Goods

A significant portion of the grievances centers around improper ingredient handling. This isn’t just about aesthetics; it directly impacts flavor and quality. A recurring theme is the misuse of herbs. Editors lament seeing herbs thrown into hot oil before being patted dry – resulting in sputtering, uneven cooking, and ultimately, less flavorful results. The solution? Dry those herbs! This simple act ensures crisp, flavorful results. Similarly, discarding herb stems is considered a waste. The article points to utilizing stems in stocks and infusions, recognizing they hold significant flavor.

Beyond herbs, the piece highlights the issue of not properly storing greens. Leaving greens unwashed and packed tightly in plastic bags leads to premature spoilage. The solution? Wash, dry thoroughly (a salad spinner is crucial), and store in a container lined with paper towels. This extends freshness considerably. Furthermore, the article takes aim at the habit of squeezing the life out of tomatoes to check for ripeness. This bruises the fruit and affects its texture. Instead, editors advocate for a gentle hold and relying on visual cues and a slight give.

II. Kitchen Technique – The Details Matter

The article moves beyond ingredient handling to address flawed techniques. One significant gripe is the overuse of lemon juice as a universal "fixer." While lemon juice brightens flavors, its indiscriminate application masks underlying issues. If a dish needs rescuing, the core problem (seasoning, balance, cooking method) should be addressed, not merely masked with acidity. This relates to a broader point: understanding why a technique works is more important than simply following a recipe.

Another technical pet peeve concerns the preparation of garlic. Mincing garlic and then leaving it to sit before cooking leads to burning and a bitter taste. The solution? Add garlic later in the cooking process, allowing it to infuse flavor without scorching. Similarly, the article criticizes the tendency to overcrowd pans, especially when searing. Overcrowding lowers the pan temperature, leading to steaming instead of browning – a critical step in developing flavorful food. The advice is simple: work in batches!

III. Presentation & Garnishing – Less is Often More

Presentation, a hallmark of fine dining, is another area riddled with frustrations. Editors consistently see over-garnished plates, often with unnecessary, visually distracting elements. While presentation is important, the garnishes should serve a purpose – flavor, texture, or visual appeal – not just be decorative fluff. The piece champions thoughtful garnishing that enhances the dish, rather than detracts from it. A perfect example is the use of microgreens: a sprinkle is sufficient, not a mound.

Related to this is the issue of plating "in a straight line." While visually neat, it’s often unnatural and can make the dish appear less appetizing. Encouraging organic, less rigid plating is suggested, allowing ingredients to feel more natural and inviting.

IV. Food Writing & Terminology – Accuracy & Clarity are Key

The article doesn’t limit its criticism to the kitchen. It also addresses problematic trends in food writing and terminology. A recurring annoyance is the misuse of the term "umami." The article links to a detailed Food & Wine piece ("What Is Umami, Actually?"), explaining that umami isn’t simply “savory”; it’s a specific taste sensation triggered by glutamate. Using “umami” as a catch-all descriptor diminishes the meaning and accuracy of the term.

Furthermore, the overuse of buzzwords like “artisanal” and “farm-to-table” are called out for being cliché and losing their impact. The editors advocate for specific, descriptive language that showcases the unique qualities of the food. Instead of stating something is “artisanal,” describe the specific technique or ingredient that makes it special.

In conclusion, “Editor’s Pet Peeve Solutions” is a surprisingly insightful look at the subtle but significant details that differentiate good food from truly excellent food. It’s a plea for mindful cooking and writing, urging readers and professionals alike to pay attention to the little things – respecting ingredients, mastering techniques, presenting dishes thoughtfully, and using language accurately. The article suggests that by addressing these seemingly minor issues, we can all elevate our culinary experience and truly appreciate the art of food. It’s not about perfection, but about conscious effort and a genuine love for what we’re creating (or consuming).