Heat can turn fresh herbs bitter if applied for too long. In fact, it may be better to use dried herbs for something that will be on the stove for a long period of time. Of course, the best course ...

Adding them into a soup too early will suck all the fine flavors and aromatics right out of the herbs. There might be no flavor left at all in the end, or only unsavory bitter notes hidden deep ...

but rather herbs to us are vegetables,” said Roustaei, author of the new cookbook “Bitter and Sweet: Global Flavors from an Iranian-American Kitchen.” “When we cook a dish, we use mounds ...