What can be added to a dish that is too bitter to improve its flavor?

Adding sweetness, saltiness, or acidity to a dish that is too bitter can effectively balance and enhance its overall flavor. Bitterness is one of the basic tastes and can sometimes overpower other flavors in a dish. Sweetness can counteract bitterness by providing a contrasting flavor, making the dish more palatable. Saltiness also plays a crucial role; it can enhance the sweetness and diminish the perception of bitterness, creating a more rounded flavor profile. Acidity, such as from vinegar or citrus, can cut through bitterness and brighten up the dish, adding complexity and depth.

The other options, while they contain elements that can be components in a dish, do not directly address the issue of overwhelming bitterness as effectively as sweetness, saltiness, or acidity. Spices and herbs may add flavor but won’t necessarily neutralize bitterness specifically. More ingredients or stock can dilute the bitterness but might not resolve the unwanted flavor. Alcohol and citrus fruits may help, but they are less direct in achieving balance when it comes to addressing bitterness compared to the combined effects of sweetness, saltiness, and acidity.