In one sentence, describe what the following article is about: Salt isn't, as most think, used in a dish so it will tasty salty. Instead, it has three functions: to reduce bitterness, enhance sweetness and to heighten the aromas and natural tastes of other ingredients. While not all dishes need salt, it generally enhances the overall flavor of most so they don't taste flat. If you have a dish that tastes flat or bitter, try adding a three-fingered pinch of salt before anything else. Taste it again. If it's still not right, add a little more and give it another taste. That might be all it takes. If not, proceed to balancing in other ways. Salt absorbs into food as it sits. If you add too much salt, you can try increasing the sweet or sour components or by diluting the dish a bit with water. You can also try to compensate by adjusting the side dishes. For example, don't salt the rice or add a sweet or sour side dish. To avoid over-concentration when reducing liquids, add salt after the liquid is reduced. The taste of sweet is a great contrast to sour and salty tastes. It can help balance dishes with ingredients having these tastes or if a dish's flavor becomes too salty or sour. While the sweet taste in most foods comes from sugars cane sugar (granulated, turbinado, brown, powdered, bakers, fruit, etc.) and beet sugar it can also come from molasses, maple syrup, honey, carrots, mango and other sweet foods. So consider these as alternatives when creating your recipes. Sweet really benefits from sour, which is why a squeeze of lemon juice over a fruit salad or cream cheese frosting on cake work so well together. Unfortunately, because people are consuming more and more packaged foods that often have a lot of high fructose corn syrup and the like, we have become more tolerant of sweetness and require more of it to taste it. At many restaurants, bottles of vinegar are sitting on the table and lemon wedges are served on the side with a number of entrees. That's because sour as a taste brings out the natural flavors in foods. It also balances sweetness and spiciness and enhances saltiness. It's generally found in acidic foods like limes, lemons, oranges, sour cream, yogurt and pickled veggies. It's also in vinegars like balsamic, sherry, red, apple cider and rice. Many other fruits are also classified as sour: raspberries, blueberries, red currants and grapes. If a dish is too sour, add something sweet or something with fat to balance it. Sour also helps to balance foods that are too spicy. Bitter is offensive at best and inedible at worst when used in large quantities or when not balanced. But when in harmony with other tastes, particularly sweetness, it adds depth and richness to food. It's tarty edge also perks up the taste buds. Chocolate and coffee are naturally bitter, as are olives; greens like radicchio, arugula, dandelion and kale; hops; bitter melon; brussel sprouts; turnips; chicory; and grapefruit. Pomegranate juice is used often as well. Experiment with adding arugula, chicory and endive to your salads; thicken sauces with unsweetened chocolate; or deglaze with a bitter liqueur Campari instead of a juice or stock. The last taste discovered, umami, is described as savory or mouthwatering, though there's not an exact translation from Japanese to English. It amplifies the flavor of a dish and is found in a variety of meats, such as beef, pork, chicken, and cured ham; vegetables, such as shitake mushrooms, truffles, Chinese cabbage, soy beans, and sweet potatoes; seafood, such as prawns, squid, tuna, mackerel, seaweed, and shellfish; and cheeses like parmesan, Gruyere, and Swiss. It's also in green tea, tomatoes and soy sauce. Bacon also triggers the umami taste. Aging, curing, ripeness and fermenting all enhance umami. Going overboard is difficult to correct. The best way is typically to add more ingredients that are not umami-rich. While spicy, floral, earthy, minty, buttery, fruity and so forth aren't technically tastes in the sense that they aren't processed by our taste buds, they are tastes in the sense that they are notes in foods that we identify with dishes. For example, if something becomes too spicy, you can balance it with a sweet taste. Think of Mexican chocolate with its pinch of cayenne pepper.
Summary: Learn the functions of salt. Find sweet outside of sugar. Brighten up dishes with sour. Beware and be fond of bitter. Discover a fifth taste, umami. Don't forget other "tastes" in your recipes.

In one sentence, describe what the following article is about: Rabbits are likely to feel threatened by other household pets, even the scent of them. So wash your hands after handling your other pets and before touching your rabbit. Once your rabbit has had a chance to settle in and a few days have gone by, start hand-feeding her. Start by sitting next to her cage and just talk to her in a calm voice. If she bolts, just keep quietly talking and wait for her to come to you. Open the door and offer her a tasty treat, like a dandelion. If your rabbit doesn't have the confidence to come up to the dandelion, set it halfway between the two of you. When you feed or talk to your rabbit, rest your hand on the straw near the door. This way, she'll get used to your company while she eats. Top up her food bowl and chat to her as you do. Since rabbits learn by experience, she will soon associate you with food (a good thing). This will help calm your rabbit. Once she's comfortable eating in your presence, you can start to gently touch her. Don't overdo it by trying to pick her up. She may become stressed and try to fight back. Instead, quietly reach inside the hutch and touch her back or flank. If she doesn't run away, gently stroke her. Avoid putting your hand over the top of her head. Objects passing over the rabbit's head signal danger (such as a hawk flying over a rabbit). This is likely to make the bunny scared. Make sure to approach her from the side or back. Once she's used to being stroked in her hutch, you can try picking her up. Sit on the ground, lift the rabbit out and put her on your lap on ground level. Keep some dandelions handy so that she has something tasty to nibble to distract her. Keep the session short, about one minute to start with. This way she won't start to panic. With practice you can keep your rabbit out longer and longer. You should also keep a towel nearby in case your rabbit gets distressed. Then you can cover her with a towel. This will calm her. You can also scoop her up in the towel, which means you are less likely to get scratched if she panics. Once your rabbit is used to your presence and being picked up, you may want to let her roam in the house. Always supervise her, and start with one small room so that she doesn't feel overwhelmed. Check the room first and make sure there are no gaps for her to hide and get stuck in. Make sure there are no electrical cables for her to chew. Rabbits will chew anything, so be alert and remove anything you don't want damaged. While your rabbit checks out her new environment, you should lie flat on the floor. This makes your height less intimidating for your rabbit and lets her sniff and investigate without feeling threatened. A good tip is to keep a treat in your pocket or hand, and reward her brave behavior with a snack. Keep the sessions short and sweet at first, no longer than 10 - 15 minutes. This way your rabbit won't get overtired.
Summary:
Wash your hands. Begin hand-feeding your rabbit. Let your rabbit become comfortable with you. Pet your rabbit once it shows interest in you. Pick up your rabbit. Let your rabbit roam. Lie on the floor while your rabbit explores.