Capers

Keep capers in their brine in a sealed jar in the pantry or refrigerator. Once opened, they last indefinitely if kept submerged in brine. If brine evaporates, top up with salt water (1 tsp salt per 1 cup water).

Rinse capers before use to reduce saltiness if you prefer a milder flavor.

Use capers as a finishing touch—their bold flavor works best sprinkled on top of dishes rather than cooked into them.

Smaller capers (nonpareils) are more tender and prized; larger capers are firmer and slightly less delicate.

The brine is flavorful; save it for vinaigrettes or tartar sauce.

Using too many capers at once—a little goes a long way due to their intense saltiness.

Cooking capers directly in hot oil or high heat, which can make them bitter. Add them at the end or use their brine instead.

Forgetting to rinse them if your dish is already salty.