tang

You can choose baby Swiss if you like creamy mildness, but I love the nutty tang of an aged wedge — it lingers just enough to remind you it’s there.

The orange sauce — almost candy-sweet with a citrus tang — is cooked with real orange peels and dried Szechuan peppers.

Think of tang as punctuation: it makes each bite snap, balances richness and keeps your loaded fries from tipping into monotony.

The crunch, the sweet, the tang, the salt.

“Salty like the ocean, but not the Dead Sea” wasn’t abstract advice; it was an invitation to taste and adjust, to smell the mineral tang in the water and feel it on your fingers.