Similarly to overcooking, acids may break down bitters. There's useful science in why things like balsamic reductions and citrus fruit juices are commonly used

Similarly to overcooking, acids may break down bitters. There's useful science in why things like balsamic reductions and citrus fruit juices are commonly used in brussel sprout recipes today. The spread of such information/science in recipes has increased from the slower era of cookbooks and newspaper columns.