Which technique would most likely enhance the overall taste of a dish?

Using acids like vinegar is a technique that enhances the overall taste of a dish primarily through the addition of brightness and balancing flavors. Acids play a crucial role in flavor development, as they can elevate the perception of taste and enhance other flavors present in the dish. The acidity can cut through the richness of fatty foods, brighten dull flavors, and even act as a seasoning, making dishes more vibrant and complex.

In contrast, blanching is primarily a cooking technique used to soften ingredients or preserve color and nutrients, rather than directly enhancing flavor. Resting allows proteins to redistribute moisture and can improve texture but does not necessarily contribute to the enhancement of taste. Freezing, while useful for preserving food, can often dull flavors if not done properly, as the cold can mask subtle taste notes. Thus, using acids is the most effective technique among the options to enhance the overall taste of a dish.