Culinary Science
3 articles
Taste
Why White Chocolate and Caviar Work: The Science of Flavor Pairing
The 'food pairing hypothesis' explains successful ingredient combinations by analyzing shared flavor compounds, contrasting Western and East Asian culinary traditions and informing modern molecular gastronomy.
Olivier Dubois·November 5, 2026
Taste
How Chefs Hack Your Brain: The Neurogastronomy Behind Unforgettable Food
Neurogastronomy reveals that flavor is constructed by the brain, influenced by aroma, texture, temperature, and visual cues, not just taste. Chefs leverage these principles to craft unforgettable multi-sensory dining experiences.
Olivier Dubois·October 31, 2026
The Portfolio
Ian Purkayastha preserves luxury ingredients for Regalis Foods
Storing truffles in rice, a widely accepted culinary practice, actively diminishes their quality, stripping away flavor and essential moisture.
Julian Abernathy·June 21, 2026