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Banana with Parsley Dust
It was molecular gastronomy chef Heston Blumenthal who, using molecular profiling, first discovered that banana paired well with parsley. The parsley dust and dried parsley leaves are based on recipes...
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Olive Oil Pudding and Oranges
It is no secret that olive oil pairs well with orange. In this recipe we are combining an extraordinary olive oil pudding from molecular gastronomy Chef Grant Achatz of Alinea with fresh oranges. Enjoy!
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Blue Cheese Foam Sequence (Anti-Griddle recipe)
The blue cheese foam sequence stimulates the senses with a variety of flavor pairings, temperatures and textures. The blue cheese foam is paired with walnuts, celery, port, pears and grapes. This is an...
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Apples, Olive Oil Biscuit and Ginger Custard
This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well with olive oil. The ginger custard adds a nice flavor too.
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Music That Can Generate The Taste Association of Sour, Bitter, Sweet and Salty
Can you taste music? According to some scientists and musicians, the answer is “Yes.” Not only they have found reliable associations between taste perception and music but they have also developed an...
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Chocolate Mousse Infused with Pipe Tobacco
This rich chocolate mousse is infused with Cavendish pipe tobacco and it is paired with Macallan 12 Years Old. The vanilla and dried fruit aromas of Cavendish pipe tobacco pair perfectly with...
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Spicy Cinnamon Puff Filled with Foie Gras
This extraordinary combination of flavors is a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago. The smooth and rich foie gras pairs incredibly well with the cayenne pepper,...
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Holiday Inspiration: Pumpkin & Cranberry Flavor Pairing Analysis
This holiday season surprise your diners with an innovative dish combining flavors inspired by this pumpkin and cranberry pairing analysis. The scientific method of food pairing was most famously...
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Valentine’s Day: what food or drinks can you combine with roses?
This Valentine's Day surprise your love one with roses in the food or drink! To help you out, foodpairing.com has published the foodpairing tree of roses with the best ingredients that pair well with...
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Lychee Bubbles Filled with Sage Vapor on Oysters
Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are incorporated into the dish by topping the oysters with lychee bubbles filled with sage...
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Banana, Lime and Priprioca Caramel Ravioli
Priprioca is one of Chef Atala’s favorite Amazonian ingredients. It has a scent reminiscent of patchouli and tastes earthy and hempy. When combined with the sugar, banana and lime, it lends an...
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Potato chip with Gruyère, Vanilla Oil and Coffee
Have you tried coffee in an appetizer? Thanks to the scientific method of food pairing, you can create completely unique and unheard of combinations that will evoke reactions and surprise your diners.
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Carrot, Coffee, Coconut and Oranges
Coffee is a fine and versatile product that pairs perfectly with savory foods and this recipe, inspired by the scientific method of food pairing, combines it with carrots, coconut and orange.
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Sakura Cress, Chocolate, Yogurt, Red Pepper, Cayenne
A beautiful dessert with interesting combination of flavors designed by the scientific method of food pairing. Sakura Cress is the dark purple version of Daikon Cress and tastes similar to radish sprouts.
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How does alcohol affect the flavor of your drink?
Why adding water to your whisky opens up different, new and subtle flavors? Or why a glass of wine tastes less fruity than its non-alcoholic, juicy variety?
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