Food pairing and flavour combinations are a complicated science that can be learnt in the kitchen through a combination of experience, trial and error, tradition, culture and personal preferences.
But where do you start when you want to introduce a new flavour combination or ingredient successfully first off?
By taking a methodical approach and employing some basic building blocks of taste and flavour combinations anything is possible. Try listening to Grant Achatz's simple explanation of the process he refers to as 'flavour bouncing'. See what ingredients he comes up out with to go with a starting ingredient of white beans.
With a little knowledge under your belt and applying some basic rules, break out of your flavour comfort zone and embark on a culinary journey into a delicious new world. You can even cross reference your ideas on a food pairing website to see if you're on the right track.
These ten infographics are a great place to get started from the taxonomy of taste to food and wine pairings.
If you're looking to break out of your flavour combination comfort zone this infographic is a perfect resource that breaks down ingredients into 6 main families, from fish to bulbous stem veg, find out which other ingredients compliment them.
This intelligent infographic gets into the mechanics behind matching beer in three steps: Balance the Weights, Compare and Contrast the Components, Bridge the Flavors. Once you have mastered the steps you can apply the technique to any number of beers rather than work from a pre-prescribed list.
Pairing soup with wine or beer is not always an easy task. This infographic makes it easier with a total of 30 pairings which cover everything from chicken noodle soup to minestrone which should have most of us covered.
Pairing chocolate with other ingredients doesn't always come naturally. We've all heard of chilli and dark chocolate but what about bacon and cheese. Have a look at some unique winning chocolate combinations.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.