Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?
Let 2017 be the year to put some answers to these questions guided by Danish scientist Ole G.Mouritsen and chef and Danish food advocate, Klavs Styrbæk, with help from their new book: Mouthfeel: How Texture Makes Taste, due out Feb 2017.
Push your culinary boundaries by mastering texture and understanding how food textures influence taste to make a dish more appealing by "mapping the mechanics of mouthfeel."
By learning more about the textural qualities that we find appealing in different foods, from raw vegetables to ice cream, we can in turn understand what influences our perception of flavour and food enjoyment helping us to make healthier food choices.
In a book that will appeal to both food lovers and science fanatics "Mouthfeel" promises to teach us how to re-create the "physical feelings of foods we love with other ingredients or learn to latch onto smarter food options."
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.