Explore the transformative power of fermentation in cooking, highlighting how the biochemical process driven by microbes unlocks all five fundamental tastes—sweetness, sourness, saltiness, bitterness, and umami.
Read MoreCheese, with its unique blend of fat, protein, and moisture, is a culinary powerhouse that transforms dishes through flavour, texture, and innovation. From bold pairings like blue cheese with dark chocolate to advanced techniques such as cheese distillation and spherification, this article explores how cheese elevates dining into a multisensory experience.
Read MoreChefs are taught to balance the five primary tastes: sweet, salty, sour, umami, and bitter. While bitterness has historically been the least embraced of these, it is making a powerful resurgence. Once considered too harsh or unpalatable, bitterness is now recognised as a critical element that can add depth, intrigue and complexity to dishes.
Read MoreWhile the basic tastes - sweet, salty, sour, bitter, and umami - are well-established, oleogustus is gaining recognition as the sixth taste. Derived from the Latin words for "oil" and "taste", oleogustus refers to the distinct flavour profile of fatty acids. Unlike the other tastes which are typically pleasing, the raw taste of fat can be perceived as unpleasant in isolation. But when skillfully incorporated into dishes, fat transforms into a carrier of flavour, richness, and texture.
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