National Geographic’s The Plate takes a look at flavor pairing theory, which is the idea that foods with the same flavor molecules go well together. For example, mozzarella cheese, tomato sauce, and parmesan all share a chemical component called 4-methylpentanoic acid. Flavor pairing is the basis of The Flavor Bible, among other things. But a recent study found that Indian food does not follow those rules at all.
After a lot of data crunching, they found that – unlike North American cuisine, in which recipe ingredients share flavor compounds – Indian ingredients simply didn’t. . . . When it comes to chicken tikka marsala, crab curry, and vindaloo, none of its flavor components are anything like the others.
Also at The Plate–which quickly becoming a staple in my food news feed–some eggy Easter dishes from around the world, many of which feature hard-boiled eggs in case you’ve got a colorfully dyed dozen and are tired of egg salad.
NPR’s The Salt looks at some ways that grocery stores might change in the next few years to court and keep the millennial customer.
Open call for recipes for The Entropy Cookbook:
It is a belief of mine and a notion at the heart of this project that we are thinning out of an excessive time. As far as food goes it seems that we are heading to a time when our pleasures will be simpler; A time when the availability of what we have now will not be as constant, nor as consistent. . . . I am asking for a recipe from you that is thin on ingredients and elegant in flavor. A recipe that may even access and preserve some cultural traditions that more than likely will no longer be allowed to us.
Via Colossal, artist C. J. Hendry draws 50 photorealistic foods in 50 days.
You can check out the rest on her Instagram.
Also on Instagram: Chef Jacques la Merde, who beautifully plates and arranges junk food. Buzzfeed has a nice survey of some of the highpoints, but it’s worth clicking through to reading the “chef”‘s own descriptions:
I love everything about this. These are all pretty familiar tunes from various upscale (in aspiration if not in actuality) restaurant encounters I’ve had. The playful take on the nostalgic food. The mysterious transmogrification of liquids (celery soda) into solids (“caviar” pearls) and vice versa (canola powder?!). The audacious claim to ingredients that are barely there (kale shreds!). Even the bro-y, vaguely coked-up all-caps narration style is not unheard of Philly restaurant Twitter feeds. The only thing missing here is the artful drizzles of oil or smears of puree, but those are well respresented on other plates in the series.
If the satire isn’t completely plain on this one–I am pretty sure that I’ve seen updated ants-on-a-log on a for-real menu at a place that costs money–then please enjoy this marvelous plating of microwave burrito and bottom-shelf salad dressing with smashed snack chips.