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TGRWT #5: Chocolate and meat

Amrita of Le Petite Boulanger has announced the foods to pair for the fifth round: chocolate and meat! And in case you didn’t notice, Dennis has written an excellent summary of the mustard-mint...

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Foodpairing website launched

The long awaited website on foodpairings has now been launched, and they’ve also registred the corresponding blogspot name (which isn’t online yet as of today). The beautiful photos, great design and...

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TGRWT #8: White chocolate soufflé with caviar

As a late (but just in time for the deadline) response to TGRWT #8 which was announced by Chadzilla in December last year – here is finally my write up on a recipe and a little on the background of...

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Ten tips for practical molecular gastronomy, part 8

Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the...

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TGRWT #9: Parmesan and cocoa

It’s time for a new round of food pairing! Robert of lamiacucina is hosting TGRWT #9 and the foods to pair this time are parmesan and cocoa. I’ve previously blogged about this combination and odor...

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TGRWT #12: Chanterelle and apricot

Tri-2-cook has announced the foods to pair in the twelfth round of “They go really well together” (or TGRWT for short): apricot and chanterelle. More information on how to participate can be found in...

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The Flemish Primitives: A travel report (part 1)

I had a wonderful trip to Brugge/Bruges to attend the foodpairing seminar The Flemish Primitives. I got to meet many interesting people including Heston Blumenthal, Peter Barham, Andrew Dornenburg,...

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French book on flavor pairing of food and wine

The Canadian sommerlier Franí§ois Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing....

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TGRWT #18: Plum and blue cheese

Finally it’s time for a new round of TGRWT. It’s the 18th round and the host this time is Aidan Brooks, a trainee chef who works in Spain. In his blog he’s touched upon flavor pairing several times...

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Flavor pairing revisited

Foamy strawberries with coriander (cilantro) from TGRWT #3 turned out to be a delicious combination. Could it possibly be a category 2d predicted aroma similarity? As mentioned in my previous post...

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