Culinary

A live protein calculator prototype for common high protein food sources.

Chefs work with a wide variety of different sugars and syrups. A small bit of sweetness in a savory dish can bring balance just as well as salt or acid do to sweet dishes. Sometimes this can be accomplished via onion, carrot or tomato in a rich sauce, or via tree fruits, berries or wine in an aromatic one. Sweetness is a part of the flavor balancing equation. Sugar is energy dense. It stores well. It is the second fastest “macro” metabolized by our bodies. Like the fastest (alcohol), we associate its taste with peak ripeness since it expresses itself in fruit through juiciness which elicits immediate opportunity modes within our survival brain. ...

This tool allows you to explore the flavor network, a social graph for flavor profiles. The network is based on the Flavor Bible and soon the companion book What to Drink with What You Eat.

Pesto* is a cold-prep green sauce made with herbs and alliums suspended in oil. Most pestos call for some form of nut or cheese. In the general sense, chefs may specify “loose pesto” when there are neither cheese nor nuts in the sauce, or when the sauce has an abundance of oil. In general, pesto is made from herbs in the mint family, almost always from basil. The * distinguishes a generalization to the traditional meaning of the word. ...