Tasteology is a documentary that deconstructs taste from a new point of view. We've looked at the science and the experience, not just the flavours and ingredients. Through our five episodes you can be inspired to Take Taste Further in the kitchen and beyond it. 

Source: Discover real taste

Eating delicious food is a tactile experience. Creating our own food empowers us to take control over what we put into our bodies and shows respect for the ingredients’ true taste. Mark Schatzker, food author, calls this “the power of flavour” - an alternative to artificial flavouring that helps us really appreciate every mouthful we eat. Discover more in the full-length episode below.

There is something special about ingredients, the raw material

Hisato Nakahigashi

Foraging trendsetter & Restaurant Owner

Mark Schatzker and his son walking through a grassy field

Answering your body's needs

The way ingredients are sourced affects the way we nourish our bodies. Author Mark Schatzer believes our body naturally devolops an appetite for the foods and nutrients it needs to be healthy, but that artificial flavourings are getting in the way. This can be reversed by focusing on high-quality ingredients and being mindful as your appetite guides you to consume according to your body's needs.

A bowl of organic fruits such a oranges
A row of asparagus
Be mindful

Sourcing local or organic food is a good starting point when thinking about what you're cooking and eating

Finding real flavour

To find the most intense flavours, you need to track down the best source. With so many artificially flavoured foods on the market, this can be a complicated choice. But making the effort to seek out whole foods that promote good health will allow you to experience flavours that can't be made in a chemistry lab.  

Back to Basics

Take control of your food source by choosing food that is handmade, hand-picked and bursting with natural flavour. Discover the pleasure of baking your own bread using quality ingredients, or learn the art of foraging for edible treasures close to your home. 


Hisato smelling a freshly picked oyster mushroom

Foraging for freshness

Foraging trendsetters Satchiko and Hisato Nakahigashi have a two Michelin starred restaurant in the outskirts of Kyoto. They gather their ingredients from sites within 10km of their home. Foraging allows them to bring a fresh, local taste to each dish and adds a uniquely emotional dimension to the eating experience. 

A wooden bowl of freshly picked herbs and leaves
A range of fish barbecuing on coals
Keeping it local

Ingredients gathered close to home deliver guaranteed freshness

Finding your source

Before you can source the right ingredients, you need to identify the foods that will make the most difference. Visit our Taking Taste Further pages to learn more about how food quality affects nutrition, and download delicious recipes via our app. 


It may seem paradox that in a time where we are more environmentally conscious than ever, it is as if we’ve somehow forgotten how to respect our food. Our experts claim that storing food correctly and knowing how to take care of leftovers can lead to new tastes and more creativity. Discover more in the full-length episode below.

You don't just lose flavour through storage, you can also win flavour

Ludwig Maurer

Wagyu cow farmer and meat chef

A selection of different types of leaf

A taste revolution

We throw away over 1/3 of the food we produce because they don't meet a cosmetic standard. But a revolution is simmering away, approaching the boil. Feedback, set up by Tristram Stuart, use this perfectly good produce at events to raise awareness. And we can do our bit at home. If we store the right food in the right places at the right temperatures, we'll waste less and enjoy tastier food too. 

A range of foods from the different foo groups
Cooking in a large pot at Feedback's Feed the 5000 event
Feed the 5000

At this event, Feedback cook up a huge feast using leftover produce in Europe's largest pot

Less waste, more taste

By thinking more about how we chill our food, we can reduce the amount we throw away and boost freshness. To enjoy better flavours for longer, you need to prevent water loss in your produce. Our TwinTech® technology increases humidity in your fridge to help your ingredients retain their water and their flavour. So your food lasts up to three times longer.

Smart storage guide

  • Different types of fish and meat
    Meat and fish

    Store at the bottom of your fridge at a low temperature of 1 to 3°C

  • A selection of vegetables likes aubergine
    Ripe vegetables & drinks

    Store at the top of your fridge at approximately 4 to 5°C

  • Jars of pickle and jam
    Canned produce & jars

    Store in your fridge door where it's a warmer 5 to 7°C

Different shaped root vegtables

Beauty is in the eye of the beholder

Even for fruit and vegetables. Culinary Misfits, run by Lea Brumsack and Tanja Krakowski, turn so-called "ugly produce" into an art form. They offer a wide range of smoothies, which is a great way to use up leftover produce at home. Because as they say, "you can put everything in a smoothie, even if it's soft or over ripe. No one can see."

AEG blender
AEG Blender

Turn bulky fruit and vegetables into silky smoothies

An AEG blender

"Leftover smoothie"

Why not try this effortless Culinary Misfits smoothie at home? Blend ½ pumpkin, 1 apple, 1 lemon, ginger, cinnamon, cardamom, and 300 ml buttermilk for a delicious treat. 

According to Niki, freezing overripe banana can make the most amazing vegan ice cream.

Transform your leftovers

Unfinished food doesn't need to be wasted as long as you're prepared to get creative. Food Waste expert Niki Charalampopolou explains how freezing leftovers can help reduce waste - and make it easier to craft delicious snacks. 

A selection of foods that need to be chilled such as salad and fish

Freshen your perspective

Using the right chilling techniques helps preserve food's natural flavours. Visit our Taking Taste Further pages to learn everything you need to know about keeping food fresher for longer. 

Heat: time to rediscover humidity 

Could the secret to the best cooking actually be about moisture levels and keeping the temperature down? We've gone from Paris to Cali, Colombia to investigate heat and what it means to the experts. As it turns out, we discovered the fastest way to the perfect taste over 1000 years ago. Now it's time for a modern twist on an ancient technique. Discover more in the full-length episode below.

Cooking is not a question of time. It's a question of temperature

Hervé This

Father of molecular gastronomy

A pan of boiling water on a wood fire

What does cooking mean?

Is it simply applying heat to a food product? A way of making certain food safe to eat? Or a way to create flavour and make food more appealing? This is just part of what Hervé This, the father of molecular gastronomy, has dedicated his life to finding out. We spoke to him to find out what his experiments have told him. And in the process even discovered the secret to cooking the perfect egg...

Hervé in his lab
The perfect egg

Between 67 and 68°C gives you the best-tasting, most tender yolk

Returning to our roots

Using humidity in cooking is a thousand-year-old trick that spreads heat evenly to make food juicier and taste better. TV chef Catalina Vélez thinks that everyone wants to get back to these roots - to eat real food. Steaming is an old trick that's ripe for a revival. It retains the nutritional value of the food and keeps the ingredient at its best by cooking at a low temperature.

Comparison image of two roast joints of beef. The steam roasted joint is larger and juicer.

The low down on temperature

If you put 1kg of meat into an oven and cook it the conventional way, you're left with approximately 700g. But if you cook it at a lower, gentler temperature you get much closer to what you put in. More than that, you seal all the important liquids inside of the food you're cooking. So you get food that's more flavoursome and succulent. 

The golden crust of a steam baked load of bread
SteamBake Oven

Adds dry heat to steam baking to provide the ultimate golden-brown crust

The PlusSteam Oven

Add some crisp to your crust with steam

Steam isn't just for meat and vegetables. Using steam for baking gives you a moist crumb, a larger rise and most importantly, an incredible crust. The added moisture on the dough's surface creates more starch gel which leads to extra crispiness.

Sous vide steak

The perfect medium-rare steak is cooked at 56.5°C

Steam at the next level

The most advanced steam technique can be found in most professional kitchens. But now you can enjoy its results at home. With sous vide cooking you seal food in a vacuum bag to lock in flavour. Then you cook at a low temperature to ensure an even result. Our ProCombi® Plus steam oven has a sous vide function so you can enjoy mouthwatering flavours without the restaurant price. 

A life image of a flame

Apply some heat

Perfect your approach to heat by visiting our Taking Taste Further pages for advice on the best cooking techniques. Discover how different methods and temperatures can affect the taste of your meals. 

Experience: more than just food and drink

Imagine the sound made by a crisp stick of celery... now think about how it affects your experience of the taste. Chef Jozef Youssef and Professor Charles Spence are exploring just that: how our other four senses affect our taste perception and overall eating experience, making food seem fresher and tastier. Discover more in the full-length episode below. 

Our eyes give us all the information we need about a food

Jozef Youssef

Kitchen Theory Project

A plate of perfectly presented gourmet food

Taste: a five-sense experience

Our visual senses provide up to 28% of our taste experience. This is a theory Instagram chef Jacques la Merde takes to the extreme. Serving up exquisite tasting plates - in fact made from gas station ingredients - to her thousands of followers, she demonstrates how visual techniques affect our perception of food. 

Some taking a photo of A plate of perfectly presented gourmet food
A range of differently coloured carrots
Food that looks its best

Enhance the flavour of your food by using a variety of colours and shapes to entice the eyes

A visual feast

The visual appeal of food is all about technique. Steam cooking ensures that food retains more of its vitamins and nutrients, transforming its appearance. Steam cooked vegetables retain more chlorophyll and meat appears juicier and more tender - delivering you the perfect bite. 

Taste in full colour

  • A spoon with red jelly

    Red foods remind us of berries and soft fruits, encouraging us to anticipate a sweet taste.

  • A spoon with green jelly

    Fresh, zingy green colours are reminiscent of unripe fruit - reminding us of sour or acid flavours

  • A spoon with white gelatine

    White foods evoke memories of salt and salty flavours, making us anticipate a savoury treat. 

Things will taste better if they're plated beautifully...

Christine Flynn

aka Chef Jacques la Merde

A plate of perfectly presented gourmet food

Perfecting the details

Creating the perfect taste is all in the details. Well-cared for plates and dishes are essential to the visual effect of our food. According to the Kitchen Theory team you can see a 10% change in sweetness perception depending on the shape and colour of the plate you use. Keeping your plates and glasses in top condition is essential to creating this visual appeal. 

A chef plating up A plate of perfectly presented gourmet food
The inside of the RealLife dishwasher
Maximum impact

Taking special care of your plates and glasses heightens the visual appeal of your food

A diagram showing the components of a great tasting meal

Experiences you can shape

Place the perfect experience within your grasp by visiting our Taking Taste Further pages. Discover ideas and suggestions, and download our smartphone app. 

Bonus: Perfecting a classic

You'll find Caesar Salad on the menu in restaurants around the world. Although it's tweaked and changed, it's always in vogue. Just as interpretations differ around the globe, we asked some of our Tasteology experts to offer up their unique take on the classic dish. To show you the art of Taking Taste Further in practice. Discover more in the full-length episode below. 

Cooking is first love, then art, then technique.

Hervé This

Molecular Gastronomist

A street food dish of fried sweet potato

Recreate, reinvent, refine

What happens when you switch chicken for dry-aged wagyu beef? Or for no meat at all? How do locally-sourced ingredients affect taste? Especially when local may mean a farm on the outskirts of Berlin or the Pacific ocean... These are just some of the questions this bonus episode encounters.

A selection of different salad leaves
Discover your creativity

Reinventing a classic dish is an ideal way to explore cuisine that is both creative and personal.

Hervé This in his gastronomy laboratory

Carefully balanced contrast

Hervé This believes the secret to the caesar salad is its perfect combination of contrasting textures and flavours. Crunchy croutons complement the creamy anchovy dressing, while parmesan cheese adds sharp flavour to grilled chicken and juicy lettuce leaves. The result is an explosion of taste with every mouthful. 


The Caesar Salad perfectly presented

The Leftover Caesar Salad

Culinary Misfits put their stamp on the classic by it a waste-free, vegetarian twist. Their version combines locally sourced ingredients such as beetroot and salad leaves with a tahini dressing, carrot greens and croutons made from leftover bread. 

Ludwig Maurer's Caesar Salad with Wagyu beef

The Hang-Dried Caesar Salad

Make your own classic by infusing a dish with the things you love. By swapping chicken and bread for Wagyu beef and a vinegary caper dressing, Ludwig Maurer shows us how to make a familiar dish truly personal. 

The True Flavour Salad

Delicious, nourishing food doesn't need to be complicated. Author Mark Schatzker chooses succulent chicken pieces and freshly gathered salad leaves for his salad. Carefully chosen, good quality ingredients that require minimal seasoning to deliver the perfect taste.

Catalina's Caesar Salad capapés

The Pacific Perception Caesar Salad

Good food should reflect the things you love. Chef Catalina Vélez takes inspiration from her home country of Colombia. Letting the ingredients speak for themselves, she infuses her salad with indigenous flavours of smoked shark, cumin, cornbread and sofrito.

Jozef Youssef applying the finishing touches to a dish

The personal touch

Our Perfecting the Classic exercise shows how intimate the act of preparing and eating a meal can be. It's also an opportunity to explore your own personal interpretation of a familiar recipe. Release your creativity and you can deliver a truly unique taste experience. But don't let your journey to mastering great taste end here...


Step into the world's first truly responsive cooking experience. With the right tools, in the right place, at the right time.


What happens when you ask a professor in psychology, a famous Instagrammer, a scientist or a food waste activist the same questions that we usually reserve for traditional chefs? Tasteology, our new documentary provides all the answers. Watch the trailer below.

Download the press kit

A chef taking a photo of perfectly presented food

What is Tasteology?

Tasteology is a new documentary uncovering the four steps of how to achieve cooking results that are multisensory, sustainable, nutritional and tasteful all at once. We're looking far beyond the traditional cooking programmes through our episodes: Source, Chill, Heat and Experience. So you can be inspired to Take Taste Further in the kitchen and beyond it.

Meet the taste experts

Ludwig Maurer feeding one of his cows

A new take on taste

Tasteology brings you taste from a completely new angle. From psychology to Instagram, we've collected insights from experts across the entire food spectrum. Like Ludwig Maurer, a Wagyu cow breeder. An expert in everything relating to meat, he explains how to preserve its freshness and boost flavour. Now, let us introduce all our other fascinating experts...

Good quality butchered meat
  • A happy Satchiko & Hisato Nakahigashi standing next to each other
    Satchiko & Hisato Nakahigashi

    Foraging trendsetters and chefs from Kyoto, Japan.

  • Mark Schatzker in a grassy field
    Mark Schatzker

    Author of The Dorito Effect, a book covering artificial flavouring and America’s health crisis.

  • Tristram Stuart smiling into the camera
    Tristram Stuart

    A Brighton based author who wants to reduce the environmental impact of food waste.

  • The Culinary Misfits ladies standing next to eachother
    Culinary Misfits

    Berlin-based duo who actively seek out and use the "ugly" produce most would throw away.

  • Hervé This standing proudly in his lab
    Hervé This

    Professor of experimental psychology at Oxford whose research focusses on the eating experience.

  • Catalina Vélez standing in a sunny field at sunset
    Catalina Vélez

    One of the world's most influential Latin-American chefs and huge advocate for cooking with steam.

  • Charles Spence in his university study
    Charles Spence

    Professor of experimental psychology at Oxford whose research focusses on the eating experience.

  • Jozef Youssef standing in his restaurant kitchen
    Jozef Youssef

    Creative Director and Chef Patron of the gastronomic project Kitchen Theory he runs with Charles Spence.

  • Jacques la Merde smiling
    Jacques la Merde

    A.K.A. Christine Flynn, famous chef and popular Instagrammer with over 125k followers.