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
Foraging trendsetter & Restaurant Owner
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.
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.
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.
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.
CHILL: THE FORGOTTEN STEP
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
Wagyu cow farmer and meat chef
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.
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.
1Meat and fish
Store at the bottom of your fridge at a low temperature of 1 to 3°C
2Ripe vegetables & drinks
Store at the top of your fridge at approximately 4 to 5°C
3Canned produce & jars
Store in your fridge door where it's a warmer 5 to 7°C
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."
Turn bulky fruit and vegetables into silky smoothies
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.
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.
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
Father of molecular gastronomy
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...
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.
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.
Adds dry heat to steam baking to provide the ultimate golden-brown crust
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.
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.
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
Kitchen Theory Project
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.
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.
Red foods remind us of berries and soft fruits, encouraging us to anticipate a sweet taste.
Fresh, zingy green colours are reminiscent of unripe fruit - reminding us of sour or acid flavours
White foods evoke memories of salt and salty flavours, making us anticipate a savoury treat.
Things will taste better if they're plated beautifully...
aka Chef Jacques la Merde
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.
Taking special care of your plates and glasses heightens the visual appeal of your food
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.
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.
Reinventing a classic dish is an ideal way to explore cuisine that is both creative and personal.
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 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.
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.
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.
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...
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.
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
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...
Satchiko & Hisato Nakahigashi
Foraging trendsetters and chefs from Kyoto, Japan.
Author of The Dorito Effect, a book covering artificial flavouring and America’s health crisis.
A Brighton based author who wants to reduce the environmental impact of food waste.
Berlin-based duo who actively seek out and use the "ugly" produce most would throw away.
Professor of experimental psychology at Oxford whose research focusses on the eating experience.
One of the world's most influential Latin-American chefs and huge advocate for cooking with steam.
Professor of experimental psychology at Oxford whose research focusses on the eating experience.
Creative Director and Chef Patron of the gastronomic project Kitchen Theory he runs with Charles Spence.
Jacques la Merde
A.K.A. Christine Flynn, famous chef and popular Instagrammer with over 125k followers.