Taking Taste Further


The finer details are what separates 'just a meal' from memorable. For this, you need excellence in every step, from sourcing to serving. With our appliances and your skills, we can make even the toughest cuts fall-off-the-bone tender and turn chocolate cakes into melt-in-your mouth morsels.

Step 1: Source

By understanding and focussing on the source of your food, you can discover some of the tastiest, healthiest and most sustainable ways to take taste further. We're looking beyond the kitchen and starting at the true source. From the soils and climates that nourish your fruits and vegetables. And the lifestyles of the animals that produce your meat and dairy. 

Two halves of avocado

Quality over quantity

Extraordinary taste begins long before you start cooking. When choosing your ingredients, prioritise quality over quantity for better tasting, healthier dishes. For instance, tomatoes grown outdoors have twice as much Vitamin C as ones grown in greenhouses. And they have far higher levels of the antioxidants responsible for flavour and aroma. So to make your dishes taste their best, select quality ingredients.

A lettuce in a glass cube to represent the Source pillar of Taking Taste Further

Discover true flavour

Even a few decades ago our food tasted completely different. Especially with the growth of artificial flavours. Source, our first Tasteology episode, investigates this phenomenon. We asked Mark Schatzker, a prominent author on the subject. His insights will help you learn how to appreciate the true flavour of your food - important to consider when sourcing your ingredients.

A bunch of fresh, raw radishes
The MyAEG app

Make the most of great ingredients with ideas to inspire and recipes to savour.

The MyAEG app on an ipad

Eat local. Eat seasonal.

Quality produce is farmed seasonally and locally, like nature intended. When a 'fresh' tomato hits supermarket shelves, it's up to 9 days old. Fruit and veg continue developing once harvested. So picking local produce means you enjoy food that's up to 55% more nutritious.

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Meat chef, Ludwig Maurer and a wagyu cow
Pleased to meat you

Meat chef, Ludwig Maurer, is also a Wagyu cow breeder


They say we are what we eat, and the same goes for our food. For example, high quality soils produce more longer-lasting, nutritious berries than over-farmed soil. The lifestyle of our meat and dairy animals also impacts flavour. Whether a cow is grass or grain-fed affects the taste of your beef. The two steaks will also have distinct marbling and different levels of vitamins, minerals and acids.


Proper refrigeration improves the taste of your dishes before you've even started cooking. Fruit tastes fresh-off-the-vine, meat is always tender and leftovers taste just as delicious as a freshly prepared meal. Understanding food storage can ensure every ingredient is as delicious as possible. So you can take taste further both before and after you cook.

A fresh leafy salad

Keep your fresh food fresh

Fresh fruit and vegetables contain mostly water, with cell walls that hold in moisture and flavour. When temperatures aren’t cool enough these cell walls burst, resulting in a loss of taste and texture. Some types of produce stay fresher at lower temperatures than others. Ingredients such as leafy greens and root vegetables retain optimal freshness at 0°C, other produce needs to be kept between 2°C and 5°C.

A block of ice with chilled ingredients inside to represent the Chill pillar of Taking Taste Further

The ethics of flavour

Learn how to waste less and find inventive and delicious ways to deal with your leftovers. Chill, our second Tasteology episode, explores the forgotten step of storage. Because better refrigeration means better tasting food. Our experts can help you discover the best tips for longer lasting freshness.

demonstration of how keeping ingredients separately will help them stay fresh


Proper food storage also reduces unnecessary waste. 61% of food waste could be prevented by proper food storage. A simple way to reduce this waste is to optimise where you store each ingredient. The exact temperature of your fridge's shelves can vary. So storing each ingredient in its ideal position can drastically reduce the amount of food you throw away.

Chill with ProFresh

Protect your flavours and keep food fresher for longer

The ProFresh fridge freezer

Preserve natural aromas

Our ProFresh Plus range gives you the most flexible fridge freezer storage available to help keep your food fresh for longer. Not only does ProFresh protect the taste of your food, it preserves its natural aroma. So your food will always smell and taste its best.

You lose a lot of taste if you're storing something wrong

Ludwig Maurer

Wagyu cow farmer and chef

Two frozen fish

Freeze the freshness

Some ingredients stay freshest when they’re frozen – but only if they’re frozen correctly. Slow freezing creates large ice crystals that can destroy food's natural texture and taste. Our TwinTech® technology uses fast freezing to produce a strong circulation of dry, cold air which prevents this damage. So your ingredients last longer and taste better.

A daiquiri freshly blended by an AEG Gourmet Pro food processor

Less heat, more flavour

When it comes to a fresh, delicious smoothie, temperature is crucial. The conventional rotation of blender blades creates enough heat to spoil your fresh ingredients. That's why The Gourmet Pro Collection blenders pulse rather than spin, to keep your produce cooler while they whizz and whirr your smoothies into shape. 

Did you know?

More than 75% of households don't set their refrigerators to the correct temperature. This causes your food to lose its taste and texture before you've even started cooking. 

Most refrigerators circulate the same air between the fridge and freezer compartments, which creates poor temperature and humidity conditions in each compartment.

Step 3: Heat

Understanding why heat creates taste and texture allows you to explore the potential of every ingredient. Cooking creates taste by breaking down large molecules into smaller ones, releasing flavour locked inside them. Discover how different heating methods, from induction heating to steam and sous vide, unlock delicious flavours and take taste further in every dish.  

A fine gourmet dish of meat and vegtables


For results that truly take taste further you need to appreciate heat at the molecular level. The perfect steak tastes delicious because of the reaction between amino acids and sugars at 130°C. But any higher and the molecules start to escape, taking taste and texture with them. The best accompanying vegetables require enough heat to burst the cell walls that contain the flavour, without letting it evaporate into the air. 


A flame in a glass cube to represent the heat pillar of Taking Taste Further
Food being cooked in a wok on an AEG induction hob

Lock in flavour with induction

Induction hobs give you the precise control and heat distribution to transform taste. As steak cooks, its protein fibres contract and release moisture, nutrients and flavour. Moving it from high to low heats allows these fibres to relax, sealing in the tasty juices. For the best results, flip it every 15 seconds, not every few minutes. The steak's internal heat does more cooking than the heat surrounding it.

A griddled steak dinner on a wooden board
MaxiSense® Combi

The ideal choice for those dishes where every second, and every degree, matters.

A MaxiSense Combi induction hob with a plancha grill

Complete cooking freedom

Fuel your creativity with the flexibility and precision of the MaxiSense® Combi. It uses induction technology to heat faster than gas or electric hobs. And the precise heat control lets you instantly switch from searing to simmering during cooking. 

A rustic loaf of bread baked to perfection with steam

The best heat is steam

Steam cooking has become popular because its gentleness protects food's molecules. Your food doesn't overheat, locking in the taste. The extra humidity also prevents moisture from evaporating, giving you a crisp exterior without over or undercooking the interior. This causes dough to rise quicker and more evenly too. Plus better caramelisation on the dough's surface gives you deliciously thick crusts everytime. 

Steaming is the best way of cooking. you keep the ingredient at its best, purest form...

Catalina Vélez

TV Chef

A selection of vacuum sealed ingredients

Sublime sous vide

Possibly the best technique for mastering heat is sous-vide cooking. This uses vacuum-sealed plastic bags and water baths to seal in the moisture, aroma, nutrients and flavour of every ingredient. By controlling the temperature to the degree, you have unrivalled control of doneness and almost perfect reproducibility. 


A comparison showing the difference sous vide cooking makes to duck breast
ProCombi® Plus

Just seal food in the bag, place it in the oven and enjoy.

The ProCombi Plus sous vide oven

Simple sous vide

Sous vide uses vacuum sealed bags to infuse ingredients with flavour and preserve moisture. The temperature is maintained to a half-degree range for reproducible precision. With ProCombi® Plus sous vide is simple. So you can guarantee mouthwatering results every time.

Did you know?

Asparagus and lemon

Water molecules conduct heat much faster than air, so much so that 100°C of steam distributes heat at the same level as 600°C of hot air.

Boiling vegetables results in a 70% loss of vitamin C, steaming them only reduces vitamin C by 40%.


All of our senses can complement taste. So even when you've finished cooking, understanding how sights, sounds and tactile sensations affect flavour can help you continue taking taste further all the way to the table. 

A delicious and succulent steak cooked to perfection with steam

Taste with your eyes

Food tastes better in its ideal colour. That's why we love a perfectly pink steak and bread with a golden brown crust. The gentle heat of steam protects your food, so these vibrant colours aren't lost. The way food's plated can also elevate taste. Use round, white plates for enhancing sweet flavours and black, angular plates for savouriness. And always serve it in the centre of your plate for better tasting dishes.

A selection of cutlery, plates and produce in a glass box to represent the experience pillar of Taking Taste Further.

The more saturated the colour in a food, the more intense we expect the taste to be... we can achieve that through steam cooking...

Prof. Charles Spence

University of Oxford

An image depicting the relationship between sounds and the experience and taste of a meal

Taste with your ears

The background sounds and music in your kitchen can make all the difference to how meals taste. High tones enhance sweet or sour flavours, while low tones elevate bitter or umami tastes. Playing music at the same volume as conversation can also make food more enjoyable. The right cooker hood will run in near silence. So you'll be free to give your kitchen the ideal soundtrack to enhance every meal.

A gooey chocolate pudding cooked with steam for a perfect texture

Taste with your fingertips

The way food feels when we bite into it significantly affects flavour - from the tenderness of a steak or the moistness of a chocolate cake. The gentle heat of steam or sous vide cooking is the best way to get perfect textures like these. Even the feeling of utensils in your hand can make a difference. Heavier cutlery enhances the quality of a meal. And the shape and weight of a glass alters the flavour of your drink. 

Did you know?

A crystal clear wine glass suspended in a cube

White wine has been shown to taste best in blue or red environments.

The shape of a glass can determine how we perceive the quality of meals and beverages.

Taking taste further all comes down to passion, commitment and an understanding of every step of the cooking process. Of how to source the best ingredients, preserve them perfectly, heat them for optimal taste and make the presentation an experience in itself.

Now you know how to master the details, it's time to enjoy the results.