Cooking for Geeks, 2nd Edition

2Taste, Smell, and Flavor

Chapter Contents

Taste + Smell = Flavor

Taste, the Gustatory Sense

Salty

Sweet

Sour

Bitter

Savory, a.k.a. Umami

Spicy/Hot, Cooling, and Other Taste Sensations

Inspiration by Taste Combinations

Smell, the Olfactory Sense

Describing Smells

What Is Flavor?

Inspiration by Exploration

Inspiration by Seasonality

Computational Flavor Inspiration

Recipes

Greek-Style Marinade

Japanese-Style Brine

Roasted Poblano and Cheddar Cheese Stuffed Pork Chops

Pan-Seared Mussels with Butter and Shallots

Simple Ginger Syrup

How to Cook an Artichoke

Homemade Yogurt

Frisée Salad with Poached Eggs and Lardons

Broiled Belgian Endive

Peppermint Chocolate Mints

Summer Watermelon and Feta Cheese Salad

Mock Apple Pie

Béchamel Sauce, a.k.a. White Sauce

Mac ’n’ Cheese

Velouté Sauce

Minestrone Soup

Sauce Tomate

Penne alla Vodka

Hollandaise Sauce

Espagnole Sauce, a.k.a. Brown Sauce

Fresh Basil, Tomato, and Mozzarella Salad

Fennel, Portobello Mushroom, and Parmesan Salad

Springtime Lettuce Soup

Winter White Bean and Garlic Soup

Summertime Gazpacho Soup

Fall Butternut Squash Soup

Fish Tacos with Pickle and Strawberry Relish

Labs

You Say Potato, I Say Apple

Genetic Taste Differences

How Well Do You Know Your Flavors?

Interviews

Linda Bartoshuk on Taste and Pleasure

Brian Wansink on Expectations, Flavor, and Eating

Lydia Walshin on Unfamiliar Ingredients

Tim Wiechmann and Linda Anctil on Seasonal Inspiration

Gail Vance Civille on Learning Flavors

YOU OPEN YOUR FRIDGE AND SEE PICKLES, ...