There’s a lot that goes into understanding why we like the foods we do. This series of posts goes in-depth into the biology and chemistry of taste and flavor, how to use that knowledge to make a perfectly balanced meal, and how professionals o about evaluating taste and flavor.

How to cook fresh and dried pasta; how to sauce pasta; History and background; Recipe lists

Flavor Profiles When we talk about the "flavor profile" of a particular dish, we are talking about ALL the sensations we experience when eating it - not just its taste or its aroma or its…

Indian cuisine is immense, amazingly varied, and defies most descriptions. Here, we cover the Indian recipes most Americans are comfortable (without pushing the boundaries too hard). Featuring Samosas, Tandoori chicken, Naan bread, Butter chicken, a couple different chutneys, and scented rice.

French food has a reputation for being hard, fussy, and delicate. NOTHING could be further from the truth. Classic French dishes are all about maximizing flavor and most of the “best” recipes are

I'll get back to this. Soon.

Thai Satay with Peanut Sauce The national dish of Indonesia and the ultimate street food: skewers of meat, marinated and grilled to perfection, served with a creamy peanut sauce. FOR THE SKEWERS:1 ½ pounds pork…

Bun Cha Ha Noi (Obama Noodles) Noodles and Salad8 ounces rice vermicelli1 head Boston lettuce (8 ounces, torn into bite-size pieces)1 English cucumber (peeled, quartered lengthwise, seeded, and sliced thin on bias)1 cup fresh cilantro…