TASTEOLOGY

Tasteology is a documentary that uncovers taste from a new point of view. We've looked at the science and the experience, not just the flavours and ingredients. Through the episodes you can be inspired to Take Taste Further in the kitchen and beyond it.
TASTEOLOGY
Source episode
Chill episode
Heat episode
Experience episode
Bonus episode
About tasteology
Source episode
Source episode
Chill episode
Heat episode
Experience episode
Bonus episode
About tasteology

SOURCE: DISCOVER REAL TATSE

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.
Tasteology Video
quote
THERE IS SOMETHING SPECIAL ABOUT INGREDIENTS, THE RAW MATERIAL
Hisato NakahigashiForaging trendsetter & Restaurant Owner

THERE IS SOMETHING SPECIAL ABOUT INGREDIENTS, THE RAW MATERIAL


Hisato Nakahigashi
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.

 

ANSWERING YOUR BODY'S NEEDS
FINDING REAL FLAVOUR

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.
FINDING REAL FLAVOUR
FORAGING FOR FRESHNESS

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.

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.
FINDING YOUR SOURCE
quote
THERE IS SOMETHING SPECIAL ABOUT INGREDIENTS, THE RAW MATERIAL
Hisato NakahigashiForaging trendsetter & Restaurant Owner

THERE IS SOMETHING SPECIAL ABOUT INGREDIENTS, THE RAW MATERIAL


Hisato Nakahigashi
Foraging trendsetter & Restaurant Owner

ANSWERING YOUR BODY'S NEEDS

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.

 

FINDING REAL FLAVOUR

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.
FINDING REAL FLAVOUR

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 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.

FINDING YOUR SOURCE

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.
Tasteology Video
quote
YOU DON'T JUST LOSE FLAVOUR THROUGH STORAGE, YOU CAN ALSO WIN FLAVOUR
Ludwig Maurer Wagyu cow farmer and meat chef

YOU DON'T JUST LOSE FLAVOUR THROUGH STORAGE, YOU CAN ALSO WIN FLAVOUR


Ludwig Maurer
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.

 

A TASTE REVOLUTION
LESS WASTE, MORE TASTE

LESS WASTE, MORE TASTE

Our 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.

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.
BEAUTY IS IN THE EYE OF THE BEHOLDER
AEG chill smoothies

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.
TRANSFORM YOUR LEFTOVERS
 FRESHEN YOUR PERSPECTIVE

FRESHEN YOUR PERSPECTIVE

Visit our Taking Taste Further pages to learn everything you need to know about keeping food fresher for longer.
MEAT AND FISH

MEAT AND FISH

Store at the bottom of your fridge at a low temperature of 1 to 3°C
RIPE VEGETABLES & DRINKS

RIPE VEGETABLES & DRINKS

Store at the top of your fridge at approximately 4 to 5°C
CANNED PRODUCE & JARS

CANNED PRODUCE & JARS

Store in your fridge door where it's a warmer 5 to 7°C
quote
YOU DON'T JUST LOSE FLAVOUR THROUGH STORAGE, YOU CAN ALSO WIN FLAVOUR
Ludwig Maurer Wagyu cow farmer and meat chef

YOU DON'T JUST LOSE FLAVOUR THROUGH STORAGE, YOU CAN ALSO WIN FLAVOUR


Ludwig Maurer
Wagyu cow farmer and meat chef

A TASTE REVOLUTION

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.

 

LESS WASTE, MORE TASTE

LESS WASTE, MORE TASTE

Our 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.
BEAUTY IS IN THE EYE OF THE BEHOLDER

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.
AEG chill smoothies

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.
TRANSFORM YOUR LEFTOVERS
 FRESHEN YOUR PERSPECTIVE
MEAT AND FISH

MEAT AND FISH

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

FRESHEN YOUR PERSPECTIVE

Visit our Taking Taste Further pages to learn everything you need to know about keeping food fresher for longer.
RIPE VEGETABLES & DRINKS

RIPE VEGETABLES & DRINKS

Store at the top of your fridge at approximately 4 to 5°C
CANNED PRODUCE & JARS

CANNED PRODUCE & JARS

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

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.
Tasteology Video
quote
COOKING IS NOT A QUESTION OF TIME. IT'S A QUESTION OF TEMPERATURE
Hervé This Father of molecular gastronomy

COOKING IS NOT A QUESTION OF TIME. IT'S A QUESTION OF TEMPERATURE


Hervé This
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...

WHAT DOES COOKING MEAN?
RETURNING TO OUR ROOTS

RETURNING TO OUR ROOTS

TV chef Catalina Vélez thinks that everyone wants to get back to the roots – to eat real food. Steaming is an old trick that's ripe for a revival.

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.
THE LOW DOWN ON TEMPERATURE
Heat crispy

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 COOKING RECIPES

STEAM COOKING RECIPES

These recipes will produce impressive dishes that delight with new dimensions of flavour and texture.

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.
STEAM AT THE NEXT LEVEL
 APPLY SOME HEAT

APPLY SOME HEAT

Discover how different methods and temperatures can affect the taste of your meals.
quote
COOKING IS NOT A QUESTION OF TIME. IT'S A QUESTION OF TEMPERATURE
Hervé This Father of molecular gastronomy

COOKING IS NOT A QUESTION OF TIME. IT'S A QUESTION OF TEMPERATURE


Hervé This
Father of molecular gastronomy

WHAT DOES COOKING MEAN?

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...

RETURNING TO OUR ROOTS

RETURNING TO OUR ROOTS

TV chef Catalina Vélez thinks that everyone wants to get back to the roots – to eat real food. Steaming is an old trick that's ripe for a revival.
THE LOW DOWN ON 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.
Heat crispy

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 COOKING RECIPES

STEAM COOKING RECIPES

These recipes will produce impressive dishes that delight with new dimensions of flavour and texture.
STEAM AT THE NEXT LEVEL

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.
 APPLY SOME HEAT

APPLY SOME HEAT

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.
Tasteology Video
quote
OUR EYES GIVE US ALL THE INFORMATION WE NEED ABOUT A FOOD
Jozef Youssef Kitchen Theory Project

OUR EYES GIVE US ALL THE INFORMATION WE NEED ABOUT A FOOD


Jozef Youssef
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.
TASTE: A FIVE-SENSE EXPERIENCE

A VISUAL FEAST

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.
THINGS WILL TASTE BETTER IF THEY'RE PLATED BEAUTIFULLY... Christine Flynn aka Chef Jacques la Merde

THINGS WILL TASTE BETTER IF THEY'RE PLATED BEAUTIFULLY...


Christine Flynn
aka Chef Jacques la Merde

TASTE: A FIVE-SENSE EXPERIENCE
PERFECTING THE DETAILS

OUR EYES GIVE US ALL THE INFORMATION WE NEED ABOUT A FOOD

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.

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.
red foods

1. RED

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

2. GREEN

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

3. White

White foods evoke memories of salt and salty flavours, making us anticipate a savoury treat.
quote
OUR EYES GIVE US ALL THE INFORMATION WE NEED ABOUT A FOOD
Jozef Youssef Kitchen Theory Project

OUR EYES GIVE US ALL THE INFORMATION WE NEED ABOUT A FOOD


Jozef Youssef
Kitchen Theory Project

TASTE: A FIVE-SENSE EXPERIENCE

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.

A VISUAL FEAST

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: A FIVE-SENSE EXPERIENCE
THINGS WILL TASTE BETTER IF THEY'RE PLATED BEAUTIFULLY... Christine Flynn aka Chef Jacques la Merde

THINGS WILL TASTE BETTER IF THEY'RE PLATED BEAUTIFULLY...


Christine Flynn
aka Chef Jacques la Merde

PERFECTING THE DETAILS

OUR EYES GIVE US ALL THE INFORMATION WE NEED ABOUT A FOOD

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.

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.
red foods

1. RED

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

2. GREEN

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

3. White

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

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.
Tasteology Video
quote
COOKING IS FIRST LOVE, THEN ART, THEN TECHNIQUE. Hervé This Molecular Gastronomist

COOKING IS FIRST LOVE, THEN ART, THEN TECHNIQUE.


Hervé This
Molecular Gastronomist

ANSWERING YOUR BODY'S NEEDS

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.

ANSWERING YOUR BODY'S NEEDS
CAREFULLY BALANCED CONTRAST

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 RESULTS

quote
COOKING IS FIRST LOVE, THEN ART, THEN TECHNIQUE. Hervé This Molecular Gastronomist

COOKING IS FIRST LOVE, THEN ART, THEN TECHNIQUE.


Hervé This
Molecular Gastronomist

ANSWERING YOUR BODY'S NEEDS

ANSWERING YOUR BODY'S NEEDS

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.

CAREFULLY BALANCED CONTRAST

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 RESULTS

THE LEFTOVER CAESAR SALAD

Culinary Misfits put their stamp on the classic by it a waste-free, vegetarian twist.

THE HANG-DRIED CAESAR SALAD

Make your own classic by infusing a dish with the things you love.

THE TRUE FLAVOUR SALAD

Delicious, nourishing food doesn't need to be complicated.

THE PACIFIC PERCEPTION CAESAR SALAD

Good food should reflect the things you love.
THE PACIFIC PERCEPTION CAESAR SALAD
THE PERSONAL TOUCH

THE PERSONAL TOUCH

Our Perfecting the Classic exercise shows how intimate the act of preparing and eating a meal can be.

THE LEFTOVER CAESAR SALAD

Culinary Misfits put their stamp on the classic by it a waste-free, vegetarian twist.

THE HANG-DRIED CAESAR SALAD

Make your own classic by infusing a dish with the things you love.

THE TRUE FLAVOUR SALAD

Delicious, nourishing food doesn't need to be complicated.
THE PACIFIC PERCEPTION CAESAR SALAD

THE PACIFIC PERCEPTION CAESAR SALAD

Good food should reflect the things you love.
THE PERSONAL TOUCH

THE PERSONAL TOUCH

Our Perfecting the Classic exercise shows how intimate the act of preparing and eating a meal can be.
ABOUT TASTEOLOGY
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.
Tasteology-video
aeg-tasteology-luanch-what-is-tasteology

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.
aeg-tasteology-luanch-what-is-tasteology

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.

A NEW TAKE ON TASTE

Tasteology brings you to 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 flavor. Now, let us introduce all our other fascinating experts...

 
aeg-taste-chill-ludwig
aeg-taste-chill-ludwig

A NEW TAKE ON TASTE

Tasteology brings you to 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 flavor. Now, let us introduce all our other fascinating experts...

 
satchiko-and-hisato-nakahigashi

SATCHIKO & HISATO NAKAHIGASHI

Foraging trendsetters and chefs from Kyoto, Japan.
MARK-SCHATZKER

MARK SCHATZKER

Author of The Dorito Effect, a book covering artificial flavouring and America's health crisis.
TRISTRAM-STUART

TRISTRAM STUART

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

SCULINARY MISFITS

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

HERVÉ THIS

Paris-based, gastro-chemist, famous for teaching the world to boil an egg in a dishwasher.
CATALINA-VELEZ

CATALINA VÉLEZ

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

SCULINARY MISFITS

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

HERVÉ THIS

Paris-based, gastro-chemist, famous for teaching the world to boil an egg in a dishwasher.
CATALINA-VELEZ

CATALINA VÉLEZ

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

CHARLES SPENCE

Professor of experimental psychology at Oxford whose research focuses on the eating experience.
JOZEF-YOUSSEF

JOZEF YOUSSEF

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

JACQUES LA MERDE

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

CHARLES SPENCE

Professor of experimental psychology at Oxford whose research focuses on the eating experience.
JOZEF-YOUSSEF

JOZEF YOUSSEF

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

JACQUES LA MERDE

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

DISCOVER MORE WITH AEG

Discover the steam difference

Discover the steam difference

Protect all the nutrients and flavour of your ingredients and enjoy healthier, tastier food by cooking with steam.
aeg-teaser-profresh

Protect the taste of your food

Convenience, capacity and efficient performance. Keep your food fresher for longer with the latest technology from AEG.
aeg-teaser-ttf

Taking Taste Further

Achieve excellence in every step of the cooking process. Mastering great taste is all in the details.
Tasteology-video
ABOUT TASTEOLOGY
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.
aeg-tasteology-luanch-what-is-tasteology

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.
aeg-tasteology-luanch-what-is-tasteology

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.

A NEW TAKE ON TASTE

Tasteology brings you to 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 flavor. Now, let us introduce all our other fascinating experts...

 
aeg-taste-chill-ludwig
aeg-taste-chill-ludwig

A NEW TAKE ON TASTE

Tasteology brings you to 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 flavor. Now, let us introduce all our other fascinating experts...

 
satchiko-and-hisato-nakahigashi

SATCHIKO & HISATO NAKAHIGASHI

Foraging trendsetters and chefs from Kyoto, Japan.
MARK-SCHATZKER

MARK SCHATZKER

Author of The Dorito Effect, a book covering artificial flavouring and America's health crisis.
TRISTRAM-STUART

TRISTRAM STUART

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

SCULINARY MISFITS

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

HERVÉ THIS

Paris-based, gastro-chemist, famous for teaching the world to boil an egg in a dishwasher.
CATALINA-VELEZ

CATALINA VÉLEZ

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

SCULINARY MISFITS

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

HERVÉ THIS

Paris-based, gastro-chemist, famous for teaching the world to boil an egg in a dishwasher.
CATALINA-VELEZ

CATALINA VÉLEZ

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

CHARLES SPENCE

Professor of experimental psychology at Oxford whose research focuses on the eating experience.
JOZEF-YOUSSEF

JOZEF YOUSSEF

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

JACQUES LA MERDE

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

CHARLES SPENCE

Professor of experimental psychology at Oxford whose research focuses on the eating experience.
JOZEF-YOUSSEF

JOZEF YOUSSEF

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

JACQUES LA MERDE

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

DISCOVER MORE WITH AEG

Discover the steam difference

Discover the steam difference

Protect all the nutrients and flavour of your ingredients and enjoy healthier, tastier food by cooking with steam.
aeg-teaser-profresh

Protect the taste of your food

Convenience, capacity and efficient performance. Keep your food fresher for longer with the latest technology from AEG.
aeg-teaser-ttf

Taking Taste Further

Achieve excellence in every step of the cooking process. Mastering great taste is all in the details.
All the lastest from AEG
From tips to styling for the best lunch, to how you can take taste further with AEG, we want to ensure you have the right tools to create exceptional taste experiences.
TAKING TASTE FURTHER 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.
TASTEOLOGY TASTEOLOGY
Tasteology is a documentary that uncovers taste from a new point of view. We've looked at the science and the experience, not just the flavours and ingredients. Through the episodes you can be inspired to Take Taste Further in the kitchen and beyond it.
CARE LABEL PROJECT CARE LABEL PROJECT
We want to break today's care habits. Why? 90% of the clothes we own are thrown away long before they should be, and we still insist on using outdated care instructions from the 1950s. A change is needed.
compare channel adviser image