Foraging trendsetter & Restaurant Owner
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.
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.
Foraging trendsetter & Restaurant Owner
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.
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.
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 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.
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.
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.
Wagyu cow farmer and meat chef
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.
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.Discover our Cooling range
Even for fruit and vegetables. Culinary Misfits, run by Lea Brumsack and Tanja Krakowski, turn so-called "ugly produce" into an art form.
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.
Store at the bottom of your fridge at a low temperature of 1 to 3°C
Store at the top of your fridge at approximately 4 to 5°C
Store in your fridge door where it's a warmer 5 to 7°C
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.
Father of molecular gastronomy
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...
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.
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.
Kitchen Theory Project
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.
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.Discover steam ovens
aka Chef Jacques la Merde
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.
Place the perfect experience within your grasp by visiting our Taking Taste Further pages. Discover ideas and suggestions, and download our smartphone app.Explore Taking Taste Further
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.
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.
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.
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.
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 is a new documentary uncovering the four steps of how to achieve cooking results that are multisensory, sustainable, nutritional and tasteful all at once.Explore Taking Taste Further
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 & 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.
Paris-based, gastro-chemist, famous for teaching the world to boil an egg in a dishwasher.
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.