Ludwig Maurer

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.

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.

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

Hervé This

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...

 

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.

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.

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

The most advanced steam technique can be found in most professional kitchens. But now you can enjoy its results at home.

Discover how different methods and temperatures can affect the taste of your meals. 

Jozef Youssef

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. 

Christine Flynn

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.

Hervé This

Molecular Gastronomist

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.

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

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

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

Good food should reflect the things you love.

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

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.

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...