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The weirdest food pairings that work according to science

From chocolate and strawberries to bacon and eggs, how well do we really understand the complex chemistry of food pairing, asks Sam Wong

By Sam Wong

4 November 2020

New Scientist Default Image

Stockfood/Aksakova, Valeria

What you need

Langoustines

A yellow bell pepper

Mayonnaise

Lemon juice

Vanilla essence

Freshly ground coffee beans

WHY do some flavours go so well together? According to one school of thought, ingredients that pair well have key aroma molecules in common. Strawberries, for example, share aromatic compounds with chocolate, basil and balsamic vinegar – which may explain why they complement each other.

The idea has been embraced by chefs such as Heston Blumenthal, inspiring surprising combinations like white chocolate and caviar. On Foodpairing, a website created by chef Peter Coucquyt and Belgian food scientists Bernard Lahousse and Johan Langenbick, the…

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