Chef Jason Hall of Max’s Wine Dive in Atlanta thinks about flavor the way an artist or designer might think of color: he’s always looking for combinations that work well together.
“Flavor is much like color in that it works better when paired with a complementary. When we taste a single flavor, we tend to get fatigued. It becomes dull and lifeless. But when it's paired with another flavor, it has something to contrast with, it becomes more interesting,” s