In this post-fusion era, chefs happily combine the flavors and techniques of cuisines from across the globe. That can be a tricky process: Understanding, for example, which American staples go best with Thai green curry has required a fair amount of trial and error. But the Culinary Vegetable Institute, the research arm of fine produce suppler The Chef’s Garden is trying to change that.
Culinary Vegetable Institute
Culinary Vegetable Institute uses high-tech mass spectrometry to calculate great flavor combinations
Research arm of The Chef’s Garden has a technology-driven ingredient database