Culinary Vegetable Institute uses high-tech mass spectrometry to calculate great flavor combinations

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.