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There’s a science to food pairing, and you can learn it here

Photo by: Popular Science

A little sweet, salty, and spicy can make for an ace taste-bud combination. (Dhaya Eddine Bentaleb/Unsplash/) This adapted excerpt is taken from The Art & Science of Foodpairing by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick. Published by Firefly Books Ltd. Food pairing makes it easy to discover new ingredient combinations based on their aromatic matches, but that is not all there is to...

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