23 unexpected, but intriguing,flavor combinations

Olives and white chocolate

One of the hardest challenges for cooks is to go beyond cookbooks (no matter how great they are) and branch out into experimenting with creating individual recipes, maybe using unusual food combinations. And here is where true taste preferences can come in (peanut butter and pickles anyone?). But despite the obstacles, it remains a fascinating challenge.

In this context, we found an article at Buff Food, 23 Unexpected Flavor Combos That Taste Amazing, to be singularly fascinating. Their sources for these combos are renowned chefs (particularly those who like to play with chemical food compounds) and long-standing ethnic traditions. Just look at the first five: olives and white chocolate, strawberries and fava beans, salmon and licorice, oyster and kiwi, and chocolate and sage. 

So here’s a challenge – take a look, try them out (they include suggested uses), and let us know your results. Or contribute some of your own. We’ll start with a surprising combination that we found during a recent beer flight tasting in Boulder, Colorado (it’s a tough job, but somebody has to do it). Among 17 micro-brewed beers the one that really stood out was made with basil. Hops and basil – dynamite!

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One Comment

  • sir_ken_g  on  November 30, 2012

    A good reference for combinations is Culinary Artistry by Andrew Dornenburg and Karen Page.
    EYB has indexed it but get it as a reference not as a cookbook

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