Foodpairing® is a science-based approach to combining foods by matching ingredients that share similar aromatic molecules, which helps create more delicious flavor combinations.

Flavor is mostly experienced through smell (about 80%), so understanding the aroma compounds in foods explains why some pairings work—even surprising ones like strawberries with balsamic vinegar or chocolate with cauliflower.

The Art and Science of Foodpairing® provides a database of about 10,000 ingredient combinations, helping chefs and home cooks discover new pairings and create more balanced, interesting meals.