What goes with what, and above all why.
The reference guide for anyone who cooks. 295 ingredients, more than 5,000 pairings, and the reason behind every one of them.
Free, for iPhone and iPad
Tomato + & Strawberry
Both share fruity esters and a similar sweet-sour balance; strawberry makes tomato noticeably fruitier, especially raw with a splash of good vinegar.
That it works is nice. Why it works is what you cook with.
Every pairing sits in one of three layers and comes with its own explanation, so you can carry the idea over to your next dish. Take beetroot.
Beetroot
BietBrings earthy sweetness and deep colour
Goat cheeseThe salty, sour and creamy character of goat cheese is exactly what sweet-earthy beetroot lacks.
HorseradishThe pungent mustard oil of horseradish bites against the sweetness and makes beetroot less heavy; a classic in Eastern Europe.
OrangeOrange shares the sweetness but brings acidity and bitterness (zest), so the beetroot seems fresher.
MackerelThe fatty, smoky quality of smoked mackerel is kept in balance by the sweet beetroot and a splash of acidity; Scandinavian in character.
TruffleBeetroot contains earthy geosmin that matches the soil notes of black truffle; cook the beetroot in a salt crust or reduce the juice to a jus and finish it with a little butter.
PistachioRoasted pistachio adds crispness and a roasted, nutty aroma to the soft, sweet beetroot; a classic, natural partner.
Dark chocolateBoth have earthy, slightly bitter tones; beetroot makes chocolate cake moist and deepens the colour without standing out itself.
OysterThe salty oyster gets an unexpected base from sweet, earthy beetroot; a fine pickled beetroot or vinegar holds on to the clean iodine flavour, as in a mignonette with red wine vinegar.
ShrimpThe earthy sweetness of beetroot contrasts with the salty sweetness of shrimp, with a strong colour contrast; unexpected but fitting in risotto or with an acidic dill garnish.
Flavour trio beetroot + goat cheese + walnut
Everything you want to know at the stove.
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The app opens with what is at its best right now. Looking for something else? Surprise me picks an ingredient for you.
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Every ingredient
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Combine
Pick two or three ingredients. See whether they go together and which products suit them all: the bridge to a new dish.
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Season
Month by month, what is at its best in north-west Europe and what you can still just get.
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At its best in November.
Four products of the month, each with a flavour trio to start from. The app has the whole year.
Pomegranatewith aubergine and yoghurt
Brussels sproutswith hazelnut and brown butter
Black salsifywith brown butter and hazelnut
Zanderwith butter and white wine
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Tasting Spoon started as a personal Excel file with 87 ingredients and five pairings each. The file kept growing, and this is what came of it.
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