Tasteology

The way ingredients are sourced affects the way we nourish our bodies. Author Mark Schatzer believes our body naturally devolops an appetite for the foods and nutrients it needs to be healthy, but that artificial flavourings are getting in the way. This can be reversed by focusing on high-quality ingredients and being mindful as your appetite guides you to consume according to your body's needs.

Foraging trendsetters Satchiko and Hisato Nakahigashi have a two Michelin starred restaurant in the outskirts of Kyoto. They gather their ingredients from sites within 10km of their home. Foraging allows them to bring a fresh, local taste to each dish and adds a uniquely emotional dimension to the eating experience. 

Before you can source the right ingredients, you need to identify the foods that will make the most difference. Visit our Taking Taste Further pages to learn more about how food quality affects nutrition, and download delicious recipes via our app. 

We throw away over 1/3 of the food we produce because they don't meet a cosmetic standard. But a revolution is simmering away, approaching the boil. Feedback, set up by Tristram Stuart, use this perfectly good produce at events to raise awareness. And we can do our bit at home. If we store the right food in the right places at the right temperatures, we'll waste less and enjoy tastier food too. 

Even for fruit and vegetables. Culinary Misfits, run by Lea Brumsack and Tanja Krakowski, turn so-called "ugly produce" into an art form. They offer a wide range of smoothies, which is a great way to use up leftover produce at home. Because as they say, "you can put everything in a smoothie, even if it's soft or over ripe. No one can see."

Using the right chilling techniques helps preserve food's natural flavours. Visit our Taking Taste Further pages to learn everything you need to know about keeping food fresher for longer. 

Is it simply applying heat to a food product? A way of making certain food safe to eat? Or a way to create flavour and make food more appealing? This is just part of what Hervé This, the father of molecular gastronomy, has dedicated his life to finding out. We spoke to him to find out what his experiments have told him. And in the process even discovered the secret to cooking the perfect egg...

If you put 1kg of meat into an oven and cook it the conventional way, you're left with approximately 700g. But if you cook it at a lower, gentler temperature you get much closer to what you put in. More than that, you seal all the important liquids inside of the food you're cooking. So you get food that's more flavoursome and succulent. 

Perfect your approach to heat by visiting our Taking Taste Further pages for advice on the best cooking techniques. Discover how different methods and temperatures can affect the taste of your meals. 

Our visual senses provide up to 28% of our taste experience. This is a theory Instagram chef Jacques la Merde takes to the extreme. Serving up exquisite tasting plates - in fact made from gas station ingredients - to her thousands of followers, she demonstrates how visual techniques affect our perception of food. 

Creating the perfect taste is all in the details. Well-cared for plates and dishes are essential to the visual effect of our food. According to the Kitchen Theory team you can see a 10% change in sweetness perception depending on the shape and colour of the plate you use. Keeping your plates and glasses in top condition is essential to creating this visual appeal. 

Place the perfect experience within your grasp by visiting our Taking Taste Further pages. Discover ideas and suggestions, and download our smartphone app. 

What happens when you switch chicken for dry-aged wagyu beef? Or for no meat at all? How do locally-sourced ingredients affect taste? Especially when local may mean a farm on the outskirts of Berlin or the Pacific ocean... These are just some of the questions this bonus episode encounters.

Hervé This believes the secret to the caesar salad is its perfect combination of contrasting textures and flavours. Crunchy croutons complement the creamy anchovy dressing, while parmesan cheese adds sharp flavour to grilled chicken and juicy lettuce leaves. The result is an explosion of taste with every mouthful. 

Culinary Misfits put their stamp on the classic by it a waste-free, vegetarian twist. Their version combines locally sourced ingredients such as beetroot and salad leaves with a tahini dressing, carrot greens and croutons made from leftover bread. 

Make your own classic by infusing a dish with the things you love. By swapping chicken and bread for Wagyu beef and a vinegary caper dressing, Ludwig Maurer shows us how to make a familiar dish truly personal. 

Delicious, nourishing food doesn't need to be complicated. Author Mark Schatzker chooses succulent chicken pieces and freshly gathered salad leaves for his salad. Carefully chosen, good quality ingredients that require minimal seasoning to deliver the perfect taste.

Good food should reflect the things you love. Chef Catalina Vélez takes inspiration from her home country of Colombia. Letting the ingredients speak for themselves, she infuses her salad with indigenous flavours of smoked shark, cumin, cornbread and sofrito.

Our Perfecting the Classic exercise shows how intimate the act of preparing and eating a meal can be. It's also an opportunity to explore your own personal interpretation of a familiar recipe. Release your creativity and you can deliver a truly unique taste experience. But don't let your journey to mastering great taste end here...

Tasteology is a new documentary uncovering the four steps of how to achieve cooking results that are multisensory, sustainable, nutritional and tasteful all at once. We're looking far beyond the traditional cooking programmes through our episodes: Source, Chill, Heat and Experience. So you can be inspired to Take Taste Further in the kitchen and beyond it.

Tasteology brings you taste from a completely new angle. From psychology to Instagram, we've collected insights from experts across the entire food spectrum. Like Ludwig Maurer, a Wagyu cow breeder. An expert in everything relating to meat, he explains how to preserve its freshness and boost flavour. Now, let us introduce all our other fascinating experts...