I consider myself a food combo connoisseur because I have been the odd friend in the group who always insists on bringing unexpected snacks and threats to every function for years. I pride myself on having an expansive palette and not too picky taste buds.
That being said.
Nothing will ever make me like beetroot.
I'm sorry. I even outgrew my disgust for carrots from when I was a toddler when I turned 18, moved to NYC by myself, and knew my eyesight would thank me if only I grew a pair and got that vitamin A.
But I guess there are some things we can never force ourselves to like.
Going back to my point... I like trying bits and bops from anything and anywhere, and for a while back, I developed a strong affection, particularly towards finding well-balanced bites in all my foods. A few years back, I began crafting tasting boards with different cheeses, jams, chutneys, honey, fruits and veggies, pickled condiments, and more. The idea was to find which elements worked with each other and which ones didn't. Naturally, one would lean towards pairing salty ingredients with sweets and explore certain opposites that feel more natural to mix. Think dips like hummus with carrots, nuts dipped in tzatziki, fig jam on aged goat cheese, or baby cucumbers dipped in caramelized onion chutney. This feels universal, and by taking away individual preferences, they work.
But what happens when you take these pairings further and challenge what we know as regular food combinations? Think mustard and watermelon, bacon and Oreos, pickled cucumbers, and sweet chili jam... does it start sounding unappetizing? Just wait...
Recently, I came across a video by an influencer, Elliot, in which he tested his followers' weird combos. I wanted to share some thoughts since I tested myself based on my self-gathered knowledge as I watched the video. Without actually preparing anything, I think there's some logic behind what pairings do and don't work.
The magic of food combination is an entire science, and it begins with taste (sweet, sour, salty, bitter, and umami and aroma (smell). Then, we introduce the magic of harmony, where characteristics in ingredients complement each other and bring out the best of each component. The most essential compounds that guarantee a good pairing are:
Aromatic Compounds give food its aroma. Whenever we encounter foods with similar aromatics, they pair well together. For example, blue cheese and berries contain fatty acids and esters (chemical compounds found in food). Blue cheese's creamy texture and rich mouthfeel are due to its fatty acids; the same applies to all cheese since those acids give it a tangy, buttery, or creamy taste. These can be nicely contrasted with the solid texture and sharpness of fruits such as green apples, pears, and citruses.
Flavor Compounds determine whether foods work synergistically together. For example, the sweetness of watermelon pairs well with mustard's tanginess and slight spiciness because the contrasting flavors balance and enhance each other.
Now that we've established some of the deeper reasons pairings work, we can get to the more fun part: food combining principles.
Complementary flavors are those that mirror or enhance each other. For example, cheese and fruit chutneys balance salty and sweet flavors. Chutneys, often made with fruits and vinegar, balance the richness of cheese, particularly creamy cheeses like brie or goat cheese. The sweetness of the chutney complements the tanginess of the cheese, while the acidity from the vinegar helps cut through the fatty texture of the cheese.
Contrasting flavors create interest by balancing extreme tastes. This is why watermelon (sweet, juicy) works with mustard (spicy, tangy). The sharpness of mustard contrasts with the mild sweetness of watermelon, making both flavors stand out. However, this balance doesn’t work with banana and mustard because bananas have a distinct creamy sweetness that doesn't contrast well with mustard’s acidity and sharpness, creating a clashing rather than a harmonious effect.
Understanding these principles helps predict which weird snacks the world of, mostly TikTok, will work or not. One of the combos Elliot tried was a ripe banana covered in Kraft's American cheese. Yes, the plastic-wrapped individual sheets that don't resemble anything close to actual cheese still exist for some reason. I digress. Immediately, we know it won't work at all. Why? Both ingredients become mushy when eaten, ruining any possibility of pleasing mouthfeel. The banana’s smoothness might clash with the cheese’s fattiness and firmness. Both are relatively smooth in terms of flavor. Bananas contain isoamyl acetate (a fruity ester), typical of fruits with intense, sweet aromas. Processed cheese, on the other hand, may contain additives, preservatives, and flavoring compounds like diacetyl (buttery flavor), lactic acid, and sodium citrate, which have a much more artificial, savory, and creamy profile. These chemicals don’t blend well with the fruity esters found in bananas. They'll blend in your mouth without any particular note sticking out, making it an unpleasant baby food mess on your palette.
Does it make sense now?
A popular pairing is pickled cucumbers and peanut butter, and I'll tell you why it makes sense:
Pickles and peanut butter work because the contrast in flavors and textures—rich and creamy peanut butter versus tangy, crunchy pickles—creates a dynamic, satisfying eating experience. The salty and acidic balance, the complementary textures, and the unexpected harmony of flavors make this pairing enjoyable. It's a good example of how contrast (taste and texture) can be more interesting and pleasant than simple harmony and how surprising pairings can often yield delightful results.
Food pairing is a dynamic interplay between chemistry, biology, and sensory experience. While there’s no universal rulebook for what works and what doesn’t, understanding the science behind flavors, acidity, fat, and aromatic compounds can offer valuable insights into why certain combinations “click” while others don’t.
The more we understand the chemical properties and sensory experiences behind food pairings, the better we can appreciate and experiment with different flavors. Hopefully, this invited you to participate and celebrate how science and creativity allow us to enjoy the magic of food pairings.
References:
Page, Karen, and Andrew Dornenburg. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs. Little, Brown and Company, 2008.
Quote: "When you understand why certain foods taste good together, you can easily predict what will work. Flavor combinations are based on the science of compounds and complementary taste sensations" (Page & Dornenburg, 2008).
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
Quote: "The molecular interactions between different food compounds—such as the balance of acidity, sweetness, and fat—form the basis for what makes some flavors harmonize and others clash" (McGee, 2004).
Briscione, James, Brooke Parkhurst, and Rachel Wharton. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Hachette, 2018.
Quote: "By understanding the chemistry of flavor compounds, we can predict which foods will complement one another, such as pairing foods with similar aromatic compounds or fatty acids" (Briscione, Parkhurst, & Wharton, 2018).
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