Arielle Johnson is a flavor scientist. She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook. You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With this book, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Included are more than 75 recipes so you can hit the ground running with your new science-of-flavor knowledge.