The food you get at a restaurant tastes different than homemade by design, because why would you pay restaurant prices for food you can make at home? This difference in flavor often come from the chef adding way more salt, fat or spices than you would ever add at home, but sometimes restaurant flavor is the result of a simple cooking trick like pressing a dimple into your burger before cooking it.
At companies like PepsiCo and Kellogg, white-coated lab technicians join with white-jacketed chefs to give consumers the taste they want with less salt, fat and sugar.
Acclaimed chef Thomas Keller shares how to use salt to intensify flavor by using wet and dry brining techniques, and also how to get that beautiful, crisp brown crust on a piece of fish or meat. More »
"Chefs and cooks tell me that I should be seasoning my food in stages as I go, but what's the difference between doing that and just adding salt at the table with a salt shaker?" We test it and find out.
It's all about flavor perception. The vast majority of people will never have the chance to taste Heston Blumenthal's food. The acclaimed chef has several successful UK restaurants, including three-Michelin starred the Fat Duck, whi...