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Food Inspiration Magazine

Decoding Deliciousness

29 June 2017    Editorial    magazine deliciousness longread

We find out what goes into making a delicious dish, and look at David Chang's unified theory of deliciousness

Making mouths water

The most important thing about food is that it tastes good. Easier said than done, of course, but celebrity chef and Momofuku founder David Chang believes he has cracked the code. He has formulated what he calls the Unified Theory of Deliciousness. He has figured out how to make mouths water and grown men cry. 

Stop and think

A delicious dish is a literal conversation stopper. The best way to demand that kind of attention is by hitting the perfect sweet spot of flavor. It’s a place where your dish is too salty and not salty enough at the same time.

Want to know what else deliciousness is all about? You can read the rest of the story in the latest edition of Food Inspiration magazine: Deliciousness

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