Incoming Resources
- Delicious, the evolution of flavor and how it made us human, Rob Dunn and Monica Sanchez
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- How to taste, the curious cook's handbook to seasoning and balance, from umami to acid and beyond--with recipes, Becky Selengut
- The flavor thesaurus, pairings, recipes and ideas for the creative cook, Niki Segnit
- The flavor thesaurus, more flavors, plant-led pairings, recipes, and ideas for cooks, Niki Segnit
- Ottolenghi flavor, Yotam Ottolenghi, Ixta Belfrage, with Tara Wigley ; photography by Jonathan Lovekin
- Olives & oranges, recipes and flavor secrets from Italy, Spain, Cyprus, and beyond, Sara Jenkins & Mindy Fox ; photographs by Alan Richardson
- The six-ingredient solution, how to coax more flavor from fewer ingredients, by the editors at America's Test Kitchen ; photography by Daniel J. van Ackere ; additional photography by Carl Tremblay
- Texture over taste, Joshua Weissman
- The art of flavor, practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel
- The Noma guide to fermentation, foundations of flavor, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler