Enough already with the chefs tinkering in the kitchen to come up with the latest food combinations—bring on the chemists! It may not sound quite as appetizing, but there is some evidence that chemistry is predicting the future of food pairings. It makes sense, in a way, to look at the organic compounds found in different foods and figure out which will blend best to come up with the next menu item that I can't pronounce. But, as the article points out, even when the chemists get a hit, it still takes a fair amount of chefly tinkering to get the taste just right.
Mmm, almond sponge cake with poached banana, chocolate, and Heinz tomato ketchup ice cream anyone?