Mouthfeel: how texture makes taste

You may disagree, but I would argue that few things have turned the public on to chemistry more in recent years than gastronomy. ‘Molecular gastronomy’ techniques and equipment used to be the preserve of Michelin-starred chefs. Now, they’re available to anyone who wants a go, with judges barely batting an eyelid when amateur cooks pull out the liquid nitrogen or attempt spherification on competitions like Masterchef. But there are still few educational resources that are readily available to the home cook. Mouthfeel, with its gorgeous photography and colourful diagrams, appears to be trying to change this.