Flavour: More Than Just What Hits the Tongue

Let’s start with flavour. We’re talking sweet, salty, sour, bitter, and umami, the five basic tastes detected by the tongue. But flavour is also deeply tied to aroma, which we pick up through our noses. That’s why food tastes dull when you’ve got a blocked nose. Without those aromatic compounds, everything feels flat.

There’s also a whole other category of sensations, what’s known as trigeminal stimulation. Think of the burn from chilli, the numbing zap of Szechuan pepper (a key component of the ‘mala’ profile in Szechuan cuisine), or the cool rush of mint. These aren’t technically ‘flavours’, but they’re still part of how we experience food. They tingle, warm, or cool in ways that add depth and dimension.

So yes, flavour is complex. But it’s only one piece of the puzzle.

Texture: The Unsung Hero

Now onto texture, something we often overlook until it goes wrong. It’s the crunch of a good biscuit, the chew of hangar steak, the snap of fresh veggies, or the fluff of a perfectly baked cake.

Texture provides contrast and variety. A dish with nothing but soft elements can feel boring, no matter how tasty it is. Likewise, a salad without a bit of crunch or acidity can fall flat. That’s why chefs talk so much about balance — getting the right mix of crispy, gooey, chewy, smooth, or tender textures within a dish.

And here’s the kicker: texture actually changes how we perceive flavour. A crunchy coating can make a food seem saltier. A creamy mouthfeel can boost richness. Even temperature plays a role — think about how a warm biscuit versus a cold one hits differently, even though it’s technically the same food.

Taste Involves All the Senses

What we call taste is a whole-body event. Yes, tongue and nose are front and centre but your eyes, ears, and even your expectations shape the experience.

Visual cues matter. A glossy tart or vibrant curry looks more appealing and that primes your brain to expect something delicious. Sound plays a part too. The sizzle of hot oil, the snap of fresh bread, the fizz of a sparkling drink — all of these amplify your sense of freshness and satisfaction. If you fancy a fun tangent, read this diversion from Jill Dupliex “covering the increasing culinary significance of potato crisps.” TLDR — humans love crunchy, noisy snacks.

We also eat with context. A sausage roll might be average on a plate, but eaten from a paper bag on a cold day at the markets? That’s next-level comfort. Environment and emotion colour how we experience food.

Flavour + Texture = Magic

When flavour and texture work together, they do more than just fill you up; they create moments. That first crunchy bite into tempura, followed by the soft veg inside. The thick swirl of yoghurt against juicy berries. Or the way a roast pork’s crispy crackling offsets the tender meat.

It’s not about fancy cooking; it’s about knowing how texture complements flavour. Even simple meals can shine when there’s contrast. Toast with smashed avo? Better with a sprinkle of dukkah for crunch. Understanding this equation doesn’t just help you appreciate food more, it can make you a better cook and eater.