Chef Jason Hall of Max’s Wine Dive in Atlanta thinks about flavor the way an artist or designer might think of color: he’s always looking for combinations that work well together. “Flavor is much like color in that it works better when paired with a complementary. When we taste a single flavor, we tend to get fatigued. It becomes dull and lifeless. But when it's paired with another flavor, it has something to contrast with, it becomes more interesting,” said ...

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