Have you ever wondered if there is a science behind why we put certain flavours together? Why do we consider some culinary concoctions pleasing while others should never have been mixed? Don’t worry, you aren’t the first to wonder. Back in 1992, chefs Heston Blumenthal and François Benzi came up with the Food Pairing Hypothesis. The hypothesis states that ingredients will work well together in a dish if they share similar flavours, which begins to explain why seemingly bizarre mixes like white chocolate and caviar are actually respected and enjoyed.