Affecting Flavors

The nature of the cooking process is change—transforming raw ingredients in ways that maximize not only flavor but enjoyment. There are two primary ways to do this: through the application of optimal cooking techniques, and through a harmonious combination of flavors. While it can be pleasurable to eat a perfect raw carrot, for example, in the middle of winter it can be even more satisfying to eat that same carrot hot, perhaps puréed or as a soup. And those who enjoy the flavor of carrots may find it even more appealing after the addition of a pat of butter, or a squeeze of lemon or orange.