University College London

Kitchen innovation, culinary science, and sensory perception take center stage at University College London’s Institute of Making. The panel evaluates potential kitchen inventions, ranging from a dual-function lemon zester-juicer to a rehydration pizza oven, while offering professional techniques for achieving light, airy sponges through precise whisking, oil integration, and flour selection. The discussion shifts to the science of sound, distinguishing between "crispy" and "crunchy" textures and conducting a decibel-based experiment on common foods to address food-related misophonia. Further exploration into fermentation highlights its role in flavor preservation, with practical applications ranging from kimchi-infused dishes to sauerkraut-based meals. Finally, the panel demystifies kitchen essentials, concluding that a minimal set of three to four high-quality knives suffices for most professional and home cooking tasks, despite the surplus of tools often found in culinary environments.