By Rory Macdonald — ICE Chef

Rory Macdonald is the former chef of New York City's Patisserie Chanson and its subterranean Dessert Bar. He's known for molecular gastronomy and tableside presentation, with experience working for the Hakkasan Group and Gordon Ramsey after launching his career in Europe. Read more about Chef Rory.

Olive and eucalyptus gelato at Dessert Bar in New York City.

The Science Behind Smell and Taste

How does smell affect or change what we actually taste and how can we use that to affect or surprise our guests? Firstly, we need to understand what is happening when we taste any flavor. The taste

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