Low notes strike the palate at the back of the mouth. These are the warm, homey, rooted, and heavy flavors—cinnamon, beans, smoky spices, mushrooms, nutmeg, and the seared red meats that make you totally salivate at the slightest whiff or sound of the sizzle. They create the foundation for other flavors to come. The Middle notes strike the palate at the middle of the mouth. They are blander and more neutral, serving as padding between food items and offering a quieter dimension to flavors. They don’t linger the way Low notes or High notes do. Fish and chicken, raw vegetables, tofu, and unseasoned grains fit into this category. Finally, the High notes come in and strike the palate at the top of the mouth. These are ebullient flavors: hot peppers, fresh herbs, and citrusy fruits. They explode in the mouth with pizzazz. The more I’ve come to understand the complexities of taste and smell thoughout the course of my career as a chef, the better I’ve been able to layer the flavor profiles of my dishes. Photo Credit: Michael Muser