Comp Kitchen - Find what tastes great together using molecular food science

I built Compound Kitchen because I kept wondering why certain ingredient combos work and others don’t. Turns out food scientists have mapped thousands of volatile flavor compounds in foods — ingredients that share more compounds tend to taste better together. So I pulled data from FlavorDB, FooDB, 30K+ research papers, and 2.2 million recipes to build a tool that scores pairings using both molecular overlap and real-world recipe co-occurrence. The “novel pairings” mode is my favorite — it finds combos that are scientifically compatible but rarely used together. It’s free, no signup required. Would love to hear what surprising pairings you find!