Bending the Rules: Balaboosta Chef Einat Admony Cuts the Bitterness With Sweet and Salty


This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.

There are five known tastes — sweet, sour, salty, bitter, and umami — but each one presents a world of possibilities, especially when you bend the rules. Inspired by our partnership with MOFAD Lab and Infiniti USA, we're checking in with five innovative chefs to see how they take each of these tastes to the next level.

"Bitter flavor is really hard to digest as it is," says Einat Admony, chef and owner at New York’s Balaboosta, Bar Bolonat, and the Taïm. But lemons and olive oil, both bitter, are key ingredients in her Middle Eastern cooking. "You have to incorporate it with sweet and salty, and have some balance, so the dish comes together and will be delicious," she says. In this video, watch Admony prepare her preserved lemon and olive oil shrimp.

More from MOFAD Lab


About the Exhibition

You know the delicious flavors of your favorite foods? It turns out they can be simulated without any foods at all, using ingenious science and technology developed by the flavor industry. Like it...


Modern Alchemy: Reverse Engineering Flavor

Watch how flavor companies use technology to replicate and reverse engineer naturally occurring flavors


The Journey of Vanilla: From Plant to Extract

How vanilla became the most ubiquitous flavor in the world


Flavor Mechanics: Understanding Olfaction

How does smell work and how does it contribute to flavor?