Reddit mentions of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

I was going to copy over the listing from The Flavor Bible but it's too long.

but the highlighted ones are: almonds, basil, blackberries,, blueberries, capers, cheeses (goat, ricotta), chicken, coconut, greek cuisine, lamb, mint, nuts (esp. hazelnuts), orange (juice, zest), pistachois, poppy seeds, raspberries, rosemary, thyme, vanilla, veal.

The capitalised and bold are: fish, garlic, honey, shellfish, sugar (brown, white).

Meyer Lemons are: cream, grapefruit, honey, lemon, lime, orange, sugar, vanilla.

The Flavor Bible helps
https://www.amazon.com/dp/B001FA0P86/

I really enjoy Mark Bittman's How to Cook Everything. I also just checked out The Flavor Bible from the Library when I was home. I didn't get to spend as much time with it as I would have liked but it is definitely all about how flavors work and will be on my Christmas list.

The Flavor Bible

In addition to looking at flavor combos in recipes, I use this book to learn more about what flavors go well together. It's fantastic for things like "I have a squash I need to use, what should I do with it?"

Spices are a great way to up your cooking game, but they definitely take some learning. It's almost like learning how to read a language - there are different symbols that represent sounds, and there are grammatical rules for how you put them together.

I recommend tasting examples of spice combinations - go out to eat at places that do interesting spices, like Greek, Indian, Ethiopian, Korean, etc. Then read up online about what kinds of spices and herbs they use for their various dishes. This trains your palate and smell along with your knowledge. Indian cuisine is the hardmode for learning spices, but it's super sophisticated in how it's used. You can and do prepare spices in all sorts of ways for Indian cooking - toast whole, toast then grind, toast whole in oil, grind then bloom in oil, etc. And their different masalas are an excellent way to learn blending of spices. 660 Curries is a great encyclopedic resource for learning about spices and how they're used in Indian cooking.

Try getting a couple spice blends to try - such as Herbs de Provence (French) or a barbecue spice rub - use them in cooking and look at the ingredients. Make it almost like flash cards - you try or smell something, then look up what it is. That will help you become better at recognizing spices and herbs when you encounter them in the wild (in food) and also show you the patterns where they fit together. Generally, spices give more flavor when they're heated with oil, so make sure that your test preparations include that element somewhere to get the most out of the spices.

I assign my partner to create spice rubs for our steaks now, because it's a way for them to practice using their nose and knowledge to make a blend that not only tastes good, but that fits their idea of the flavor experience they are trying for.

Lastly, consider getting The Flavor Bible, which is a great resource for suggesting ways to pair ingredients with flavors, including spices and herbs. While you personally may not like every pairing, it's a good way to practice combining flavors that are generally seen as compatible.

http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86/ref=sr_1_1?s=books&ie=UTF8&qid=1417742697&sr=1-1&keywords=the+flavor+bible

The Flavor Bible. Learning why different flavors work or don't work well together is essential. And I have discovered some amazing flavor combinations thanks to this.

The Flavor Bible is a great resource and so is this chart from the [Four Hour Chef] (http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591)

trying adding more salt. sometimes stuff is just under seasoned. i'm no expert at all, but i do like to cook. here some cool books i have gotten that i have liked. i know they look expensive but they are awesome starter books.

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this book is used in culinary schools that have base recipes for stuff you can expand on.

https://www.amazon.com/Professional-Chef-Culinary-Institute-America-ebook/dp/B076DMFJR6/ref=pd_sim_351_3?_encoding=UTF8&pd_rd_i=B076DMFJR6&pd_rd_r=5f939938-cb0a-11e8-9abb-7d2cd28fbd32&pd_rd_w=NqA2i&pd_rd_wg=nSx0t&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=18bb0b78-4200-49b9-ac91-f141d61a1780&pf_rd_r=KE3361D1T1JE1EPGF841&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=KE3361D1T1JE1EPGF841

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and here is one to help do the expanding.

https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86/ref=sr_1_9?ie=UTF8&qid=1539010578&sr=8-9&keywords=cooking+books

There are two books I highly recommend you check out. One is called "The Flavor Bible" ( https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86/ref=sr_1_1?keywords=the+flavor+bible&qid=1565833128&s=gateway&sr=8-1 ) and the other is "Herbs and Spices -- The Cook's Reference" ( https://www.amazon.com/Herbs-Spices-Recipes-Marinades-Spice/dp/1465435980/ref=sr_1_3?keywords=herbs+and+spices%2C+the+cook%27s+reference&qid=1565833243&s=gateway&sr=8-3 )

They'll help you learn how all the senses and flavors work together to extract the maximum enjoyment of food.

Also, try recipes from other people! As you become proficient with cooking in general and learn more about flavor combinations, you'll be able to try a recipe and think of ways to improve it and make it your own. Try different and unusual cooking methods. Ignore convention (I made a coconut cream pie on a barbecue smoker recently. It was awesome!) Don't be afraid to mess up, just don't experiment when you're having people over. :)

The main thing is to get in the kitchen and keep the beginning sentence "I wonder how it would taste if I..." in your head.

Have fun!

The dextrose is just what I use as a primer for the yeast and the 1/4tsp is per the label instructions. I'm not sure how much if any flavor is imparted from it but this has been my method for every batch I've made so far and I haven't had a bad batch yet out of the five batches I've done.

Edit: As for the vanilla extract: it had a more prominent flavor at first but then I decided to go in a completely different direction with this one so I didn't add any more. I guess it's not necessary to add any then haha.

Edit 2: I love experimenting with flavor combinations! A good book for anyone into flavor profiles is The Flavor Bible. I actually had a watermelon basil salad at a potluck and it was really good. The idea to add chili powder came from the Flavor Bible.

Edit 3: lawlz hyperlinks

I do have a copy of The Flavor Bible. It's quite nice to not have to get up and hunt for it though by having a similar list on the computer.

http://www.amazon.com/gp/product/B001FA0P86?keywords=the%20flavor%20bible&qid=1449672514&ref_=sr_1_1&s=books&sr=1-1

It sounds like it was a webpage version of The Flavor Bible.

Keep up what you're doing - the more you cook the more you learn.

Have you ever looked into a resource like the Flavor Bible book? It might help you to build a better understanding of flavor profiles.

Sustainable Table.
Also really like Culinary Artistry, and The Flavor Bible.

I know this isn't a yogurt flavor, but The Flavor Bible is pretty amazing. You might find some cool combinations for preexisting flavors, & I think they have a section on yogurt.