This fermented hot sauce develops layers of heat, acid, and natural umami through slow chili fermentation. Each variation — from smoky to fruity — reveals how salt, sugar, and time reshape flavor chemistry.

This chimichurri experiment studies how acid and oil ratios drive flavor, cling, and color in herb sauces. The spinach-kale version adds body and chlorophyll brightness, engineered for steak, seafood, or vegetables.

A flexible no-pectin jam system thickened with chia or starch—works with any fruit plus savory and spicy variants. Learn rustic vs. glossy textures, smart sweetener swaps, and fast, reliable set times.

This Sriracha experiment explores two paths—fermented and quick-cooked—to balance chili heat with garlic sweetness and tangy acidity. The result is a bold, glossy sauce that’s alive with flavor and heat chemistry.

This creamy jalapeño sauce captures taco-truck nostalgia through vegetable emulsification instead of dairy. The result is a silky, spicy-bright emulsion that clings to tacos, seafood, and grilled vegetables.

This caramel lab transforms oil and natural sugars into glossy, creamy sauce without refined sugar. The olive oil emulsion and date fiber builds both deliver rich, balanced sweetness with modern texture chemistry.

This chocolate syrup experiment balances suspension, sweetness, and shine for the perfect drizzle. With only cocoa, sugar, and water, it captures the flavor and texture of classic bottled syrup in a clean, customizable format.

This BBQ Sauce Matrix decodes the chemistry of sweet, sour, and smoky balance. Whether you go classic, mustard-based, or fruit-forward, reduction transforms ingredients into a thick, glossy sauce with engineered flavor harmony.