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.

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 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.