Name: Broad Beans
Ingredients: broad beans; milk; chopped parsley; cream

Why it works: Beans and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,376 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Broad Beans

Ingredients

broad beans
milk
chopped parsley
cream

Directions

Boil broad beans in milk.
Add chopped parsley to the beans.
Serve the beans in the sauce with cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Beans + parsleytop 8% of all pairs

Smell alikestrong

Cooked together1,376 recipes

Shared aroma: linalool (floral, citrus).
Beans + milktop 17% of all pairs

Smell alikemoderate

Cooked together1,266 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Beans + creamtop 24% of all pairs

Smell alikemoderate

Cooked together1,341 recipes

Shared aroma: 2-heptanol (bitter, floral).
Milk + parsleytop 26% of all pairs

Smell alikemoderate

Cooked together7,011 recipes

Shared aroma: 2,4-decadienal (seaweed).