Name: The Breadmaker S Cooking Lessons
Ingredients: one quart of lukewarm wate a little salt; three tablespoons tapioca; one quart of milk; one cup sugar t flavour; two tablespoons corn starch; half cup sugar; one pint rich milk; six tablespoons supat; six tablespoons ssuget; 1 pow salt; three eggs; 4 little salt; 1 when boiling add the c; four eggs; one-half squares 7 i; six bake about one qu of chocolate; 1 six tablespoons supat

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 6,955 recipes mention both. Both carry hexanal, which smells green, grassy. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Milk + corntop 10% of all pairs

Aroma overlapmoderate

Mentioned together6,955 recipes

Shared aroma: hexanal (green, grassy).
Sugar + chocolatetop 13% of all pairs

Aroma overlapmoderate

Mentioned together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Milk + chocolatetop 13% of all pairs

Aroma overlapmoderate

Mentioned together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Corn + chocolatetop 17% of all pairs

Aroma overlapmoderate

Mentioned together987 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Milk + eggtop 18% of all pairs

Aroma overlapmoderate

Mentioned together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca: Swells during soaking and thickens the milk as it cooks, giving the pudding its body.
Milk: Forms the liquid base that sets into a creamy custard as it bakes.
Sugar: Sweetens the pudding and helps give it a smooth, soft texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.