Name: Pork Stuffing
Ingredients: 1 lb onions; 4 tablespoons breadcrumbs; 2 oz butter or good fat; 1 teaspoon powdered sage; salt to taste; pepper to taste

Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Stuffing

Ingredients

Directions

Slice the onions and cover them with cold water.
Bring to a boil and cook for about 5 minutes, then strain and drain well.
Melt the butter or fat in a pan and fry the onions for about 15 minutes without browning.
Add the breadcrumbs, sage, and seasoning, then mix well.
Use as required.

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.

Sage + peppertop 3% of all pairs

Smell alikestrong

Cooked together5,388 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + sagetop 12% of all pairs

Smell alikemoderate

Cooked together3,628 recipes

Shared aroma: coumarin (sweet, hay).
Onion + buttertop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Butter + sagetop 17% of all pairs

Smell alikemoderate

Cooked together3,312 recipes

Shared aroma: 3-hexenal (apple, fruity).