Peanut butter and chocolate are a match made in food heaven, but have you ever mixed horseradish with blueberry jam and served it with pork chops? Trust us, you should! Or rather, trust James Briscione, two-time Chopped winner, Food Network star, and director of culinary research at New York’s Institute of Culinary Education (ICE). Together with his wife, Brooke Parkhurst, he’s written a book dedicated to unlikely but delicious pairings. The Flavor Matrix, released in March and based on research compiled by Dutch chemist Ben Nijssen, uses 58 flavor wheels to illustrate foods whose shared chemical compounds naturally complement each other. We learned a ton from it and may never make tomato sauce without a sprinkle of black tea again. In our tests, a generous pinch of Irish breakfast rounded out the sharp, acidic edges of store-bought marinara. Who knew?