Arielle Johnson has worked with Noma, rated the world's top restaurant, at its Copenhagen fermentation lab and regularly collaborates with the world's top chefs and mixologists.


<div class="paywall-container">
<div class="textbox">
<h4 style="padding: 0 0 20px"> <a href="https://checkout.bostonherald.com/?&amp;g2i_or_o=Internet&amp;g2i_or_p=mg2pw20&amp;g2i_source=MD&amp;g2i_medium=sspw&amp;g2i_campaign=MG2PW20-sspw&amp;returnUrl=https3A2F2Fwww.bostonherald.com2F">Subscribe</a> to continue reading this article.</h4>
<h4> Already subscribed? <a href="/2024/08/05/qa-we-asked-flavor-scientist-arielle-johnson-what-makes-tomatoes-special-and-a-lot-more//login?&amp;returnUrl=https%3A%2F%2Fwww.bostonherald.com%2F2024%2F08%2F05%2Fqa-we-asked-flavor-scientist-arielle-johnson-what-makes-tomatoes-special-and-a-lot-more%2F">To login in, click here.</a></h4>
</div>
</div>


Originally Published: <time datetime="2024-08-05 15:08:15">August 5, 2024 at 3:08 p.m.</time>

Arielle Johnson has worked with Noma, rated the world’s top restaurant, at its Copenhagen fermentation lab and regularly collaborates with the world’s top chefs and mixologists.{ai:summary}<p>Arielle Johnson, a maestro in culinary alchemy, has brushed shoulders with the titans of taste at Noma's fermentation lab in Copenhagen. She spins her magic alongside the globe’s finest chefs and mixologists, turning the ordinary into the extraordinary.</p><p>Her work reflects a blend of artistry and science, pushing the boundaries of flavor in the high-stakes world of fine dining. #culture</p>

Q&A: We asked flavor scientist Arielle Johnson what makes tomatoes special (and a lot more!)

Subscribe to continue reading this article.

Already subscribed? To login in, click here.

Loading...