The main research questions we're seeking to address can really be simplified down to one question "What tastes good?" This is by no means an unexplored area of research. However, we feel the breadth of the question being asked and the variability of the conclusions leads to a need for further investigation. One might argue that this is extremely biased and subjective research. By no means will I pretend it's not. Please note that all of my experiments are subject to conflicts of interest (ranging from our boycott of certain reagents and chemicals to our statistics where generally, n=1). It is also worthy of note that the authors pay to publish their own research and aren't very good at math. So, enjoy, but take what you read with a gain of salt and question everything.
Our main approach to this research is the "Trial and Error" method. Anyone who has tried this method knows that it has its risks, but can lead to great success. We rarely ascribe to the technique of so called "taking a shot in the dark." However, when you hit a road block or are missing key reagents, you sometimes have no other choice. Creativity is widely encouraged.
**Note: Recipes labeled "Gluten-Free" might call for ingredients (like soy sauce or certain liqueurs) that may only be gluten-free depending on the brand. Be sure to read labels diligently and contact companies when ingredients aren't properly labeled.