Flavor’s a wild mix of science and art – the molecules are measurable, but how we feel them is a mood. I do a lot of blind taste tests with the same puree, varying a single ingredient, then use a scorecard to see if the numbers shift. When the stats line up with my nose, that’s the objective side. But when a baby reacts differently even after the same recipe, that’s the subjective magic. So I keep my lab in the kitchen and my palate open – both sides win the day.