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Chef Jason creates a plate with its own side, such as vegetables or garnish. He calls it "flavor profiling." "You're not eating one item at a time, you're eating everything together," he said. "The flavors flow together, and you have a flavor explosion in your mouth." Shown above is a soy-glazed flank steak. It's served with Asian noodles with pea pods and carrots poured with teriyaki glaze.