2026 Sauce Release • Marinades as a real step. Choose tikka, shawarma, bulgogi, jerk or saffron-citrus in the prep step; the marinade's own pairings join the plate and its recipe is built first. Saved plates carry over. • 45 new larder items, from the pantry the sauces call for (soy sauce, fish stock, veal stock, red wine, sake, brandy, black vinegar, red miso…) to the counter (bacon, dry-cured ham, Spanish chorizo, bottarga, smoked salmon, oyster, sea urchin, black truffle, mozzarella, fontina, nori, papad, panisse…). • 6 new sauces (dashi air, tomato water gel, squid broth gel, beet agar sheet, pecorino fonduta, fonduta di fontina) and 2 new techniques (gratin, besan batter fry). • 9 sauces now lead their own dishes: béchamel, sugo d'anatra, saffron brodo, the crustacean reduction, marqa, crema di Parmigiano, tomato consommé, kadhi, sambar. • Crema al limone and fregola added, from the salmon-on-pasta ruling. • Every hero is one record with its pairings: a guest's rule on beet or shrimp reaches it as a centrepiece and as a pick, the Library has one switch per item, and shopping merges an egg with the yolk a sauce takes. • Well over a hundred new pairings, each with its precedent stated. • Larger type on plate details, recipes, reviews and ingredient pages; an ingredient's pairings read full width.

Platelab 1.0.158 — The Five Forms Release The composer has been rebuilt around plate forms, and the pantry has more than doubled. Plates now know what kind of dish they are. A centre-led plate, a poured bowl, a dressed plate, a handed bite, a tossed starch — each composes on its own ladder of courses instead of one universal template, and the Lab walks the form you're on. Pasta is finally treated as what it is: an architecture with its shapes, not a protein with sides. A real sauce library. 109 sauces across 26 architectures — hollandaise, poivrade and mole negro to sambar, jerk marinade and leche de tigre, plus modernist builds like airs, espumas and fluid gels. Sauces carry their own pairings now, so a poured sauce brings its classic partners to the plate — trofie for pesto, tagliatelle for ragù. Browse them grouped by architecture in the Ingredients tab. A much bigger larder. 345 ingredients and 60 heroes — octopus, lobster, quail, foie gras, venison loin, veal shank, salt cod and more — every pairing justified by a classical precedent or a real flavor argument, never filler. Build around what you have. Anchor an ingredient and the Lab narrows to heroes that can actually carry it — including through a sauce that classically brings it along. Smarter shopping. The list is organized into honest shelves — cured meats, acids, wines & spirits, stocks & broths, sweeteners — and a kitchen-made component shops as the ingredients it's made from. See the plate's profile. Balance and taste radars on every record and every composed plate, with textures and traditions surfaced, and heat read on the balance wheel. Plus hundreds of new hand-drawn tiles, per-form plating photos with the right vessel for each dish, and a smoother, steadier Lab walk.