Not a dinner list. A short table of dishes documented all the way down: exact metric amounts, steps in order, and the compounds that make each one taste the way it does.
The heart of the table is Levantine and Palestinian: sayadiya the Gazan way, mansaf without jameed, molokhiya, and harak osbao. The rest follows curiosity, from a Roman carbonara to a Japanese curry built on its own spice blend.
Each dish names its chemistry in the open: the pyrazines in a browned onion, the glutamates that make a broth taste like more, the allicin in crushed garlic. Real molecules, never invented.
Ten wild citrus species exist. Almost nothing you buy is one of them. A map of what crossed with what, with the botanical names, the parentage, and what each hybrid ended up tasting and smelling like.
The reason a pinch of salt improves almost everything is not that it adds saltiness. It removes bitterness, it does so asymmetrically, and the tongue turns out to have two separate ways of tasting salt that disagree with each other.
Every sour thing in the kitchen leads with one particular acid, and the fruit it is named after is usually not where it comes from any more. A look at citric, tartaric, malic and acetic, what each does to flavour, and why vinegar has no legal definition at all.