I think you have two aspects for the first cut: flavoring and cooking—maybe add visual presentation (which also is affected by cooking). Flavoring seem to be what a number here are talking about—salt, acid/spiciness, sweetness, bitterness/sharpness. For that I think just study the tongue and taste buds. Cooking is all about controlling the application of heat.
For the visual it will be balancing color and numbers (odd numbers seem to be more appealing than even numbers it seems), and a bit about shapes/patterns.
I think you have two aspects for the first cut: flavoring and cooking—maybe add visual presentation (which also is affected by cooking). Flavoring seem to be what a number here are talking about—salt, acid/spiciness, sweetness, bitterness/sharpness. For that I think just study the tongue and taste buds. Cooking is all about controlling the application of heat.
For the visual it will be balancing color and numbers (odd numbers seem to be more appealing than even numbers it seems), and a bit about shapes/patterns.