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comments This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! As someone who develops and tests recipes for a living, it s literally my job to describe how and why certain flavor pairings work. Usually, that s a relatively attainable task, but sometimes, when faced with this particular why? I can t think of a better answer than: Just, because! Think about pork and brown sugar. And seafood and butter. And beer and sausage. And of course, chicken and vinegar. They just . . . work. These combinations have been around for a long time, in countless cuisines, yet are also constantly revived in new recipes. ....