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Among the many marvels of modern food science is the ability to make potato chips taste like all sorts of things that aren’t potato chips: pizza, pickles, even cheeseburgers. In the case of Pringles—the chips whose hyperbolic paraboloid shape allows them to be stacked—such an innovation has led to the concomitant marvel of “flavor stacking,” the ability to mix and match different flavors to create a veritable meal in the mouth.
Last year, parent company Kellogg decided that flavor stacking was a big enough deal that it warranted a 30-second