fˈoʊmz ˈæd flˈeɪvɚ wɪðˌaʊt sɪɡnˈɪfɪkənt sˈʌbstəns, ænd ðˈʌs ɐlˈaʊ kˈʊks tʊ ˈɪntᵻɡɹˌeɪt nˈuː flˈeɪvɚz wɪðˌaʊt tʃˈeɪndʒɪŋ ðə fˈɪzɪkəl kˌɑːmpəzˈɪʃən əvə dˈɪʃ.
Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish.