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