Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
New research on consumer behavior shows that we tend to match some types of choices the people around us make, but not others.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.