There’s a new form of chocolate out there that wants to replace candy as we know it. The reason it’s not going to is the same reason all substitute foods keep failing to deliver on their promises: Accurately replicating food is almost impossible.
Winemaking is always an exercise in uncertainty. You don’t really know just what the wine will taste like until the very end of the process, which is sometimes decades long. A new technique, however, could help predict what wine will taste like before it’s even made.
Scientists assumed there is just a single type of taste receptor on the tongue responsible for our perception of sweetness. Now researchers from Monell Chemical Senses Center have found that those cells also contain gut enzymes, which contribute to sweet tastes. They describe their findings in a new paper published…
Recently, it seems like food dye is making a comeback in a big way, and not just one dye—all of them. Rainbow colored bagels, grilled cheeses, pizzas, and even lattes have circulated the internet as the latest food trend. Is it just harmless novelty, or is there more to these culinary monstrosities?
Is that friend who always very politely turns down your offers for cream or sugar very possibly hiding a dark secret, as haters around the internet have been insisting recently? No, probably not—but here’s why some people are saying taking your coffee black means you’re more likely to be a psychopath.
Taste receptors don’t only exist in your mouth. You can find them all over your body, including your stomach, your lungs, and your colon. Why? It turns out the taste receptors are much more versatile tools than we suppose.
There are five acknowledged tastes: sweet, sour, bitter, salty, and (slightly more controversially) umami. For awhile now, researchers have suggested the existence of a sixth taste: fat. Now, a new study has researchers saying they may have finally isolated it—and they’ve given it a name: oleogustus.
Everybody has seen the tongue map – that little diagram of the tongue with different sections neatly cordoned off for different taste receptors. Sweet in the front, salty and sour on the sides and bitter at the back.
I’m writing this seated on a plane heading to San Francisco. We’ve been in the air for under an hour, and the drink cart is just starting to make its way down the aisle. As the cart rolls nearer I’m forced to decide what drink I’ll be having. Since the cups are miniscule, and the liquid is largely displaced by ice…
If your morning brew tastes more bitter than usual, you may want to consider changing the color of your mug instead of adding more sugar.
Orange juice is many things: A fine source of Vitamin C, easy to get ahold of, and a pretty decent accompaniment to most items in the pantheon of great breakfast foods. What it is not at all, however, is a good thing to drink right after brushing your teeth.
Wine tasting notes are famous for their verbal flourishes—for example, "kirsch, dried beef and baker's chocolate,"—but the liquid is ultimately just a collection of molecules, some sour, some bitter, some dry. And we're getting better at quantifying taste. A newly developed artificial tongue uses the very proteins…
Cat owners may claim that their pets love ice cream and doughnuts, but it's the fat they enjoy. The taste receptor for sweet is encoded in two genes. In cats, a chance mutation appears to have broken one of these genes. That's why tigers, lions, and your kitty will never have a sweet tooth.
If you've ever had a dog that was a particularly finicky eater or marveled at just how appetizing they seem to find those endless bowls of kibble, you've probably wondered: Just how sensitive is a dog's sense of taste?
Tangents is an occasional collection of short, lightly annotated mentions of sound-related activities.
It's just not fair: every single grape varietal and wine style, including some that no one has ever even heard of (Kalterer See Auslese, anyone?), has its own specially designed glass. Even Coca-Cola now has one. But, for beer, your standard mouth-delivery vehicle is the same, whether you're drinking the wateriest Bud…
Despite the warm wood and cheery red accents, Smitten Ice Cream can feel a bit like a mad scientist's shop. There's the industrial-sized tank of liquid nitrogen that greets you inside the entrance of its new flagship location in Oakland. And there's the billowing clouds of nitrogen when the stainless steel ice cream…
You may think it might be the common mint flavor of toothpaste clashing with other flavors, but in the case of orange juice and many other things, this isn't actually what's going on. The culprit here is thought to be two compounds almost universally added to toothpastes -sodium lauryl sulfate and sodium lauryl ether…
A fresh tomato is a delight — until it's spent a few days in the refrigerator. Then it transforms into a mushy, tasteless mess. Here's the scientific reason why you should never, ever refrigerate your tomatoes. But — if you absolutely must — there is a way to do it.
Ever wonder why some people think cilantro tastes like detergent while others scatter it over everything? Or why brussels sprouts are delectable to some and disgusting to others? Part of that difference of opinion may lay in our genes.