Perhaps one of the first things you learned in kindergarten was that you had five senses: sight, taste, smell, hearing, and touch. But the actual number is probably way more than that, maybe in the 30s. And there’s a whole lot we don’t know about the senses that we do have.
Lots of people think going gluten-free is stupid if you don’t have celiac disease or a non-celiac wheat sensitivity, sure. But let’s all get off our high horses for a second and say that sometimes, very occasionally, a gluten-free substitute is better than the food it’s trying to mimic.
Most foodies warn against storing tomatoes in the fridge, saying it saps them of their flavor. New research confirms this culinary opinion, revealing the way cold temperatures prevent critical flavor-enhancing genes from doing their job.
Dousing every meal in salt might make food tastier, but all that extra sodium is eventually going to raise your blood pressure—giving you bigger problems than bland food. So researchers in Japan have built a prototype electric fork that uses electrical stimulation to simulate the taste of salt.
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.
If part of your morning routine involves coffee, it's likely that you have a very specific ritual about which cups you use. Now, an Australian scientist has taken it upon himself to find out whether there's any scientific basis for thinking that taste is influenced by cup color—and it turns out, the color of your cup…
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…
If you've ever wondered why certain foods taste great together—tomato and basil or, hell, peanut butter and jelly—then wonder no longer. This amazing visualization from Scientific American shows how flavors are linked, and explains why certain combinations work so well.
Be careful next time you reach for a spoon: your choice of cutlery could significantly affect the way your food tastes.
You have tons of vodka lying around. Maybe your friends left it. Maybe it was on sale. Maybe you bought it because it's cheap and you heard you could make it into whatever booze you want. What?
There are a small, but vehement, group of people that hate cilantro with a passion. But it turns out that they might not be fussy; instead, they might just be unlucky enough to be beneficiaries of a curious genetic mutation.
Teachers who make classes stop chewing gum might be right — it can mess with your mind, research suggests. As it turns out, walking and chewing gum at the same time might be more difficult than we ever suspected.
A funny thing happens after you've been in space for a few days. The foods you liked on day one suddenly don't taste as good, and soon you're reaching for the hot sauce, even if you don't really like spicy foods. So why does it happen?
drunks scientists at the Max Planck Institute for Radio Astronomy are at it again. While looking for amino acids in the Sagittarius B2 region they found how the galaxy tastes. It wasn't chicken.
As if drinking regular water isn't enough for kids these days, Pur is introducing Pur Flavor Options, which is a fruit cartridge you can stick into their Pur water filter systems. The upshot? Now you can flip a switch and get filtered fruit-flavored water from your tap, which has the taste of water you used to rinse…