flavor science

While many Americans only know one kind of pomegranate — the ruby red Wonderful — there are actually dozens of varieties with different flavor and heartiness profiles.

Biologist Wants Americans To Taste A Rainbow Of Pomegranates

9:01am September 08, 2018

by April Fulton

As a child, John Chater remembers trying different kinds of pomegranates in his grandfather's yard. It spurred him to pursue a dream of diversifying America's crop beyond the red Wonderful variety.

Flavor really does depend on how you slice it, experts tell us — though the reasons why are complicated.

Science
Arts

Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?

10:41am July 11, 2016

by Carolyn Beans

When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.

Sour cherry pie: one of the many beautiful marriages of sour with sweet.

Health & Safety

Power Of Sour: How Tart Is Reclaiming Turf From Sweet

5:43pm September 28, 2015

by Jill Neimark

Americans once made sour drinks like shrubs and switchels and preferred tart strawberries and cherries. Then sugar became cheaper and ubiquitous. Now sour is returning in fermented foods and drinks.

Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop.

Books
Arts

'Test Kitchen': How To Make Vegetarian Dishes Pop With A Little Umami

11:46am March 13, 2015

Cooking with plant foods naturally high in compounds called glutamates can stimulate the same taste receptors that meat does. America's Test Kitchen explains in The Complete Vegetarian Cookbook.

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Science

Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?

4:24pm February 18, 2015

by Maanvi Singh

Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.

The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic.

From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

4:02pm October 07, 2014

by Allison Aubrey

Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.

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