Latest Aftertaste Stories
Researchers are reporting discovery of a scientific basis for extending the shelf life of beer so that it stays fresh and tastes good longer.
Researchers have discovered a chemical that specifically blocks people's ability to detect the bitter aftertaste that comes with artificial sweeteners such as saccharin.
Scientists in Japan are reporting the first scientific explanation for one of the most widely known rules of thumb for pairing wine with food: "Red wine with red meat, white wine with fish."
- A serpent whose bite was fabled to produce intense thirst.