Latest Taste Stories
A group of Penn State food scientists found that people who like to consume dark chocolate can take on a variety of bitter flavors before rejection, more than fans of milk chocolate.
Design blogs such as Apartment Therapy or lifestyle brands such as Martha Stewart help consumers exercise taste in their everyday life as they learn how to generate meaning through objects.
While most of us on Earth are more curious about what it’s like working in an environment without gravity, a new curious element of the abyss has risen up. What is that smell?
When it comes to flavor, the tongue is very basic. Most of our experience of flavur comes from our olfactory system: our nose and sinuses.
According to scientists at Arizona State University, honey bees may hold clues to human taste perception and metabolic disorders.
Wine and cheese. Sour cream and salsa. A burger and fries. Humanity's age-old preoccupation with food pairing is turning a new corner — and fostering some very strange new plate-fellows — as scientists and chefs try to make sense of an idea called "flavor-pairing theory."
The human tongue has just one receptor type for detecting sweetness but about25 different ones for bitter flavors.
If you don't like the taste of pork, the reason may be that your genes cause you to smell the meat more intensely, according to a new study.
A new study provides a long-sought explanation for the beneficial fat-fighting effects of black pepper.
- The horn of a unicorn considered as a medical or pharmacological ingredient.
- A winged horse with a single horn on its head; a winged unicorn.
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