Latest Taste Stories
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 brains of people with anorexia and obesity are wired differently, according to new research.
While high-fat foods are thought to be of universal appeal, there is actually a lot of variation in the extent to which people like and consume fat.
Researchers from the Stowers institute for Medical Research have traced individual odor molecules in the brain to create a new model of how our sense of smell works.
Scientists from the Monell Center report that seven of 12 related mammalian species have lost the sense of sweet taste.
- The act of sweetening by admixture of some saccharine substance.
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