Latest Taste Stories
About five years ago, animal studies first revealed the presence of entirely novel types of oral fat sensors or receptors on the tongue.
Like to save the best for last? Here’s good news: If it’s the last, you’ll like it the best.
A preference for fatty foods has a genetic basis, according to researchers, who discovered that people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene.
A nurse's tender loving care really does ease the pain of a medical procedure, and grandma's cookies really do taste better, if we perceive them to be made with love - suggests newly published research by a University of Maryland psychologist.
Why do we like fatty foods so much? We can blame our taste buds.
Infants around six months of age who have been introduced to starchy table foods- which often contain salt- have a greater preference for salty taste than do infants not yet eating these foods.
New research by three Harvard University sociologists examines how we select our friends and the role that friendship plays in transmitting tastes and new ideas.
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine.
Long the bane of picky eaters everywhere, broccoli’s taste is not just a matter of having a cultured palate; some people can easily taste a bitter compound in the vegetable that others have difficulty detecting.
There's an existential crisis that often happens at dinner tables across the country: why won't kids eat their vegetables?
- A trick or prank.
More Images (1 images) »