Latest Taste Stories
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?
When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what's not there, what goes into "light" or "-free" versions of products to make them taste like the original version?
Does having a sweet tooth make you a sweeter person? According to American researchers the answer could be Yes.
More Images (1 images) »