Mar 21, 2013 — With a high-tech gadget, scientists can measure how much flavor is released from foods while we're eating. One British chef uses the device to figure out why we love to dip biscuits into tea. A quick plunge really does make the cookie yummier.
Dec 25, 2012 — An IBM computer that analyzes flavor molecules and develops recipes is on the way in five years, scientists say. They are hoping to find not only novel and tasty flavor combinations, but ones that will appeal to us without adding to our waistlines.
Mar 6, 2012 — Do you buy that $100 Malbec, or will the $15 bottle fit the bill just as nicely? New research suggests your biology may help determine whether you can really taste a difference.
Dec 21, 2011 — If you think all American food tastes alike, you may be on to something. A chemical analysis of flavors around the world found that Americans cook with flavors that are chemically similar, like eggs, milk, and vanilla, while East Asians go for chemical contrast. Think shrimp and lemon.
Oct 10, 2011 — Some 500 years after Columbus first encountered cocoa beans, scientists are discovering new, wild cacao flavors in the Amazon rainforest. Turns out, we've barely begun to sample the many flavors nature has to offer.
Sep 23, 2011 — Although goats have been cultivated around the world for centuries, the practice of raising them and using their milk for cheese is a fairly recent phenomenon in the U.S. The public has been slow to accept the goat's unique flavor.