Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

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'Test Kitchen': How To Make Vegetarian Dishes Pop With A Little Umami

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A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Xiao He/Flickr hide caption

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The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. iStockphoto hide caption

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From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

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Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Courtesy of OCEARCH hide caption

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The first taste of an olive can be a bit shocking. But eventually, many of us start to enjoy bitter fruits, nuts and beverages. Screenshot from TEDxTalks/Youtube.com hide caption

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Take a whiff of those pears and peaches: All white wines have a citrus aroma, but some also emit tropical or more subtle fruit flavors, Richard Betts explains in his book. Text copyright 2013 by Richard Betts. Illustrations copyright (c) 2013 by Wendy MacNaughton. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. hide caption

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America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Courtesy of Catoctin Creek hide caption

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A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Civets are actually more closely related to meerkats and mongooses than to cats. Ulet Ifansasti/Getty Images hide caption

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The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Courtesy of Spencer Gray hide caption

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When chef Heston Blumenthal was a kid, he wondered why people loved to dunk their biscuits into tea. Courtesy of the University of Nottingham hide caption

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Does bell pepper and black tea sound appetizing? A computer may think so. Ryan Smith/NPR hide caption

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Computers May Someday Beat Chefs At Creating Flavors We Crave

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Research suggests that most of us don't or can't taste the subtleties of fine wines. iStockphoto.com hide caption

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Most Of Us Just Can't Taste The Nuances In High-Priced Wines

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