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."
Environmental cues — like the color, size and shape of the dinnerware, the music playing in the background and the lighting in the dining room — can alter how we experience food and drink. For example, research suggests that serving food on a red plate tends to reduce the amount diners eat.
Mattheos Koffas (left), a biochemical engineer at Rensselaer Polytechnic Institute, and Andrew Jones, a graduate student in his lab, with a flask of microbe-produced antioxidants.
The "Aroma R-evolution" kit comes with four forks and 21 vials full of aromas like olive oil, mint and smoke. You drop a dab of scented liquid onto the base of the fork, and the smell is supposed to subtly flavor the food you eat while using the utensil.
It's the Sichuan peppercorn in dishes like spicy ma po tofu that makes your mouth buzz. Researchers wanted to know if that buzz is connected to the tingling you feel when your foot falls asleep.
Philip James, Chairman of CustomVine, and Kevin Boyer, President and CEO of CustomVine, film a video to promote The Miracle Machine, which turns water into wine with the use of an app.
Courtesy of The Miracle Machine
Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough.