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

itoggle caption Xiao He/Flickr

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

itoggle caption Screenshot from TEDxTalks/Youtube.com

The very sight of this lacy, green herb can cause some people to scream. The great cilantro debate heats up as scientists start pinpointing cilantrophobe genes. lion heart vintage/Flickr.com hide caption

itoggle caption lion heart vintage/Flickr.com