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The Salt
Dunking Science: Do Cookies Really Taste Better Dipped In Tea?
March 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.
The Salt
Computers May Someday Beat Chefs At Creating Flavors We Crave
December 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.
The Salt
Most Of Us Just Can't Taste The Nuances In High-Priced Wines
March 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.
The Salt
What A Global Flavor Map Can Tell Us About How We Pair Foods
December 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.
The Salt
In Peru, A Hunt For Chocolate Like You've Never Tasted It
October 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.
The Salt
American Goat Cheese: From Hippie Chick To Hip And Chic
September 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.
