Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren’t as sensitive eat about 200 more servings of vegetables per year.
If you don’t think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World’s Most Dangerous Flavor, is on a mission to change hearts and minds.
There’s no such thing as plain vanilla — at least if you’re talking about beans from the vanilla orchid. Whether it’s from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.
Temporary, strong emotions, when we’re already feeling down, can significantly reduce our ability to perceive the fat in our food, researchers say. It’s the latest finding to show how strong emotions can confuse our sense of taste.
Author Barb Stuckey says if you really want to understand why you like the food you like, you can’t stop with taste. Her new book “Taste What You’re Missing” explains how all five senses interact to make our experience of meals delicious, or disappointing.
Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.
Plus a Web Extra: City Egg, Country Egg