Tag: taste

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

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

| October 1, 2014 | 0 Comments

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.

Continue Reading

From Coffee To Chicory To Beer, ‘Bitter’ Flavor Can Be Addictive

From Coffee To Chicory To Beer, ‘Bitter’ Flavor Can Be Addictive

| September 18, 2014 | 0 Comments

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.

Continue Reading

Real Vanilla Isn’t Plain. It Depends On (Dare We Say It) Terroir

Real Vanilla Isn’t Plain. It Depends On (Dare We Say It) Terroir

| August 29, 2014 | 0 Comments

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.

Continue Reading

Your Choice In Utensils Can Change How Food Tastes

Your Choice In Utensils Can Change How Food Tastes

| July 2, 2013 | 0 Comments

Cutlery, dishes and other inedible accoutrements to a meal can alter our perceptions of taste, according to researchers. And it might be more about our brains than our tongues.

Continue Reading

Feeling A Little Blue May Mask Our Ability To Taste Fat

Feeling A Little Blue May Mask Our Ability To Taste Fat

| June 6, 2013 | 0 Comments

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.

Continue Reading

Some People Really Can Taste The Rainbow

Some People Really Can Taste The Rainbow

| March 18, 2013 | 1 Comment

Some people with a rare neurological condition known as synesthesia can taste shapes or smell color. And when these people work in the food industry, it can radically redefine flavor profiles. (Blue wine? Moss-flavored cotton candy?)

Continue Reading

Q & A with Stephanie V.W. Lucianovic, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate”

Q & A with Stephanie V.W. Lucianovic, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate”

| July 2, 2012 | 4 Comments

Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!

Continue Reading

KQED’s Forum: ‘Taste What You’re Missing’

KQED’s Forum: ‘Taste What You’re Missing’

| April 11, 2012 | 2 Comments

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.

Continue Reading

QUEST: Science of Taste & City Egg, Country Egg

QUEST: Science of Taste & City Egg, Country Egg

| April 28, 2010 | 0 Comments

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

Continue Reading