If you take a look at an ingredients list, odds are you’ll find natural and artificial flavors somewhere in there. Turns out there’s a whole science to making your pumpkin spice latte taste like ...

The Haribo Goldbear's century-old recipe has evolved over time. Today, a gummy in Germany might taste different than one in Singapore, Brazil, or the US. (Stan Horaczek/) A hundred years ago, the ...

Arielle Johnson might have the ultimate food nerd’s dream job. With credentials from New York University and UC Davis, the flavor scientist regularly collaborates with the world’s top chefs and ...

In her new book, “Flavorama,” the flavor scientist Arielle Johnson demystifies the sense of taste. Take this quiz and see how much you know about how taste is perceived. About eight years ago, Arielle ...

Explore the fascinating world of kitchen science as we dive into the relationship between smell and flavor. This video breaks down the saying "smell is lost flavor" by revealing the roles of aroma, ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward ...

WHAT makes roasted meats taste so good? In the 19th century, scientists thought the answer was a mysterious substance known as osmazome, found in the flesh and blood of animals. The influential ...

Whether your preferred tipple is a crisp pale ale or a dark and malty stout, a glass of beer is a balm to the soul that’s hard to beat. But now, scientists in Belgium have shown that machine learning ...

Arielle Johnson's "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the complexities of flavor, combining taste and smell. The book breaks down the five distinct tastes and the ...