chemical affinity

10.07.08

THE FUTURE OF FOOD The Science of Yummy

Researchers are teasing out the ways we perceive flavor, from our tongue to our nose to the genes that dictate how we taste food. In the process, they're uncovering exactly which flavors will transform a dish into an offer you can't refuse

By Tamara Holt Posted 10.23.2007 at 2:00 am 0 Comments

Pick up some Kitchen Science 101 to learn how to chop an onion without crying, sear a steak to perfection and more.

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And the Ig Nobel Goes To . . .
Coke as spermicide, placebo prices and the ovulation cycles of strippers were just some of the winning studies this year
2008 Paris Motor Show
With promises of production by early next decade, car makers focused their energies on battery power at this year's Paris Motor Show
Pedal-Powered Panzer
A tank welded from junkyard parts -- that shoots hot dogs

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A Million Plastic Balls to Halt Carcinogens	timias	Why don't the convert their
INVENTION AWARDS The Glove That Saves Lives	alperkemal	SUPEERRRR....HOW MUCH İS
A Little Off the Top, S'Il Vous Plait	Leinbo	I really dont see what the
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