Featured in flavor

There’s a science to food pairing, and you can learn it here
The ‘all-natural’ label on your LaCroix is meaningless, but that doesn’t mean the seltzer is bad for you
What are the “natural flavors” in your food? Biotech is making the answer more complicated.
Texture is the final frontier of food science
Scientists finally figured out how to make tomatoes taste good again
The Science Of Grilling: How Heat Transforms Steak
The Delicious Taste Of Struggle
Can Science Build A Fake Wine That’s Just As Good As The Real Thing?
Can You Smell The Difference Between Bourbon And Rye?
The Inexorable Rise Of Synthetic Flavor: A Pictorial History