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Featured in flavor

By Oct 22, 2020
DIY

There’s a science to food pairing, and you can learn it here

Reading charts, learning aromas and textures, and understanding how one ingredient—in this case garlic—can be altered by the way it’s...
By Oct 5, 2018
Science

The ‘all-natural’ label on your LaCroix is meaningless, but that doesn’t mean the seltzer is bad for you

Your LaCroix can’t kill cockroaches. Or you.
By Mar 10, 2017
Science

What are the “natural flavors” in your food? Biotech is making the answer more complicated.

Scientists are turning to microbes to manufacture scents and flavors
By Feb 13, 2017
Science

Texture is the final frontier of food science

Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
By Jan 26, 2017
Science

Scientists finally figured out how to make tomatoes taste good again

Back to the (genetic) roots
By Sep 2, 2016
Science

The Science Of Grilling: How Heat Transforms Steak

Why does cooked steak look and taste so different from raw meat?
Jul 27, 2016
Science

The Delicious Taste Of Struggle

Why the hardest-working animals, plants, and microbes taste the best
By Jun 1, 2016
Science

Can Science Build A Fake Wine That’s Just As Good As The Real Thing?

Vino without veritas
By Apr 25, 2016
Science

Can You Smell The Difference Between Bourbon And Rye?

The average drinker can't
By Nov 24, 2015
Science

The Inexorable Rise Of Synthetic Flavor: A Pictorial History

From vanilla to GMOs, how science shaped the taste of the modern world