Researchers have identified enzymes from bacteria in mud to help develop flavor-based chemicals
Getting to the bottom of their weird taste receptors right meow
Or, how to get smashed with class
All your vital questions about the world's single-origin chocolate flavors, answered
The many flavors of the great wide world of whiskey. Yes, bacon fat is an option.
Flavor scientist Arielle Johnson discusses the creative side of culinary chemistry
In Taste Buds And Molecules, François Chartier concocts some unexpected pairings
For all our knowledge about how the brain processes sight, sound, smell and touch, very little is understood about taste....
Sometimes you just need to know
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