Savoring the Science of Salty and Sweet

Sea salt caramels. Hawaiian pizza. Chocolate-covered pretzels. Salt-and-chili covered mangos. Aside from being delicious snacks, what else do these delectable combinations have in common? They are all quintessential examples of the “sweet and salty” food craze that only continues to rise in popularity in the culinary world as well as the population at large. When … Continue reading →

5 Things About Taste

At our 2014 public lecture How We Taste, Chef Wylie Dufresne, Dr. Dana Small, and Peter Meehan explored the tantalizingly complex concept of flavor. The evening was full of scientific discovery, childhood memories, and culinary innovation. In honor of this enlightening event, here are 5 things you might not know about our sense of taste: Continue reading →