Ketchup on Hot Dogs & Aging Taste Buds
What We're Reading

Ketchup on Hot Dogs & Aging Taste Buds

The debate continues: does ketchup belong on a hot dog? A Chicagoan consults Danielle Reed, a taste geneticist, to get science to settle the score. However, according to Steven Parnes, an ENT-otolaryngologist (ear, nose and throat doctor), our taste preferences may change as we age. Continue reading

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Bitterness Blockers & Crispr-Mushrooms
What We're Reading

Bitterness Blockers & Crispr-Mushrooms

A production facility in Aurora, Colorado is producing a powder which binds to the taste receptors on your tongue and blocks bitter flavors. The product could have a health impact on the United State’s sugar-addicted society. This powder, interestingly enough, is made from mushrooms. Also in mycology news, a variety of button mushrooms have been engineered … Continue reading

Savoring the Science of Salty and Sweet
Science & Food

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

Flavor without the Calories: Scientists Create a Digital Taste Simulator
News & Views / Science & Food

Flavor without the Calories: Scientists Create a Digital Taste Simulator

Think of any task and chances are someone is developing a new mobile electronic device for it. Technologies exist that pay for your coffee, track your UV light exposure, and even drive your car, but can one also simulate flavor? With that question in mind, scientists led by Nimesha Ranasinghe at the National University of … Continue reading