There is something quietly powerful happening in the world's best kitchens that no recipe book can fully explain. A great ...

Add Yahoo as a preferred source to see more of our stories on Google. Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate ...

The Haribo Goldbear's century-old recipe has evolved over time. Today, a gummy in Germany might taste different than one in Singapore, Brazil, or the US. (Stan Horaczek/) A hundred years ago, the ...

Dr. Arielle Johnson on a research trip to the Yamaki Jozo factory in Saitama, Japan, stirring a 100-year old cedar barrel full of soy sauce moromi (mash) to learn about artisanal shoyu fermentation ...

Arielle Johnson might have the ultimate food nerd’s dream job. With credentials from New York University and UC Davis, the flavor scientist regularly collaborates with the world’s top chefs and ...

There is a reason why some dishes make you close your eyes and some just make you chew and move on. The difference, almost ...

In her new book, “Flavorama,” the flavor scientist Arielle Johnson demystifies the sense of taste. Take this quiz and see how much you know about how taste is perceived. About eight years ago, Arielle ...

Food and flavor analysis can gain valuable insights through Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). To demonstrate its capabilities, the IONICON Applied Science Team conducted a ...

Whether your preferred tipple is a crisp pale ale or a dark and malty stout, a glass of beer is a balm to the soul that’s hard to beat. But now, scientists in Belgium have shown that machine learning ...

Flavor historian Nadia Berenstein gives Genesis a taste of artificial flavor science! From bananas to strawberries to lemon-lime, what gives your favorite candies that real fruity flavor? Genesis gets ...

Outdoor grilling is the ultimate summer ritual. As temperatures are scorching from coast-to-coast, Americans take the cooking experience outside, firing up the grill or smoker to prepare meats, ...

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward ...