A Quick Question answer that explains the chemistry that makes minty things taste “cool” and spicy things taste “hot”. ---------- Like SciShow? Want to help ...
A Quick Question answer that explains the chemistry that makes minty things taste “cool” and spicy things taste “hot”. ---------- Like SciShow? Want to help ...
Brown butter is a chef's secret weapon—and now it's yours, too.
Lavender is awesome with everything from cake to chicken...if you use it right.
There once was a condiment completely beloved by the Western world, but today, it has almost completely vanished. It was slathered on everything, and everyone went nuts over it. You might be thinking it’s gone, but it isn’t. You can still get garum, sort of. If you try really hard, or are willing to pay for it.
The key to serving that ham warm is to reheat it gently so it stays moist and tender and doesn't dry out.
Restaurants have grown irritatingly loud and it's having an effect on what we taste.
Everything you wanted to know (but were too afraid to ask) about the stuff you pour over your pancakes and waffles.
Learn the secrets to making pan-fried burgers that'll seriously impress.
Featuring Tofu Nuggets That Taste Like Chicken and Stir-Fry Tofu That Tastes Like Chicken
How will you decide between jalapeño poppers and mozzarella sticks?
We’ll be the first to admit it: noni has an unusual flavor and smell. It’s most similar to bleu cheese, enough so that many people call it “Cheesy Fruit” or just “Stinky Fruit.” Some people call it “Vomit Fruit,” but we promise that one in
Everybody's personality has a flavor, and some people taste better than others!
Check out which restaurants and chefs will be at our annual dining scene celebration.
Hundreds of scientists gathered in France to honor the man who discovered how cooking changes the taste, texture and color of food.