Explore the fascinating world of kitchen science as we dive into the relationship between smell and flavor. This video breaks ...

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 ...

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 ...

WHAT makes roasted meats taste so good? In the 19th century, scientists thought the answer was a mysterious substance known as osmazome, found in the flesh and blood of animals. The influential ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Dr Arielle Johnson on why she wrote Flavorama - A Guide to Unlocking the Art and Science of Flavour and how she is bringing science to food How to describe the scent of ripe strawberries? Fruity, ...

Lately I’ve been reconnecting to my sense of smell, thanks to “Flavorama: A Guide to Unlocking the Art and Science of Flavor” by Arielle Johnson, a food scientist who helped establish the fermentation ...

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 ...

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 ...

Arielle Johnson's "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the complexities of flavor, combining taste and smell. The book breaks down the five distinct tastes and the ...