If you take a look at an ingredients list, odds are you’ll find natural and artificial flavors somewhere in there. Turns out there’s a whole science to making your pumpkin spice latte taste like ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Science shows your coffee has a short flavor window—here’s how to keep it delicious from first sip to last. Coffee’s flavor starts changing almost as soon as it’s brewed, with the most dynamic, ...