Flavor comes from a complex collection of chemical characteristics, and more

Light-emitting diode (LED) lighting was always assumed to be less damaging to milk due to its lower power consumption—but a recent study shows that assumption seems to be wrong

Too much of the essential element is as dangerous as too little, with either case adversely affecting health in animals

Some people can't help their cilantro-phobia and their repulsion has to do with genetics

"Previously, a pilot study found that trace amounts of capsaicin, the chemical that gives chili peppers their pungent smell, enhanced the perception of food being salty," said study's senior author

Signals sent by tongue’s taste cells prevent the brain from confusing bitter and sweet

Single cell RNA-seq will provide key insight on how different types of taste cells function

“We found that the more people lost sensitivity to sweetness, the more sugar they wanted in their foods,” said lead author Robin Dando

New study provides insight into the genes and molecules that shape taste cell development

“Cleverly written wine and producer descriptions when coupled with unbranded wine tasting can evoke more positive emotions," researcher says