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An All Hallows' Meditation on Chocolate

Simran Sethi | Posted 10.29.2015 | Taste
Simran Sethi

This time of year--or is it every time of year?--I like to reflect on chocolate, a miracle substance, my trusted companion in moments of sadness, ex...

What Your Favorite Gatorade Flavor Says About You

The Huffington Post | Jamie Feldman | Posted 07.14.2015 | Taste

Whether you're an athlete, a victim of food poisoning or otherwise, most people have tried Gatorade. If you've tried enough flavors, chances are...

Injecting Your Meat with Flavor

Steven Raichlen | Posted 06.17.2015 | Taste
Steven Raichlen

As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out.

Food, Flavors, and Babies

Fabio Parasecoli | Posted 04.26.2015 | Taste
Fabio Parasecoli

Little did I know, I would grow to love my mother's homemade ravioli and many other ingredients I could not stand to look at as a child.

The Weird Biology of Chili Peppers, and Why They Really Are Good for You

John McQuaid | Posted 03.28.2015 | Healthy Living
John McQuaid

Capsaicin's positive effects are modest. But they are real. All of this is to say, the obsession with chili pepper heat may be a fad. Or a form of masochism. But it may also reflect -- for once -- popular taste and nutrition in a happy alliance.

How to Season Pork Shoulder Like You Mean It

Steven Raichlen | Posted 02.04.2015 | Taste
Steven Raichlen

Can I interest you in some pork shoulder?

Do You Really Want Consistent Flavor?

Hari Pulapaka, Ph.D., C.E.C. | Posted 10.11.2014 | Taste
Hari Pulapaka, Ph.D., C.E.C.

Consistency is a highly desired and even required attribute in a wide variety of contexts.

5 Ways to Pack Flavor Into Your Summer Vegetables

Food52 | Posted 08.17.2014 | Taste

Here are a few simple tricks that will add complexity and depth of flavor to any dish.

19 Ways To Add Flavor Under 10 Calories

Posted 02.10.2014 | Healthy Living

By Diana Kelly for Life by DailyBurn If you consider yourself a healthy eater, you've probably come to rely on a few nutritious standbys, like lean...

The Rise of the Electronic Cigarette Cognoscenti

India Mandelkern | Posted 01.20.2014 | Los Angeles
India Mandelkern

The electronic cigarette has been on the scene for only a couple of years, but its proponents are already creating a vibrant culture of their own. The...

From the Ivory Tower Kitchen: If You Are Against Animal Abuse, You Should Also Be Against Vegetable Abuse

Hari Pulapaka, Ph.D., C.E.C. | Posted 01.27.2014 | Home
Hari Pulapaka, Ph.D., C.E.C.

As the chef at a restaurant that prides itself in sustainable seafood, artisan meats, and even game, I often find myself questioning the overuse of animal products. Too often, chefs use ingredients like bacon or meat stocks as crutches.

6 Unexpected Flavor Combinations You'll Love

Posted 03.11.2015 | OWN

By Lynn Andriani We know they might sound kind of weird. But trust us -- these pairings rival PB&J in their deliciousness. Keep in touch! Ch...

Making "Sense" of Flavor: How Taste, Smell and Touch Are Involved

Amanda Greene | Posted 11.27.2013 | Taste
Amanda Greene

Isn't it fascinating to realize all the work your body is doing while you're doing something as (seemingly) brainless as eating? It's kind of awesome. Food's a complex chemical, and so are you!

Flavor Bombs: The Ultimate Flavor Enhancer

Jeffrey de Picciotto | Posted 07.22.2013 | Taste
Jeffrey de Picciotto

No MSG allowed.

Food Study Yields Surprising Tie Between Flavor, Temperature

| Sophie Bushwick | Posted 05.21.2012 | Science

Does an ice-cold drink actually taste better than the same beverage at room temperature? Depends on what its taste is: a new study finds that the int...

WATCH: A Look Inside An Artificial And Natural Flavoring Giant

Posted 11.28.2011 | Home

Natural and artificial flavoring are known components of many foods, but the process on how they come to be is something of a closely guarded secret. ...

Osteria Morini: Stock Footage

Josh Ozersky | Posted 05.25.2011 | Home
Josh Ozersky

Bill Dorrler shows us the many secrets of his soup at Morini. Will "Tonno Bianco" make a surprise appearance? ...

How Jelly Belly Flavors Get Made

Veronique Greenwood in The Atlantic | Posted 05.25.2011 | Home

All Jelly Belly flavors, from toasted marshmallow to cappuccino--there are around 100 on the market at any given point--grow from ideas submitted by c...

Sodium Solution: Shaking the Salt Habit

Glenn D. Braunstein, M.D. | Posted 05.25.2011 | Los Angeles
Glenn D. Braunstein, M.D.

What's the big deal about salt? How much should we really be eating?

Fat Is The Sixth 'Taste' According To New Study

Reuters | Wed Mar 10, 5:17 Am ET | Posted 11.17.2011 | Healthy Living

SYDNEY (Reuters Life!) -- People sensitive to the taste of fat tend to eat less of it and are less likely to be overweight, according to Australian re...

Mixed Reviews: Our Trail Mix Taste Test Proves To Be Divisive

Avital Andrews | Posted 05.25.2011 | Green
Avital Andrews

No one knows exactly when humans first paired nuts with dried fruit and thought, "Gorp! I must have this as I journey forth afoot."

Tea, Green: Five Experts Serve Up Their Favorite Eco-Friendly Brews

Avital Andrews | Posted 05.25.2011 | Green
Avital Andrews

The tea industry has an ugly history of deforesting, damaging biodiversity, and using pesticides. To promote more enlightened sipping, we asked five experts to name their preferred brew.

New Girl Scout Cookie Thank U Berry Much Reviewed

Slashfood | Sarah Christine | Posted 05.25.2011 | Impact

New for 2010, Thank U Berry Munch is the most recent flavor to be added onto the Girl Scout Cookie roster. Stuffed with real cranberries and white-fud...

The Delicious Creations of a Hot, Young Chef

2morrowknight | Posted 05.25.2011 | Style

Yasamin Beitollahi, one of the hottest chefs to emerge in years, is a world thinker, a world traveler, and a world connector.

10 World Class Chefs on Twitter Who Make it Sizzle

2morrowknight | Posted 05.25.2011 | Media

Though nowhere near being a chef myself, I appreciate the care and time put into a great meal, and I am always curious of the cultural significance and history behind the meal in question.