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 ...

Dr. Arielle Johnson on a research trip to the Yamaki Jozo factory in Saitama, Japan, stirring a 100-year old cedar barrel full of soy sauce moromi (mash) to learn about artisanal shoyu fermentation ...

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 ...

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 ...

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 ...

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 ...

Flavor isn’t just a sensory experience – it’s a force that shapes what we buy, what we crave and how food and beverage trends take off. Yet the mystery behind it remains irresistible. Where does ...

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 ...

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, ...