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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...