Add Yahoo as a preferred source to see more of our stories on Google. Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate ...

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 ...

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 ...

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 ...

Dr Arielle Johnson on why she wrote Flavorama - A Guide to Unlocking the Art and Science of Flavour and how she is bringing science to food How to describe the scent of ripe strawberries? Fruity, ...

Spicy candy occupies a special place in the candy world. From Hot Tamales to chili-filled tamarind candies, there are plenty of options that will give a spicy sweet kick to your taste buds. But what ...

Food and flavor analysis can gain valuable insights through Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). To demonstrate its capabilities, the IONICON Applied Science Team conducted a ...

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, ...