Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. In 1800, Dunand, chef to Napoleon Bonaparte, celebrated the French ...

Science Diction is a bite-sized podcast about words—and the science stories behind them. Subscribe wherever you get your podcasts, and sign up for our newsletter. Salty, sweet, sour, bitter.

Matthew Kang is the Lead Editor of the Southern California/Southwest region, and has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. Ole Mouritsen began by ...

Umami may be the culinary buzzword of the 21 st century. The term combines the Japanese characters for delicious and taste, and it’s the name for the fifth basic taste, after sweet, sour, bitter, and ...

About a hundred years ago, a Japanese chemist named Dr. Kikunae Ikeda set out to solve a mystery - what made the taste of the soup stock dashi distinct from other tastes like salty, sweet, sour and ...

They're a match made in heaven and a mainstay of posh dinner parties and extravagant celebrations. But the pairing of oysters and champagne actually has a basis in science, a new study claims – rather ...

In a new and first of its kind study, University of Copenhagen researchers study fermented beverages to find the one with the most umami flavour. Which one wins—champagne, beer, wine or sake? A UCPH ...

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Summer is too short to waste on bad burgers. Unfortunately, with every grilling season comes a preponderance of pathetically pale, flavorless patties, disgracefully laminated with hard, yellow plaster ...

Summer is too short to waste on bad burgers. Unfortunately, with every grilling season comes a preponderance of pathetically pale, flavorless patties, disgracefully laminated with hard, yellow plaster ...