Discover the fascinating science behind the savory fifth taste—Umami! This video breaks down how glutamate and nucleotides, ...

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

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 ...

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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.

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 ...

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 ...

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 ...

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 ...