Ever bitten into a hot pie, yelped "Hothothot!" then had your taste buds go on strike for the next week? Taste buds are a ...

Soy has been a kitchen hero in Asia for centuries. It's packed with nutrition and health perks and contains all the essential amino acids, like those found in meat. But when it crossed over to Western ...

Experts weigh in on what’s actually possible. Ask Well Experts weigh in on what’s actually possible. Credit...Eric Helgas for The New York Times Supported by By Simar Bajaj Simar Bajaj has been ...

Virtual reality is getting a whole new flavor—literally. Scientists at Ohio State University have developed e-Taste, a new technology that lets users experience taste in digital environments. With it, ...

Flavor house T. Hasegawa USA created natural savory flavors for alt-protein applications, leveraging unique technology and chemical processes, as the plant-based protein market struggles to find its ...

Doenjang, a traditional Korean fermented soybean paste, contains natural umami and kokumi-active compounds. A new study from Jeonbuk National University found that monosodium glutamate (MSG) and ...

Could “fatty” or “starchy” one day become accepted as the sixth basic taste alongside the likes of sweet and salty? In recent years, scientists have proposed a few contenders for a sixth taste that ...

KANSAS CITY — Spicy is not going away. Neither is Dubai chocolate. Both, however, are evolving into more meaningful flavor profiles. Seasonal limited-time flavors will remain popular in 2026, as they ...