What foods and drinks look like — the colors we see before the first morsels or sips hit our tastebuds — have mattered to ...

When we eat and drink, [flavour] compounds release from our food and travel to the olfactory [smell] receptors, while taste compounds are dissolved in saliva and reach taste receptors. Thus ...

and taste evolved mainly as a way of settling that issue. The challenge many of us face these days is different: It’s the pleasure we get from food that gets us into trouble. The modern food ...

As we use the WebMD Weight Loss Clinic tools to emphasize healthier, lower-fat, and lower-calorie foods, our taste buds might be telling us (OK, screaming at us) that something is missing.

Or that, perhaps, you like red foods better than green veg? When we eat, we don’t just taste food with our mouths. The way it feels, smells and looks is also really important. We use all of our ...

These chemicals are not naturally found in foods, but how we taste them is similar to how we taste other bitter things – and some of these can be toxic. The TAS2R38 gene comes in different forms ...

“Being dehydrated can impact how we taste food,” said Maggie Michalczyk, a registered dietitian and founder of Once Upon a Pumpkin. “Also factors like very dry air and lower air pressure can ...

“Distracted eating,” as it’s termed in scientific literature, coincides with greater flexibility in where we can eat and the accessibility of distractions.

“Being dehydrated can impact how we taste food,” said Maggie Michalczyk, a registered dietitian and founder of Once Upon a Pumpkin. “Also factors like very dry air and lower air pressure can all ...