Have you ever noticed how the colour of your food affects how appetising it looks? Even before we take a bite, the colours we ...

“By uncovering the structure of the sweet receptor, we gain knowledge into the molecular mechanisms that govern how we detect ...

Here, we explore how color affects our perception of food, and how we consume it ... convince you of its heat even before you’ve had a taste. Farmed salmon is only its specific shade of pink ...

“And now that we have this structure ... From ripe fruit to saccharine-laden yogurt, foods containing either sugars or their substitutes turn on the sweet taste receptor, triggering a signalling ...

At home, improving the foods we eat is in our control ... but too much of any one taste without adequate contrast is usually not a good thing. (Unless it’s ice cream.) Here are some tips ...

Our taste buds help us enjoy food and avoid things that might be dangerous ... plays a big role in why we crave fat and sugar. “Knowing how something works does not in any way minimize the ...