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Debuts At - Unscheduled Download MP3 (Full Episode)
Hosted By
Science
Sponsored by
Tekserve-new
Learn about the science of bread on the food science corner!

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Debuts At - Unscheduled Download MP3 (Full Episode)
Hosted By
Science
Sponsored by
Wmmbshow
Proteins are the molecules of our life. In food, they are some of the most exciting molecules we play with. They are super sensitive, and so they go through all sorts of crazy changes when we cook them! Thanks to our sponsor, The Wisconsin Milk Marketing Board.


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First Aired - 03/14/2012 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Hearst_logo
This week on Taste Matters, Mitchell Davis has a conversation about the science of good taste with guest Barb Stuckey, author of "Taste What You're Missing." Find out why smell, sight and other senses play more into taste than you realize. What happens when a food's color doesn't match it's taste? How do eating environments affect how we taste things? Hear more interesting questions and conversations on sensory perception on this week's show. This program was sponsored by Hearst Ranch.

"Innovation has to hurt a little bit, otherwise you aren't innovating."

"We have so many choices when it comes to food in this country. If people buy something that they don't like, there's something right around the corner that will satisfy their taste desires. It's about creating something that people crave and enjoy first, and nutrition usually comes second."

"We taste using our tongue and there are only five things that we taste; sweet, bitter, sour, salty, and umami. Anything else we experience is not a taste, it's something else all together."

--Barb Stuckey, author of "Taste What You're Missing" on Taste Matters


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