Add Yahoo as a preferred source to see more of our stories on Google. Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate ...

Dr. Arielle Johnson on a research trip to the Yamaki Jozo factory in Saitama, Japan, stirring a 100-year old cedar barrel full of soy sauce moromi (mash) to learn about artisanal shoyu fermentation ...

Arielle Johnson might have the ultimate food nerd’s dream job. With credentials from New York University and UC Davis, the flavor scientist regularly collaborates with the world’s top chefs and ...

Food and flavor analysis can gain valuable insights through Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). To demonstrate its capabilities, the IONICON Applied Science Team conducted a ...

In her new book, “Flavorama,” the flavor scientist Arielle Johnson demystifies the sense of taste. Take this quiz and see how much you know about how taste is perceived. About eight years ago, Arielle ...

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward ...

Whether your preferred tipple is a crisp pale ale or a dark and malty stout, a glass of beer is a balm to the soul that’s hard to beat. But now, scientists in Belgium have shown that machine learning ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

Science shows your coffee has a short flavor window—here’s how to keep it delicious from first sip to last. Coffee’s flavor starts changing almost as soon as it’s brewed, with the most dynamic, ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...