Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion. Christy Spackman tracks how municipal water systems have spent billions eliminating taste from our tap water. Flexitarian Pamelia Chia canvases Asian chefs for show-stopping vegetarian recipes. Baker Rose Wilde shows us how to bring edible flowers onto our plates.
The science of flavor, the taste of tap water, Asian vegetarian
Chili crisp kicks up the flavor of a split pea tofu salad. Photo by Gold and Grit Photography.
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