The Science Behind How Color Impacts Taste
A surprising element may impact your sense of taste. Here's the science behind how color can shift the view of your favorite food or drink.
Tasting Table Editorial Policies
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Bailey Brockett
-
-
The Time Burger King Made Wine To Pair With The Whopper
There are a lot of things you can eat with a burger. Fries, milkshakes, and soda are the most obvious, but what about wine? Burger King made it happen. -
Why Eating Popcorn With Chopsticks May Actually Make It Taste Better
When we get into the habit of eating the same way, it becomes monotonous and you don't receive that same joyous sensation that you did initially. -
The Dramatic Backstory Behind Golden Flake Potato Chips
The beloved Alabama potato chip brand's history involves name updates, divorce proceedings, changes in ownership, and even some bizarre foul play. -
Popcorn Comes In 2 Basic Shapes
Have you ever noticed the difference between the shapes of popcorn, and does it mean anything? -
Chapman: The Nigerian Alcohol-Free Cocktail That Defines Refreshment
The Chapman provides a unique combination of fruity, tropical flavors mixed with the satisfying carbonation of soda. -
Hard-Boiled Eggs Vs. Poached: Is There A Nutritional Difference?
How you like your eggs cooked may have nutritional significance. Here's why there is such a difference between hard-boiled vs. poached. -
Beef Burek: The Crispy Turkish Dish You Should Know
Burek is a savory meat pie with a long history and several varieties spanning many different cultural cuisines. And it's surprisingly easy to make, too. -
The Debated Origin Of The Savoy Cabbage's Name
The Savoy cabbage is green, round, and densely packed with leaves of diverse shape and structure. Its origins are not as clear as its appearance. -
The Curious Medicinal Whey Baths Of Switzerland
Tourists' penchant for relaxing experiences has grown over the years. And, adventurous relaxers in Switzerland are curious about what whey baths have to offer. -
Here's The Difference Between The 4 Types Of Cheese Rinds
The type of rind that forms on cheese is dependent on several factors, including the environment in which it dries out as well as the variety of cheese. -
Kettle Chips Vs. Regular Chips: What's The Nutritional Difference?
Kettle chips are often considered the "healthy" version of standard potato chips. So what's the nutritional difference between the two? And is one healthier? -
How Ben & Jerry's Emphasizes Responsible Dairy Sourcing
A few companies have been able to successfully prove that responsible dairy sourcing can still reap benefits, including the ice cream brand Ben & Jerry's. -
Why You Need To Stop Buying Pre-Packaged Mushrooms
While definitely convenient, packaged mushrooms may not be the best option for your grocery list. Here's why you should stop buying pre-packaged mushrooms. -
The Mysterious Origins Of Scotch Eggs
By its name, you may assume that the Scotch egg first arose as pub fare in Scotland, but its original whereabouts actually have varying stories. -
Here's When Chocolate Mousse Was First Introduced To The US
Though the popular dessert had its origins in France, the first written account of chocolate mousse is from a New York exposition in 1892. Here's more. -
The Unexpected Inspiration For Liquid Smoke
Liquid smoke is used as an additional layer of rich, complex flavor in barbeque sauces and meat recipes. Here's more about the unexpected inspiration for it. -
The Celebrated Pear That's Been Lost To History
It is said that people don't know a good thing until it's gone, which is true of many now-extinct species. This fruit is one of history's greatest losses. -
Why Banana Ketchup's Popularity Soared During WWII
Tomato ketchup is typically associated with hot dogs, burgers, and french fries in the U.S. But it has a banana-based cousin you may not be as familiar with. -
The Unusual Canned Celery Recipe You've Probably Never Heard Of
Before home canning enthusiasts had the luxury of a pressure cooker, they got creative with their canned celery recipes to avoid boring, limp celery stalks. -
How South Dakota Became Known For Its Pheasant Salad Sandwich
When pheasants were introduced to the U.S., the birds took a liking to South Dakota. Now, they're central to one of the state's great sandwich legacies. -
Why You Should Start Buying Deli Meat Instead Of Packaged Meat
While packaged lunch meat certainly has some advantages, including relatively low prices and a convenient grab-and-go aspect, there are superior options. -
How The Philly Soft Pretzel Became A Unique Icon Of The City
From Germany to the Pennsylvania Dutch to Philly, the humble pretzel's epic journey has yielded a classic American snack. Here's how it ended up where it did. -
The Historic Origin Of Steak And Kidney Pudding
An intricate and classic food in British cuisine, steak and kidney pudding is no new trend. But when it was, it spread from a surprising source. -
Why You Should Think Twice About Buying Meat At A Grocery Store
While there are certainly benefits to buying from the grocery store, you may want to consider a butcher if organic, higher quality meat is of importance to you. -
Why You Should Be Defrosting Meat On An Aluminum Tray
If only there was a gadget, easy to use and convenient to store, that could relieve all of your meat-defrosting frustrations and let you prep in peace. -
The Best Ingredient Swap For Capers
Because of the caper's tangy flavor, there are several ingredients that you can substitute if you don't have any (or if you simply don't like them).
