Portside

There are at least 200 compounds contributing to the flavor of chiles and they all have a different effect. Capsaicin is the most common, first to be discovered, and hottest of the capsaicinoid family, but every chile contains a somewhat different mix of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, nornordihydrocapsaicin, and quite a few others.

Given their history, “are eggs healthy?” has become a frequently asked nutrition question. To answer this, it’s important to look at eggs not only on their own, but in context of the entire diet, especially when compared to foods they may replace (and vice-versa).

Recent experiments show how sound can interplay with your sense of smell—and, thus, flavor—in the brain

Daniel Duane examines how a shy Ph.D. in English literature revolutionized the science of cooking and became revered in the most famous kitchens in the world.

According to a report from Harvard T.H. Chan School of Public Health, in a large study of population followed for more than three decades, researchers found saturated fats with unsaturated fats conferred substantial health benefits.

Chefs are using neurograstronomy to change the way your brain perceives flavor to create a dining experiences on the frontier of gastronomic science, a place where brain, body, and nutrition intersect.

Using synthetic biology, scientists, innovators and entrepreneurs are working on a series of cutting-edge projects to affect the future of food.

I am excited to announce my new partnership with the Union of Concerned Scientists, a team of scientists, economists and politicians working towards transforming our current food system into one that endeavors to grow food that’s healthy, green, affordable, and fair.

In the 1980s and 90s, science rediscovered the existence of umami and in 2002 identified its taste receptor. And, as they say, the rest was history. Not only has umami been universally recognized in sensory science, it’s become the darling of professionals looking to enhance the taste of savory foods. Umami can be leveraged, not just for tastier foods, but for healthier ones.

Food scientists are trying to figure out if very faint scents can trick your brain into tasting something that isn’t there.