Taste is a type of chemical sensing picked up by special receptors in the mouth. Each of the five basic tastes is recognized by its own specific receptor or set of receptors. Scientists have known ...

The presence of wild mustard, with its distinctive sharp taste, is a seasoning well documented in the Aceramic period (the beginning of village life in the Southwest Asia, 8500BC) and later ...

"Start with ¼ teaspoon of baking soda per quart of soup," she suggested. Stir it in towards the end of the cooking time, but make sure that you taste your soup before adding any more than this.