If you’re new to cooking with bitter leaves, the first step is learning how to wash them correctly to reduce their sharp taste without eliminating their signature flavour.

"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.

While the name may be off-putting at first, with proper washing and cooking, bitter leaves lose their sharp edge and transform into a nutrient-rich ingredient that enhances the taste and health ...

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 ...