A paper released by PNAS yesterday but not yet available (it will eventually appear here), has been making the rounds in the general news as a story about wine tasting. The authors themselves present ...

In one of the first of its kind, a study involving the link between genetics and taste perceptions (bitter, salt, savory, sour, and sweet) has revealed important information about how and why we like ...

Taste is one of our most vital senses, shaping appetite, nutrition, and quality of life. Yet taste buds are fragile, relying heavily on the nerves that connect them to the brain. When those nerves are ...