KQED is a proud member of
Save ArticleSave Article
upper waypoint
KQED food

QUEST: Science of Taste & City Egg, Country Egg

Wendy Goodfriend
Save ArticleSave Article
Failed to save article

Please try again

QUEST- Science of Taste

Science of Taste

Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.

Related Links:
Producer's Notes: The Science Of Taste

Sponsored

Web Extra: City Egg, Country Egg

Is there a difference in taste between eggs gathered right from the farm and ones bought at the supermarket? Sebastian Nava, Research Assistant at the Culinary Institute of America, Greystone, presents his ongoing study of store-bought eggs and their country cousins.

lower waypoint
next waypoint
Samosas aren’t from India…Wait, what?Food Labeling: How to Identify Conventional, Organic and GMO ProduceSpringtime Delight: Rhubarb Puff-Tart PocketsFromage de Chat (aka Cat Milk Cheese)Steamed Pudding, History & RecipesGot (Almond) Milk?DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d LikeHachiya PersimmonsNew Mom Turns to Ancient Chinese Recipes for Postpartum RecoveryHow to Season, Clean and Care for a Cast Iron Pan