A new imaging technique called trans-Tango(activity) reveals how specific neurons in brain circuits of fruit flies respond to stimuli such as sweet and bitter tastes.

People initially appear to have collected or cultivated an ancient ancestor of today's watermelon for its seeds, not its flesh, researchers report.

Researchers are working on turning yellow peas, which are nutritious and can be grown sustainably, into tomorrow's plant-based cheese of choice.

Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.

It’s intriguing how some people experience ASMR while others don’t - our latest research suggests that many ASMR responders are highly sensitive “orchids”.

New research offers insights into the brain after COVID-19 that may have implications for our understanding of long COVID-19 and how the disease affects our senses of taste and smell.

The right roasting time and temperature for cocoa beans can make sugar-free chocolate more appealing, report researchers.

Researchers say they've cracked the code of how to make non-alcoholic beer taste like the real thing. "It's a game changer for non-alcoholic beer."

Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.

Your taste buds may or may not be able to tell real sugar from a sweetener substitute like Splenda, but your gut can.