The Science of Food

April 9, 2025

The science and flavor of Mushrooms

I love mushrooms. I love them in gravy, I love them roasted, I love them in stir fries and I love them sauteed on toast. I like cheap ones and I like fancy ones. Hell I can’t slice a bag of button mushrooms without eating half of them raw. Mushrooms are great but, thanks to Continue reading

fungus, MSG, mushrooms

botrytis, botrytis cinerea, button mushroom, chanterelle, cooking, corn smut, Food, food science, fungi, fungus, Huitlacoche, hypha, hyphae, lenthionine, MSG, mushroom, mushrooms, mycelium, nature, shiitake, Ustilago esculenta, Ustilago maydis
March 31, 2025

Quick Bite: How salt enhances the flavour of our food

In my recent post on MSG and our taste perception I was going to include a bit about salt and how it works as a flavour enhancer but, as usual, I went on a bit so I couldn’t fit it in. So I wanted to do this short post while it was all fresh in Continue reading

Bitter, MSG, salt, Sweet, Taste, Taste buds, Taste perception, Umami

#cooking, flavour enhancers, Food, food science, health, MSG, nutrition, salt, Taste, Taste buds