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This week's Flavor Minute

Episode Reference Links

Why Some Flavors Bloom Faster

Why Familiar Flavors Sell Faster

Why Some Flavors Don't Last

Why Layered Flavor Tastes More Expensive

Building Flavor Without Salt or Sugar

Why Consistency Is the Real Luxury

The Finish Matters: Why Aftertaste Drives Liking

Bitter Belongs in More Foods Than You Think

Fermented Flavor Lasts

Savory In Sweet

Retro Dips & Spreads

Mocktails

Holiday Flavor Memory

Pairing Cheese with Herbs & Spices

Concentrating Cheese Flavor

Cultured Dairy - From Yogurt to Kefir

The Many Faces of Butter

The Maillard Reaction

The Role of Acidity in Flavor

Why Fat Carries Flavor

Expectations Change Flavor

Why Cold Food Tastes Different

How to Fix Flat Flavor

Why Fat Makes Flavor Last Longer

What is Kokumi

When it Comes to Flavor, A Little Goes a Long Way

Limitless Flavor Desire

Aroma Is Flavor: Why Smell Does the Heavy Lifting

The Flavor of Aging Cheese

Why Dairy Loves Fermentation

Salt's Secret Role in Flavor

Fermentation vs. Pickling

The Magic of Fermentation in Flavor

Elote, Charred Street Corn

The Science of Umami

Why Jalapeño and Cheddar Just Work

The Secret to the Silkiest Butter Sauce? Just a Splash of Water

What makes butter taste so irresistible?

Inside Jeneil Biotechnologies

Introduction