Tasting different coffees side by side can be as daunting as going to a wine tasting. How on earth is a new taster supposed to identify and name all the seemingly zillions of flavors and aromatics emanating from that hot black cup of joe? Here are a few tips to help you exercise your tastebuds.
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©iStockphoto.com/oriba Why am I always dousing my eggs in hot sauce while my dad winces at the faintest chile heat? Why do I believe beets embody deliciousness while they rank at the top of your "utterly disgusting" list? Prize-winning veteran journalist Bruce Feiler weighs in on this question and a host of others in a fascinating article Gourmet story about the fast-changing science of taste. Flavor chemist Terry Acree from Cornell University says, "Flavor chemistry is finished." He explains: “Flavor chemistry is finding the chemical molecules that are important to aroma and taste. We spent decades doing this. But the other side of the equation is what’s been missing: how these chemicals interact with our bodies. That’s the part we’re...