Feature

Episode 2: A Matter of Taste

Premiered Wednesday, May 24, 10-11 p.m. on PBS (Check local listings)

In this episode, “A Matter of Taste,” Michael and James explore how the marriage between chemistry and biology is the root of all the sensations, tastes and flavors that we enjoy in our food. Michael begins by deconstructing a Thai meal. Its effect on the tongue can be reduced down to just five tastes: sweet, sour, salty, bitter and the less well-known umami.

 

A Taste from our Bloggers

avocado tomato chicken

A Burst of Flavor, Tomato Avocado Chicken

With tangy bitter mustard, sour tomatoes, sweet onions, salty soy sauce, and umami filled chicken, this dish will stimulate all your taste receptors. Continue…

 

Clips

Sneaky Strawberries: James Wong investigates the luscious strawberry that deceives us into thinking they are sweeter than they actually are – and for good reason.

 

Backward Smelling: James Wong visits France to take on one of the world’s stinkiest cheeses, which has the characteristic smell of sweaty feet. So why do we eat it? The answer is in the wonderful way we smell as we eat.

 

The Maillard Reaction: The Science Of The Sizzle: Michael Mosley visits a traditional Italian feast to reveal what transforms the meat from its odorless raw state to an irresistibly delicious meal. He reveals the secret of the sizzle.

 

Photo Gallery

 

Recipes to Enjoy with the Show

In this episode, “A Matter of Taste,” Michael and James explore how the marriage between chemistry and biology is the root of all the sensations, tastes and flavors that we enjoy in our food. Try these recipes to stimulate your taste buds.