Get Your Geometry Straight
Perhaps you're now wondering what might boost the complex savory flavors in, say, quiche Lorraine. Science says sharp angles. One theory: cutting edges or those that come to a point bring to mind the word "sharp," which we unconsciously associate with sharper (and stronger or more bitter) flavors. For instance, when food was served on a star-shaped plate, diners reported that it tasted slightly sharper than when served on a round one. Similarly, cheese tasted sharper when its corners were angled, not rounded. And eating off a knife made cheese taste saltier than when using a spoon, fork or toothpick. That said, the advice to "go pointy for savory" might not apply all the time (more research is under way). So you may want to take this advice with at least a grain of salt.