make food taste better

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Optimize Your Warm-Ups and Cool-Downs
We all know that warming up a meal makes it more flavorful. But temperature can also play tricks on your perception of sweet, sour and salty, found a study at the Yale School of Medicine. (Apply something very hot to the tip of your tongue—no food needed—and you'll experience a sugary sensation, whereas cold could trigger a sour or salty tang.) What happens is that as your tongue heats up, tiny channels in your "sweetness-detecting" taste buds open and send a stronger signal to the brain. The warmer, the sweeter—which is why ice cream tastes better softened than frozen but is cloying when melted. Note: "Thermal tastes" are subtle because other flavors often dominate: A piping-hot curry obviously won't taste like candy, but, served cold, it may seem relatively salty.

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