We all know certain foods taste wonderful, but we rarely take the time to consider why they taste this way – the saltiness of your favourite potato chip, the spicy tingle of a curry, or the pleasant bitterness of coffee. Not to mention the flip side of the flavour equation and those foods we can’t stand to cross our tongues. Good or bad – that’s where science comes in. In her book, Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good, a professional food developer, Barb Stuckey, demystifies the science behind our food and makes gastronomic chemistry accessible to non-scientific-minded people who are just looking to eat good food. Read more