When a wine is described as having flavor "notes" is there any science behind that? [more inside]
posted by emelenjr on Nov 13, 2009 - 16 answers

Fresh Lemon Zest - so yummy yet so annoying to grate. There must be an easier solution! [more inside]
posted by wiretap on Oct 16, 2009 - 29 answers

Looking to jazz up my plain-jane homemade chocolate fudge. What are some creative and delicious ideas for fudge flavors and additives? [more inside]
posted by Bardolph on Jul 28, 2009 - 29 answers

I like almonds (the nut) and cherries (the fruit), but once they're "processed" in any way, the flavor changes and I dislike it to the point where it'll almost make me queasy. Even baked almond slices on a croissant, for example (to a lesser extent) or something like a Yoplait natural yogurt (which I just tried and was what prompted me to write this) which actually has little bits of cherry has a component to the taste that I find really distasteful. And don't even get me started on almond or cherry "flavor". [more inside]
posted by edjusted on Jul 6, 2009 - 10 answers

Ridiculous and rad combinations of 2 or 3 flavors. The weirder the better. [more inside]
posted by tr0ubley on Jul 1, 2009 - 159 answers

What ingredient(s) cause the "tangy" astringent aftertaste of Tazo brand Zen green tea? [more inside]
posted by hamsterdam on Jun 3, 2009 - 11 answers

Vanilla extract tastes of vanilla bean... Mint extract is minty... Why are hazelnut and almond extracts so unlike hazelnuts and almonds? [more inside]
posted by for_serious on May 12, 2009 - 16 answers

A question about a change in the way a woman tastes during oral sex. NSFW, obviously [more inside]
posted by anonymous on Mar 3, 2009 - 18 answers

Is there a coffee syrup that tastes like Cointeau? [more inside]
posted by Gneisskate on Nov 5, 2008 - 10 answers

Coffee taste stain? My travel mug's lid is plastic, and has picked up the taste of old, bad coffee (from, no doubt, the new good coffee I drink each morning). How do I get it out? [more inside]
posted by klangklangston on Oct 10, 2008 - 19 answers

Is there an easy solution to getting jasmine flavor into baked goods? [more inside]
posted by simplethings on Sep 8, 2008 - 9 answers

Iced tea is my main summertime beverage. I usually drink it completely plain. I am not a fan of "sweet tea," but I'd like to experiment with adding different flavors, the more unusual the better. Any suggestions?
posted by amyms on Jun 25, 2008 - 30 answers

I'm looking into producing some of my own extracts for baking. Specifically I am trying to find the FDA recommended alcohol content for different flavors (so if I make a lot, it doesn't spoil). Vanilla seems to be 35%, Peppermint 89%. I can't seem to find all the data in one area though. Is there some site that can give me what I need without hours of googling?
posted by jammnrose on Jun 10, 2008 - 6 answers

What has changed chemically in the process of these "long lasting gums?" Before a piece of gum would be flavorful for like 10 minutes tops. Now, I can chew on these newer gums like an hour before they are not flavorful. What happened?
posted by bigmusic on Jan 21, 2008 - 3 answers

How do you jazz up a tender (but bland) steak? [more inside]
posted by timelord on Sep 10, 2007 - 25 answers

What's the original of the phrase "that's where the flavor is hiding"? [more inside]
posted by 2bucksplus on Apr 18, 2007 - 4 answers

I love Aquafina bottled water. There's something in it that makes it taste much different than other bottled waters. Still, it gets expensive. What's in it that makes it taste so nice and can I make my own at home? [more inside]
posted by redteam on Feb 21, 2007 - 31 answers

Do they sell low-flavor drink mixes to add to water? I love Aquafina's Flavor Splash water, but they don't have it in the vending machine at work. I can't stand the plain bottled water they do sell. Does anyone sell powder mix that can be added to water that doesn't turn it into a super sweet, heavily flavored drink? Stuff like Crystal Lite is too strong of a flavor.
posted by y0mbo on Jan 12, 2007 - 17 answers

Shelled nuts taste like disinfectant? [more inside]
posted by ikkyu2 on Jul 10, 2006 - 20 answers

How do they make fake flavors? [more inside]
posted by cosmicbandito on Feb 26, 2006 - 11 answers

Why does water taste so bad? And more to the point, do you have tips for making it taste better? [more inside]
posted by Fezboy! on Jun 27, 2005 - 41 answers

A question from the young 'un I couldn't answer. There are lots of clean crisp flavours out there: why are toothpaste, floss and other dental/oral products stereotypically mint-flavoured, and not, say, clove or cinnamon? Is it simple popularity, or is there a technical reason?
posted by i_am_joe's_spleen on Mar 16, 2005 - 24 answers

I'm cooking roast duck for my family on Christmas (actually Dysfunctional Family Christmas on the 21st.) I like to serve a wild rice/kashi mixture on the side. However, every time I make the dish it lacks flavor. It has a nice bite to it, what with the wild rice and other grains, but it's missing something. I usually toss some garlic cloves in, I've used broth instead of water, etc. Still, it comes out bland. How can I zip it up? [more inside]
posted by bondcliff on Dec 16, 2003 - 9 answers