How Umami Works!

Are there benefits to boredom? Or is it all negative? Why do we get bored? What can we do to break free from boredom? The answers to those questions and more are coming your way today.See omnystudio.com/listener for privacy information. 

Wasps have a bad rap. Because their sting really hurts and they don't make honey like their cousins. But they are super cool and you shouldn't kill them. Listen to this classic episode and learn!See omnystudio.com/listener for privacy information. 

Why does the story of The Odyssey endure this many years after it was first spoken? Listen in to find out.See omnystudio.com/listener for privacy information. 

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.) Guests: Kumiko Ninomiya, biochemist and former di ... Show More

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. So could there be even more? This is the fourth episode of our six-part series, Making Sense. For more ... Show More

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (aka the Umami Mama), scientists finally accepted a fifth. As part of its Making Sense series, Vox’s Unexplainable podcast explores whether there could be even more ... Show More

Gastropod is excited to present this guest episode of Unexplainable. For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. So could there be even more? Lear ... Show More

A Japanese chemist identified umami in the early 1900s, but it took a century for his work to be translated into English. Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.See pcm.adswizz.com for ... Show More

Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Colum ... Show More

How do we taste? What evolutionary benefit is there to tasting bitter and sour? And why should you think about wearing noise-cancelling headphones on planes if you want to enjoy your food?      In this Focus episode of How We’re Wired, join producer Dr Eva Higginbotham as she unc ... Show More

In this episode from our archives, originally posted on September 16, 2020, The Curious Clinicians examined why the savory flavor umami is SO DELICIOUS. Dig in! Show notes: https://curiousclinicians.com/2020/09/16/episode-9-why-is-umami-so-delicious/ CME: https://vcu.cloud-cme.co ... Show More

Savory, chewy, and, above all, slurp-able, a delicious bowl of ramen is one of the triumphs of Japanese cuisine. That's also a bit odd, because, for most of Japanese history, heavy, meaty, wheaty noodle soup would have had no place in the archipelago's otherwise bland and mostly ... Show More

The squish of bananas, the squeak of mushrooms, the pop of a grape: for some people, these textures are a delight—but for others, they’re a total nightmare. Texture plays a huge role in how we experience food, and yet it’s kind of a scientific conundrum. Why do people—and entire ... Show More