This week on Taste Matters, Mitchell Davis has a conversation about the science of good taste with guest Barb Stuckey, author of “Taste What You’re Missing.” Find out why smell, sight and other senses play more into taste than you realize. What happens when a food’s color doesn’t match it’s taste? How do eating environments affect how we taste things? Hear more interesting questions and conversations on sensory perception on this week’s show. This program was sponsored by Hearst Ranch.

“Innovation has to hurt a little bit, otherwise you aren’t innovating.”

“We have so many choices when it comes to food in this country. If people buy something that they don’t like, there’s something right around the corner that will satisfy their taste desires. It’s about creating something that people crave and enjoy first, and nutrition usually comes second.”

“We taste using our tongue and there are only five things that we taste; sweet, bitter, sour, salty, and umami. Anything else we experience is not a taste, it’s something else all together.”

–Barb Stuckey, author of “Taste What You’re Missing” on Taste Matters