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The Sweetness of Seeing Red: How Food Color Could Help Healthier Foods Taste Better

Since food colors can influence a drinks' sweetness, could red dyes be used for making healthier products—or will it take something else entirely?

If sugar is toxic, as Gary Taubes suggests, can psychology and neuroscience tell us how to reduce the sugar without sacrificing the intense sugary taste or flavor?

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Good Books: Niki Segnit's Flavour Thesaurus Good Books to Read: Niki Segnit's Flavour Thesaurus

British food writer Niki Segnit's reference book for home cooks lists 99 flavors and 900 common flavor pairings.

Last year, British food writer Niki Segnit released a cooking reference book called The Flavour Thesauras. The book lists 99 flavors and common flavor pairings for home cooks, say, combining celery and horseradish or melding tomato and anchovy. Each of the 900 pairings (out of a possible 4,851!) comes with a short digression. You can learn about the history of the Bloody Mary, which didn't originally include celery and horseradish, or read a brief description of pizza and umami.

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