The Science of Flavor
1:00 pm
Tue June 26, 2012

The Science of Flavor

The Science of Flavor Not so long ago most of us were content with flavors like Orange, Grape, Strawberry, Chocolate and Vanilla. Walk into any restaurant or convenience store today and there are thousands of flavors to choose from. But how does a company come up with flavors like Bohemian Sunset and Malted Mambo? And how do companies capture "Southern flavors" or seasonal flavors? There is a science behind flavor creation but it's also big business. Join us for a most tasty edition of Charlotte Talks. Guests Peter Reinhart - Chef-On-Assignment, Johnson and Wales Babi Alarcon - Co-Owner, Mooresville Ice Cream Company Marie Wright - Chief Global Flavorist, WILD Flavors Inc. Love food? Check out our food blog WFAEats! This week: How to choose olive oil like a pro. There are dozens of different kinds at the grocery store. But what's the difference? How do you choose the best one? And are the more expensive types better tasting? Read about that and more at WFAEats.org Add and read comments

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