Almost as much as our fingerprints or our relationships, we each seem to have very individualized taste profiles. We might like our coffee black, while our partners or colleagues might like it with only cream and sugar. We might like broccoli and hate sweets, just the opposite of others. How does this profile develop, can we refine it, change it and even get more enjoyment out of food? What's the link between how food tastes and and how it sometimes leads to problems.
Barb Stuckey has been a professional food developer for 15 years and she takes us on a journey of taste in Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
. My conversation with Barb Stuckey:
