fever4flavor

Season 2 trailer: just to whet your appetite...

Season 2 of fever4flavor is coming soon! 

Season 1: the finale, with more to come

Are there five basic tastes? At this point, I can tell you only two things definitively about flavor and the pursuit of unwinding exactly what it is and how we can all a

Andrea Kyan of P.S. & Co.: on dumplings, mohinga, amaranth porridge, mango lassis, and buttermilk

You’ll hear me reference my travels quite a bit on this podcast. I always feel a little bit strange talking about the places I’ve been; I don’t want to sound like some ki

Kelsey Bush and Sara May of Bloomsday: on white chocolate pistachio danishes, pop tarts, tiramisu, galaxy brownies, and palmiers

I don’t quite remember when I started drinking coffee, but I suspect it was at some point in college. When I needed to stuff as much caffeine into my underslept and over-

Paul Wise, Associate Member on the faculty at the Monell Chemical Senses Center: on salted coffee, hot mustard, Two-Buck Chuck, olive oil, and death wings

As a working professional, my very first day at my very first corporate job, I stuffed envelopes. But the job was at a medical publishing company, and eventually, I worke

Eric Berley of The Franklin Fountain and Shane Confectionary: on matcha, black raspberry lemon shortbread, butter pecan, Hydrox, and chili oil

I have a wicked sweet tooth. As a kid, I’d take every single quarter or dollar I earned from raking the neighbors’ leaves, and I’d cut through the woods down the street.

Lesly McDevitt of The Sugary: on almond croissant cookies, vanilla bean paste, carrot cake, roasted strawberries, and red velvet

In one hand, imagine I’m holding a slice of cake; in the other, a slice of pie. I’ve got a pair of reflective glasses on, and I’m asking you to choose. Which one are you

Marcos Espinoza, aka Fidel Gastro: on DiNic’s roast pork sandwiches, Navajo tacos, roasted lamb with pomegranate molasses, huli-huli chicken jerky, and 24-inch enchiladas

Do you have a relationship with social media? Because I do, and like all relationships I’ve ever had throughout my life with people, places, and things, it’s not a simple

Rich Landau of Vedge: on asian pears, guarapo, Velveeta, cheesesteaks, and portabellos

Let’s just go ahead and get this out of the way: I’m a meat-eater. I love a filet mignon and the smoked buffalo wings over at Ice Line. But I’ve often wondered how vegan

Kate Southrey, Flavorist at International Flavors & Fragrances: on strawberry yogurt, vanilla, avocados with sugar, garlic salt, and egg nog

I’m an obsessive food label reader. As a human concerned with my health and my longevity, and as a consumer trying to make sure I’m limiting the amount of hyper-processed

Melissa Crandley of Mecha Chocolate: on key limes, tomatoes, Indian food, banana flavoring, and pralines

Simply put, chocolate is one of the most important substances in the known universe. To say that I love chocolate is an understatement, and I know I’m not alone. You know

Justin Koenig of Bad Brother: on sausage rolls, zucchini, rutabaga and celery root, caesar dressing, and smoked eggplant mayonnaise

There’s something to be said for that feeling when you’ve unearthed a kickass tucked-away neighborhood bar. Where you can belly up to the rail with your friends, get a be

Trailer: what fever4flavor is all about

There are five basic tastes. You've probably heard of them: Sweet, Salty, Sour, Bitter, and Umami. But there's an incredibly vast world of food and flavors. So what exac