How to be a Supertaster: The Wild Science of Flavor

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 18 August 2023

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik unearths an old cookbook collection; and we make Turkish Rice Pudding.

Get the recipe for Turkish Rice Pudding here.

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Transcript

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0:00.0	When you buy olive oil, remember that fresher is always better, and that's the problem with
0:04.0	many supermarket olive oils. They're not that fresh after sitting on the shelf for some times
0:08.7	months. And one way to assure peak freshness and flavor is to have artisanal olive oil
0:13.8	shipped directly to you at harvest time from small award-winning farms around the world.
0:18.8	And that's the idea behind the fresh-pressed olive oil club. It's the brainchild of TJ Robinson,
0:24.4	the olive oil hunter. And when we tasted TJ's harvest fresh oils here at Milkstreet,
0:29.6	we did fall in love with their vibrant, grassy flavors. As an introduction to his club,
0:34.7	TJ is willing to send our listeners a retail size $39 bottle of one of the world's finest
0:40.4	artisanal olive oils fresh from the new harvest for just $1 to help him cover shipping.
0:47.0	There's never a commitment to buy anything now or ever, and you can cancel your membership at
0:51.1	any time. So try a $39 bottle for just $1 and taste the freshness difference yourself.
0:57.2	Just go to GetFresh177.com. That's GetFresh177.com to try a bottle for just $1. That's GetFresh177.com.
1:15.7	This is most of your radio from Pierre Axe. I'm your host, Christopher Kimball.
1:20.7	Is it possible to become better at tasting? That means to enjoy dinner, wine, and your favorite
1:26.0	dessert even more. Today we'll share secrets from competitive tasters and explore why palettes
1:32.3	are so complicated, at least according to pro-taster and bourbon expert Logan Haynes.
1:37.9	I compare palettes a lot of times to, you know, colorblind people. And so if somebody looks at a
1:44.3	painting of an ocean that is desensitized to blue and green colors, they may look at that painting
1:49.6	and go, it's just kind of boring. But somebody that is more sensitive to those blue and green colors
1:55.1	can look at that painting and go, wow, you know, that is the most beautiful painting that I've
1:58.8	ever seen in my life. And palettes are very similar. Later in the show, lessons in how to taste.
2:06.4	But first I'm joined by barbecue expert Meathead to learn his tips for grilling the summer
	...

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