Aroma
There's a Scientific Reason Why Baguettes Taste Better Than Sliced Bread
Researchers from the American Chemical Society claim to have figured out exactly what gives the French stick its je ne sais quoi.
New Installation Lets You Smell the Hong Kong–Chinese Border
Artist Morgan Wong connects a memory of the border crossing with the unmistakable sense of smell.
An Israeli Designer Is Turning Giant Dough Balls Into Edible Art
Who needs ovens when you have a small army of designers packing industrial heat guns that produce 1,000 degrees of baking firepower? Omer Polak did just that with his Blow Dough project, turning the humble pita into a piece of tasty sculpture.
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