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Oregon Is Home To Flavor Creator With Million-Dollar Palate

From a lab at Oregon State University, Sarah Masoni works with companies big and small to create flavors, develop products and market them. Masoni is not a trained chef, a food scientist or even a typical food fanatic. Rather, she is a professional food designer — skilled in building flavors and textures, versed in arcana like the aftertastes of alternative sweeteners and the umami of dried yeasts.

Read the whole story at The New York Times »

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