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I've been attempting to make green smoothies lately as part of a health kick. The way I've been doing it is to use a normal smoothie recipe, but to add handfuls of spinach. In general, the results h …

As a flavor, this formula belongs to a class of bitters called "aromatic bitters" (as opposed to, say, orange bitters. … For example, gentian root tends to be the strongest flavor. They are also, as the name implies, very aromatic, so that a "dash" or two is plenty to flavor a drink. …

The oak heartwood naturally contains aromatic compounds including (you guessed it) vanillin—the primary flavor component of vanilla itself. … But beyond the already-present aromatics, the wood is further treated to produce even more flavor. About 20% of the oak's mass is made of lignins. …

As an example, some people complain about the lack of aroma produced in sous vide cooking, to which the sous vide advocates retort that this is evidence that more flavor is in the food. … This is a good thing, because smells are lost flavor" he said, while "SMELL = LOST FLAVOR" popped up on the screen. …

When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more subtle, and in particular seems to vary …

A tomato consomme, for example, is clear and watery, rather than red and pulpy, while retaining the flavor of a tomato juice. … The particular advantage I believe gelatin filtration will give you in this case is that it will give your coffee a full banana flavor without making it thick, pulpy, or cloudy. …

I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" people add in, like spices, herbs, someti …

Is there a list of ingredients that take time for flavor to develop versus those with more volatile flavors that need to be more closely guarded? …