Quotes from Robert L. Wolke

When the combined taste, smell, and textural stimuli reach the brain, they remain to be interpreted. Whether the overall sensation will be pleasant, repulsive, or somewhere in between will depend on individual physiological differences, on previous experience ("just like my mother used to make"), and on cultural habituation (haggis, anyone?).

If it says méthode champenoise on the label, it has been clarified by dégorgement—a process in which all sediment is allowed to settle down into the neck of the inverted bottle, after which the neck is frozen and the ice plug, along with the trapped sediment, is removed. Beers are rarely clarified

If I'm in an elevator and it starts to fall to the bottom of the shaft, can I jump up at the last instant and cancel the impact?

As a matter of fact, with heating, you can coax more than two pounds (5 cups!) of sugar to dissolve in a single cup of water.

When Albert Einstein was in residence at the Institute for Advanced Study at Princeton University, an eager young newspaper reporter approached him one day, notebook in hand. "Well, Professor Einstein," he asked, "what's new in science?" Einstein looked at him with his deep, soft eyes and replied, "Oh? Have you already written about all the old science?

The olfactory receptors in our noses can differentiate among thousands of different odors and contribute an estimated 80 percent of flavor.

The best way I've found to freshen up a loaf of French bread is to dampen it slightly with a spritz of water and put it in a 350ºF toaster oven for two minutes.

When we eat the more "healthful," browner sugars, we're eating just as much sucrose along with the molasses residues. Why isn't the sucrose evil in that form?

The name "water filter" is misleading. The word filtered literally means only that the water has passed through a medium containing tiny holes or fine passageways that screen out suspended particles. When

The reason that most sea salts have large, irregularly shaped crystals is that that's what slow evaporation produces, whereas the rapid vacuum-evaporation process used in making shaker salt produces tiny