That Nashville cafe has been serving up honey chess pie, blueberry skillet cobbler and
other sweet sensations since 1951.
Not exact matches
Normally,
sweet and bitter
sensations suppress each
other, so in foods and beverages, genetic differences in bitter perception can also influence perceived sweetness.
In
other words, you take a bite of watermelon and there is a bunch of chemical stuff that happens in your mouth and nose, but you have this wonderful
sensation in [the] taste of watermelon: It is
sweet, it's wet, it's got this certain flavor — that's consciousness.
Second are the billions of sugar - addicted consumers whose taste buds make lettuce and
other vegetables taste too bitter, but whose brains reward them with a pleasant
sensation at the taste of anything
sweet.