Bob Holmes has been a New Scientist magazine correspondent for over two decades. The holder of a PhD in evolutionary biology from the University of Arizona, he is a passionate home cook and a Slow Food Canada member. He lives in Edmonton, Alberta.
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe—or to appreci... SEE MORE