Learn How to Prepare Delicious Rosted Meat

Let's start at the beginning: Food enters your mouth, meets your teeth and begins to be broken down by enzymes in your saliva. The morsel soon moves over your papillae, the few thousand bumps that line your tongue. Each papilla houses onion like structures of 50 to 100 taste cells folded together like the petals of a young flower about to bloom—taste buds, we call them. These cells have chemical receptors attuned to the five basic tastes—bitter, sweet, sour, salt and umami, the last a word borrowed from Japanese that describes the savory flavors of roast meat or soy sauce.
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