In Japan, the word for sourness is suppai. Since ancient times, people in Japan have preserved foods through fermentation. Sour Japanese tastes include vinegar, pickled plums and yuzu, a citrus fruit.

Why are lemons sour? Delve into the genetic explanations behind the tartness of lemons and their production of citric acid.

Sourdough is decidedly, well, sour, but other types of bread aren't. Where does that quintessential and mouthwatering ...

In The Food Programme, Dan Saladino is exploring the tastes and temptations of sourness, from our evolution to the way we cook and eat. It’s a story of puckering pickles, science, fermentation ...

It all comes down to specific acids to create that lip-smacking flavor. The sourness in candy is primarily achieved through citric, malic, tartaric, and fumaric acids. These naturally-occurring ...