I'm a journalist and author of the new book Tasty: The Art and Science of What We Eat. It's a brief biography of our sense of flavor - how it evolved, what it is, where it's going. I'm blogging on some of the biological mysteries of flavor.
The hottest food trend of the 21st century is ... heat. As American cuisine as a whole has gotten spicier, the spiciest food is reaching truly infernal levels.