How to be a Supertaster: The Wild Science of Flavor

Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik unearths an old cookbook collection; and we make Turkish Rice Pudding.

Get the recipe for Turkish Rice Pudding here.

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