Skip to content
February 13, 2026
  • The Rise of Fusion Desserts: Where Culinary Traditions Collide
  • The Truth About ‘High-Protein’ Labels: What Food Science Really Says
  • From Natural Pigments to Edible Dyes: The Science Coloring Our Food
  • Vinegar or Baking Soda for Washing Produce: What Actually Works?
Quill of Grubs Logo

Quill of Grubs

Beyond the Bite: Exploring the World of Food

  • Home
  • DIY Food Guides
  • Green Food
  • Culinary History
  • Science of Food
  • Food News & Business
  • Editor’s Picks
  • About Us

Newsletter

  • Home
  • DIY Food Guides
  • Green Food
  • Culinary History
  • Science of Food
  • Food News & Business
  • Editor’s Picks
  • About Us
Sizzling
  • Rooh Afza Mousse With Pistachios

    The Rise of Fusion Desserts: Where Culinary Traditions Collide

    20 hours ago11 hours ago
  • Woman choosing frozen product in supermarket

    The Truth About ‘High-Protein’ Labels: What Food Science Really Says

    1 week ago10 hours ago
  • A confectioner mixing batters with different colors

    From Natural Pigments to Edible Dyes: The Science Coloring Our Food

    2 weeks ago10 hours ago
  • High angle of eco-friendly cleaning products collection

    Vinegar or Baking Soda for Washing Produce: What Actually Works?

    3 weeks ago10 hours ago
  • They battle using flour, eggs and firecrackers outside the city town hall as part of the celebrations of the Day of the Innocents, a traditional day in Spain for pulling pranks

    Els Enfarinats: The Spanish Festival Where Flour, Eggs, and Power Are Thrown Into Chaos

    1 month ago10 hours ago
  • Aquaculture now supplies over half of global seafood — but sustainable growth depends on a healthy, transparent ocean.

    Regenerative Aquaculture: Can Fish Farming Heal the Oceans?

    1 month ago10 hours ago
  • Home
  • quality perception

Latest News

  • The Rise of Fusion Desserts: Where Culinary Traditions Collide
  • The Truth About ‘High-Protein’ Labels: What Food Science Really Says
  • From Natural Pigments to Edible Dyes: The Science Coloring Our Food

quality perception

Food texture and enjoyment vary across products
  • Editor's Picks

The Role of Texture in Enjoying Food: Why Crunch, Cream, and Chew Matter

Babatunde Olufemi8 months ago9 hours ago06 mins

A quick scenario to help understand the relationship between food texture and enjoyment. Imagine biting into a soggy potato, slimy carrot, soft apple, or stone-hard pizza. It is safe to agree that such food items will receive a one-star review from the average consumer. Why, food texture influences how much we enjoy a meal.  The…

Read More

Most Popular

  • A dispatch rider dashing across townThe Environmental Impact of Food Delivery Services: What Convenience Is Costing the Planet (2,027)
  • Infographic about innovations in the global food systemTrending Food Innovations in 2025: What’s Disrupting the Industry Right Now (804)
  • A woman in white taking a bite off a chocolate barThe Psychology Behind Cravings: Why You Always Want Chocolate (704)
  • People waiting to buy street food from a roadside vendorThe Evolution of Street Food Around the World (641)
  • Preparing to prepare a largely plant-based meal4 Ways to Eat Sustainably Without Breaking the Bank (631)

Categories

  • Culinary History (15)
  • DIY Food Guides (23)
  • Editor's Picks (17)
  • Food News & Business (23)
  • Green Food (17)
  • Science of Food (23)
Quill of Grubs 2026. Powered By BlazeThemes.
  • Home
  • Privacy Policy
  • Terms of Use
  • Disclaimer
  • Editorial Standards
  • Contact Us
  • About Us
  • Contribute & Advertise