Flayvor Sessions

In this episode of Flayvor Sessions, Teree LeSueur sits down with Alexandra Covington, Registered Dietitian Nutritionist with Open Hand Atlanta, to talk about what happens when eating changes as we age. Appetite can shift. Memory can change. Familiar foods may suddenly feel different. And for families and caregivers, mealtime can become stressful very quickly. This conversation explores how to sup...

Why do you like the foods you like—and why do some flavors feel “right” while others don’t? In this episode of Flayvor Sessions, we explore the concept of flavor identity and how culture, environment, and early food experiences shape what we consider “good food.” From family meals and snack habits to school food culture and global flavor exposure, your palate is built long before you ever step int...

In this episode of Flayvor Sessions, we break down the anatomy of a craving—what’s really happening in your brain before you ever take a bite, why some foods hit harder than others, and why that meal you were looking forward to sometimes falls flat. Using ramen as a lens, we explore how anticipation, memory, and sensory signals work together to create desire—and how that same system can either lea...

Ever notice anime food looks better than real food? In this episode of Flayvor Sessions, we break down why. From monster stews to competitive culinary battles, we explore how anime captures real cooking principles — flavor layering, ingredient behavior, communal learning, and the emotional power of food. If you love food, storytelling, and understanding how flavor really works, this episode connec...

Welcome to Flavor Sessions' 2026 forecast: a look at trends like layered heat, browned and caramelized notes, low‑sweet desserts, acid culture, hybrid bowls and global slurp that make cooking smarter, more intentional, and emotionally resonant. The episode also builds a recipe example — a tea‑smoked guajillo and roasted‑tomatillo blackcurrant wing sauce finished with butter — showing how to layer...

This episode explains what umami is, why food can taste flat even when seasoned, and how umami creates depth and satisfaction in dishes. Teree gives practical pantry anchors, step-by-step fixes for soups, beans, and tomato sauce, common mistakes to avoid, and a simple homework to try one umami anchor tonight.

This episode explores how our palates develop from the womb through old age, shaped by family, culture, and repeated exposure. Learn why children often reject unfamiliar flavors, how adults can continue to expand taste, and simple, gentle steps—like using balance with fat, acid, and aroma—to grow flavor confidence. Practical tips and encouragement make it clear: it’s never too late to expand your...

In this episode of Flavor Sessions we explore why certain foods make us feel steady — how predictability, repetition, and memory turn dishes into comfort. We discuss the differences between comforting meals and emotional eating, and how cooking can ground the nervous system. We also look at holiday rituals, caregiving, and how taste and smell carry memory. Listen for practical reflections on food...

In this episode of Flavor Sessions, we explore fat not as indulgence but as the architect of flavor — the carrier of aroma, a builder of texture, and the ingredient that connects and completes a dish. Learn how fat “blooms” aromatics at the start, transports fat‑soluble flavors, smooths and lengthens taste at the finish, and shapes mouthfeel. We cover core principles for using fat intentionally, t...

This episode explores bitterness — one of the five basic tastes — explaining its biological purpose, cultural uses, and how it shapes digestion and flavor perception. Using winter greens as an example, the host shows how bitterness can be balanced with fat, acid, sweet, salt, and heat, offers practical cooking tips, and reflects on how learning to appreciate bitter parallels emotional growth.

In this episode, we explore how everyday acids — like citrus, vinegar, yogurt, and tomatoes — transform flavor, texture, and balance in cooking. Learn the four culinary acid categories, the basic food science behind how acids work, and simple, practical ways to use acids to brighten dishes, cut richness, and reduce reliance on salt. We also cover why acids are especially helpful as we age, how res...

In this second episode of the Flayvor Sessions, we dive deeper into why flavor knowledge is essential in today’s uncertain world. As food prices shift and access becomes less predictable, this episode explores how understanding ingredients, substitutions, and simple flavor principles can give you confidence and resilience in the kitchen. Flavor Is Freedom invites you to think differently about the...

Cranberries are bold, a little wild, and full of life — just like the holidays themselves. When you understand how to balance their tartness, they’ll reward you with layers of flavor that wake up any dish. Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/92elm/jasmine License code: RPNTA5MGUBZD7KK8