CIA graduate Bradford Lewis smells everything he touches in the kitchen, even the cutting board he's about to use, because he knows how important smell is to taste. "When we eat something, the odiferous molecules travel up the back of our mouth and our nasal passage and stimulate receptors located there. These receptors are part of what enables us to develop a smell and taste 'memory.' With a little practice, we can utilize this gift to improve our palate and have more resources and experiences to access while cooking," Lewis writes.
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