Increasing the flavour complexity and number of components in a food improves its overall tastiness rating.
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The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.
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The tastiness and package size of a food product can have an effect on satiety and how much a person ultimately consumes.
More important, Greens insist, is the tastiness of their own recipes.
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But tastiness applies, too, in the pleasantly disorienting effects of colors that appear to be distributed at random: bright or muted and warm or cool, all ajumble.
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