If a recipe asks you to add a bay leaf, would you listen? The leathery but delicate leaf, which is usually removed before a dish is served, has been a mainstay of Mediterranean cuisine for centuries — but recently some food enthusiasts and chefs have questioned if the herb adds any flavor at all.
Could they be right? The answer depends on a number of factors, including the variety of leaf, how fresh it is and even whether people are able to taste its unique flavors, as research suggests that not everyone can.
.jpeg?w=600)
