Curious Cook in the New York Times: Band-Aids, Shiraz Wines, and the Essence of Pepper

In this month's Curious Cook, I write about some really bad pommes pureés, the sometimes strange flavors of white pepper, and new research on Shiraz wines that revealed the key to pepperiness.

There's an error that crept into the printed column during the editing, and a number of interesting facts that didn't make the cut. More on these in my next post.
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Wood, C. et al. From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. J. Agricultural and Food Chemistry, 2008, 56: 3738-44.    http://dx.doi.org/10.1021/jf800183k