Scented Supper Club

Trends in Flavor and Fragrance with Amy Marks McGee of Trendincite

Living Without Smell — A Conversation with Katie Boateng & STANA

An Interactive Smell Test with Global Impact with Dr. Derek Toomre of U-Smell-It

Multisensory Dining Trends 2025 — Menu Matters × WTSA (World Taste & Smell Day Special)

Menu Matters: A Taste of the Trends from the Summer Fancy Food Show

Yosh Han: The Evolution of Perfumery, Identity, & Scent as a Journey

A Portal Through Scent: Adventures with PerfumeVerse

Theme Parks, Memory, and the Magic of Scent

Born this Way: All about Olfactory Receptors

“One of the four sacred medicines in Indigenous culture, #cedar can also be used in the kitchen in small quantities. Christa uses sprigs of cedar to make tea and sauces by steeping the leaves in warm liquid to extract the natural oil, which can be used to amp up flavours. “Cedar tastes like a cross between lemony thyme and rosemary,” she says. Appreciation for Indigenous cuisine has been spreading across the country and Christa thinks cooking with cedar will be part of this growth.”