UC Davis’ Honey and Pollination Center has developed a Honey Flavor and Aroma Wheel which gives foodies a whole vocabulary of descriptors to characterize this sweet substance. A team of trained tasters, beekeepers and food enthusiasts worked with a UC sensory scientist to come up with almost 100 descriptors, which include “locker room,” “Crème brûlée,” “sassafrass/root beer,” and “dried grass/alfalfa.” A helpful tool for anyone interested in understanding and celebrating honey’s enticing nuances, the wheel also explains how to taste honey and includes four separate honey profiles. For more information about the wheel and to purchase one, visit the Honey and Pollination Center’s website.