Be it fish, garlic, or cabbage, dinner is delicious - until it's all gone, but its scent remains in the air, permeating the furniture and generally grossing you out.

Aside from sticking a fan in the window and setting it to 'exhaust,' Apartment Therapy has some great suggestions on how to get rid of those lingering odors:

• Leave a dish of vinegar on the counter overnight, or leave it out while you're cooking (careful of boiling it, though, because then you'll replace the fish smell with vinegar, and that's not really any better)
  
• Simmer a mixture of half-vinegar, half-water on the stove
• Simmer a mixture of lemon and orange rinds on the stove for about half an hour. Throw some cloves in, too, if you have them
• Before you cook fish, core and slice an apple into thin layers. Then submerge the apples and fry them in oil until they turn brown. Then, go ahead and cook your fish.

There are two reasons why brussel sprouts are not the most universally popular of foods. The first is that they are easily over cooked and, like the larger cabbages that they are related to, can develop a mushy texture and an unpleasant smell. The second reason that they aren't that popular also has to do with smell, but this one is one that they cause, not one that the sprouts give off themselves. Fortunately, both problems are easily remedied by proper preparation.

"Overcooking causes chemicals in the sprouts to react and emit sulphur," in turn imparting a biter taste and smell to the sprouts. To properly enjoy sprouts, start with fresh, crisp ones that have tightly curled leaves. They should require only 6-8 minutes of steaming or boiling before they are crisp-tender. Taking care not to overcook them, try braised brussel sprouts or oven roasted brussel sprouts, which will hopefully change the way you think about (and smell) brussel sprouts.

If you still don't like the cabbagy flavor of the sprout once it has been properly cooked, you can always try Shredded Parmesan Brussels Sprouts or Bacon and Cheese Brussels Sprouts.

I don't know how many of you folks out there have noticed that it isn't just the perfume makers who are using those scented ads in magazines. Pepsi did the same when it released its Black Cherry / Vanilla flavored Diet Pepsi Jazz. Scratch and sniff ads have been around for awhile but for dog food? Pedigree tried them at supermarkets and pet stores. Have you walked into a bakery and smelled that warm and comforting aroma of just baked bread? My local bakery has an electronic dispenser that sprays an artificial baking scent into the store every few minutes. Mars has been scenting its M&M World retail stores with a chocolate smell to make the experience more enveloping. Verizon recently did the same in its stores with the release of LG Chocolate phones. Do you remember smellavision from old TV cartoons? Well it's here. ScentAndrea has an 8,000 scent dispensing, flat panel screen monitor available in stores like Kroger's and Wal-mart to help make sales.

Scent is the most powerful of the human senses, and the most primitive. This is something I first learned when I was studying psychology in college. The right scent can trigger deep and long forgotten emotions and bring up feelings of every type. Marketers have known about this for a long time, which is why scent is starting to play a bigger role in many products advertising budgets. The best part about it from the sales perspective is that smell can help nudge you in a certain emotional direction without the person even noticing it. Sort of like a nasal version of Vulcan mind control. To boldly go, where no one has smelled before. Keep your eye's out... Uh, nose, for a lot more scent marketed advertising to come.

Without naming any names, some cultures have a tradition of overcooking vegetables almost to the point of mush. If you had a grandmother or a great grandmother who liked to prepare vegetables in this way, you are probably familiar with one of the least pleasant smells that the kitchen has to offer: overcooked cabbage. When overcooked, cabbage tends to emit a faint (or strong, depending on how much cabbage is being cooked) smell of sulfur. To cope, the usual strategy is to turn on a fan or open the windows, but this week I heard about a different technique. Apparently, if you add a whole, unshelled walnut or a celery stalk to the cooking water, there will be no smell.

I don't cook enough cabbage to test this - and certainly try to avoid overcooking it, in any case - but does this actually work, or is it just an old wives' tale?

At Luxist, Deidre reported that a new scent called the Spirit of Scotland is to go on sale soon. Following in the footsteps of another unusual scent, the Spirit of Scotland is supposed to smell like malt whisky. While people have sample the scent and given it positive reviews, not everyone feels that it actually smells like whisky. Apparently, it has smoky, peaty notes with floral overtones. Honestly, it seems like you wouldn't want to walk around smelling like whisky all day, so it's probably just as well that the perfume is not an exact match for the spirit. Of course, if you already walk around smelling like whisky and are looking for a way to hide that, this could be the perfect product. 

A few months ago, I mentioned that some food producers were testing out a new advertising strategy where they add smells to their packaging , trying to lure customers in with scents that promised how tasty their products would be. Grocery stores also appear to be applying this technique. The flyer pictured here, for example, is one I recently received in the mail from my local supermarket that tried to lure me with its sensory (scent-sory?) appeal.

To experience the smell, the oven door had to be "opened," but I was cautious in my approach because the warning label read "Do not open if you are highly sensitive to fragrances." How strong could this smell be? Keeping the flyer at a distance, just to be safe, I peeled back the label. It actually smelled pretty good and, much to my surprise, not entirely unlike the blueberry muffins it was trying to represent.

One small sample wasn't overwhelming, but I certainly can't imagine a whole store filled with them. Like the perfume samples that infest so many magazines, I can imagine advertisers increasing the strength of their scents until they're overwhelming. Walking through the bakery section and smelling fresh breads is one thing, but once the cereal aisle starts to smell I think the idea will lose a lot of its appeal.

Last week, Nicole gave us the lowdown on asparagus: its background, nutritional value, and tips for buying and cooking it. Still, some of you asparagus lovers, or haters, may still be wondering, 'why does asparagus make my urine smell funny?' There may be some of you who say that it doesn't make your urine smell funny, and you may be right.  According to an article by WebMD dietitian Elizabeth Somer, asparagus contains a sulfuric compound called mercaptan (asparagus.org lists a few other possible chemical culprits). When your body breaks mercaptan down into other components, the by-products create that distinctive bouquet. The same compound is found in rotten eggs, onions, garlic (asparagus is in the lily family too), and, yes, skunks. Some studies suggest that only certain people possess the gene necessary to break down asparagus and create the smell. Other research found that some people actually weren't capable of detecting the odor in various urine samples. So, maybe some of you are asparagus-proof, or maybe some of you just can't tell the difference.

[Photo: Nick Vagnoni]

Food scientists at the University of Georgia are working with a new type of soybean that supposedly has none of the "off" or "beany" taste sometimes associated with soy products, according to FoodNavigator-USA.com. The bean, known as L-Star, is a non-GMO variety that lacks lipoxygenase, the enzyme responsible for the odd flavor in question. Aside from a difference in taste, UGA scientists say that products made from L-Star may be more nutritious, as they won't have to undergo the "deodorizing" process that other soybeans are sometimes treated to. Products using L-Star soybeans may begin to appear in U.S. markets by next year.

The only instance I can think of where an odd flavor is really apparent is soy milk, which, to me, has a very distinct taste. I've never found tofu or soybeans to have strange or unpleasant flavor, however.