0_Wizard
I love my taste buds! What would you do if you couldn't taste the food you were eating? Good thing we have so many taste buds in our mouth! 
Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue.
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Taste
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Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.
Dysgeusia
Dysgeusia, also known as parageusia, is a distortion of the sense of taste. Dysgeusia is also often associated with ageusia, which is the complete lack of taste, and hypogeusia, which is a decrease in taste sensitivity. An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom. The distortion in the sense of taste is the only symptom, and diagnosis is usually complicated since the sense of taste is tied together with other sensory systems. Common causes of dysgeusia include chemotherapy, asthma treatment with albuterol, and zinc deficiency.
Human digestive system
The human digestive system consists of the gastrointestinal tract plus the accessory organs of digestion (the tongue, salivary glands, pancreas, liver, and gallbladder). In this system, the process of digestion has many stages, the first of which starts in the mouth. Digestion involves the breakdown of food into smaller and smaller components, until they can be absorbed and assimilated into the body. Chewing, in which food is mixed with saliva begins the process of digestion. This produces a bolus which can be swallowed down the esophagus and into the stomach. Here it is mixed with gastric juice until it passes into the duodenum where it is mixed with a number of enzymes produced by the pancreas.
Tongue
The tongue is a muscular organ in the mouth of most vertebrates that manipulates food for mastication, and is used in the act of swallowing. It is of importance in the digestive system and is the primary organ of taste in the gustatory system. The tongue's upper surface (dorsum) is covered by taste buds housed in numerous lingual papillae. It is sensitive and kept moist by saliva, and is richly supplied with nerves and blood vessels. The tongue also serves as a natural means of cleaning the teeth. A major function of the tongue is the enabling of speech in humans and vocalization in other animals.
Special senses
In medicine and anatomy, the special senses are the senses that have specialized organs devoted to them:  The distinction between special and general senses is used to classify nerve fibers running to and from the central nervous system – information from special senses is carried in special somatic afferents and special visceral afferents. In contrast, the other sense, touch, is a somatic sense which does not have a specialized organ but comes from all over the body, most noticeably the skin but also the internal organs (viscera). Touch includes mechanoreception (pressure, vibration and proprioception), pain (nociception) and heat (thermoception), and such information is carried in general somatic afferents and general visceral afferents.
Lingual papillae
Lingual papillae (singular papilla) are the small, nipple-like structures on the upper surface of the tongue that give it its characteristic rough texture. The four types of papillae on the human tongue have different structures and are accordingly classfied as circumvallate (or vallate), fungiform, filiform, and foliate. All except the filiform papillae are associated with taste buds. In living subjects, lingual papillae are more readily seen when the tongue is dry. There are four types of papillae present on the tongue:  Filiform papillae are the most numerous of the lingual papillae. They are fine, small, cone-shaped papillae covering most of the dorsum of the tongue.
Taste receptor
A taste receptor is a type of receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid". Taste receptors are divided into two families:  Combinations of these receptors in dimers or other complexes contributes to different perceptions of taste. Visual, olfactive, “sapictive” (the perception of tastes), trigeminal (hot, cool), mechanical, all contribute to the perception of "taste". Of these, transient receptor potential cation channel subfamily V member 1 (TRPV1) vanilloid receptors are responsible for the perception of heat from some molecules such as capsaicin, and a CMR1 receptor is responsible for the perception of cold from molecules such as menthol, eucalyptol, and icilin.
1_Apprentice
That would be pretty awful b/c I love to taste the food I eat