What if there were a sugar substitute that had no calories and was totally sustainable? According to a 2012 study out of Oxford University, that miracle condiment is sound: playing certain tones while you eat can change the way you taste (high-pitched sounds = sweeter, low-pitched sounds = more bitter). Although the idea is still nascent, U.K. chef Heston Blumenthal has already started to experiment with sound-enhanced food at his restaurant, Fat Duck: by serving a fish dish alongside sea sounds, he’s able to make it taste saltier without actually using too much salt.