Tastethisgood

史達魯 is the host and creator of 吃這個好不好, describing himself as a scientist on the cooking table. The channel is dedicated to explaining the food science behind everyday ingredients and cooking, giving viewers deeper but plainly stated knowledge about the food they already eat regularly.

'N to SSR' borrows the rarity tiers from gacha games, where N is Normal (lowest quality) and SSR is Super Super Rare (the best possible pull). 史達魯 uses the concept to show how one science-backed tweak — like adding a specific black vinegar to convenience store ice cream — can transform an ordinary food experience into a top-tier one.

Yes — the channel's official business contact email uses the @pansci.asia domain, indicating a direct link to PanSci (泛科學), one of Taiwan's most respected science communication platforms. This connection explains the channel's consistent emphasis on scientific accuracy delivered in an accessible, everyday style.

史達魯 is commonly called 阿魯 (Ā Lǔ) — a casual shortening of his name used both by fans and within the channel's own content. You'll find #阿魯 used as a hashtag alongside #史達魯 across posts on Instagram and YouTube.

吃這個好不好 tackled this directly in an episode that introduced ice cream grading and the concept of Overrun ratio — how much air is whipped into the product. Rather than a simple taste test, the episode examined whether a NT$100 cup of ice cream is genuinely better value than a NT$30 one, and which convenience store chocolate ice cream brands could seriously rival a premium option.

Overrun (膨脹率) measures how much air is incorporated into ice cream during production — a high Overrun means more air and less actual dairy per serving. 史達魯 used this concept to argue that a pricier cup of ice cream can be better value than a cheap one, because premium brands tend to deliver a denser, less aerated product.

雙響泡, a well-known Taiwanese instant noodle brand, reportedly underwent a major formula change that led to a shortage among fans of the original version. 史達魯 covered the change and used it as a launching point to highlight an alternative — a 沙茶鍋燒湯麵 described as authentic Tainan flavor — which is typical of the channel's food-news-meets-science editorial style.

The channel has a strong focus on locally rooted Taiwanese food culture, with episodes covering 台南牛肉湯 (Tainan beef soup), 台灣米 (Taiwanese rice), beer choices at 熱炒店 (Taiwanese stir-fry pubs), and popular instant noodle brands. The goal is always to add a food science layer to dishes and ingredients the local audience already knows intimately.

As of mid-2026, the channel has partnered with Saily (an eSIM travel app) and Surfshark (a VPN service) for sponsored segments on YouTube. These tech brand deals are a common fit for Taiwanese science and educational YouTube channels whose audiences skew young, male, and digitally active.

吃這個好不好 publishes on both YouTube and Instagram. YouTube is the main home for longer food science episodes, while Instagram carries shorter Reels and clips for highlights. The Instagram account has seen rapid audience growth recently, making it a useful second platform to follow alongside the main YouTube channel.