Giving an opened carton of milk, or tempeh, a sniff – and taking in its odor, whether pungent, sour, creamy, or lactic – is a practice of evaluating its ingestibility. Will the milk or tempeh go down (not up or out) fine? Sensory experiences such as smelling and tasting are common, if not usually instinctive, ways of determining whether something is edible or not. Trained, these senses may even distinguish the authentic from the fake, the refined from the riffraff. But what happens when the tongue or the nose, sensory organs of discrimination, are replaced by cyborgs (in this case, cyber organs), such as the electric nose or the artificial tongue? These tools, exploiting chemical reactions of metals at the nano-scale, have been used to detect spoilage, standardize taste, and weed out fakes. This commentary examines technoscientific practices of tasting and smelling that aim to resist or prevent the inedible from becoming edible. In doing so, the paper considers the implications of transforming flavors and odors into information rather than experience, and the effect this might have on how something becomes (in)edible.