Why Do We Like Food? The Science of Taste and Eating Thanksgiving Dinner Explained
The scent of Thanksgiving dinner may be why apple pie is so alluring or green beans repulsive, says Charles Zuker, PhD.
The scent of Thanksgiving dinner may be why apple pie is so alluring or green beans repulsive, says Charles Zuker, PhD.
Nima Mesgarani, PhD, weighs in on a new video game that helped older people with hearing loss get better at tracking speech.
A special class of proteins makes sure sweet receptors ping the right neurons when mice eat sugar, Charles Zuker, PhD, finds.
Charles Zuker, PhD, shows that stimulating the "taste cortex" was enough to trick mice into thinking they'd tasted sweet or bitter.
Charles Zuker, PhD, reveals that the sense of taste is hardwired in the brain, independent of learning or experience.
Randy Bruno, PhD, weighs in on a new kind of wearable technology that purports to change the wearer's mood.
Daniel Salzman, MD, PhD, argues that no event or object is ever experienced in perfect, objective isolation, but rather is subject to our past experiences, mood and expectations.