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.
Research from Ning Qian, PhD, is probing into the details of how the brain recollects what we’ve witnessed.
Nima Mesgarani, PhD, weighs in on a new video game that helped older people with hearing loss get better at tracking speech.
Research led by Tom Maniatis, PhD, highlights the role of the immune system in doing both good and harm.
Research from Joseph Gogos, MD, PhD, and Attila Losonczy, MD, PhD, pinpoints the origins of schizophrenia's memory problems.
Watching neurons guide live mouse activities may help decipher Parkinson’s disease, according to research led by Rui Costa, DVM, PhD.
Michael Shadlen, MD, PhD, tells BBC Radio how the brain decides what information bubbles up into conciousness.
A special class of proteins makes sure sweet receptors ping the right neurons when mice eat sugar, Charles Zuker, PhD, finds.
Luke Hammond of the Zuckerman Institute's Cellular Imaging Scientific Platform is among the winners of an annual contest that captures the brain at its most beautiful.
A new media installation on the ground floor of the Jerome L. Greene Science Center on Columbia's Manhattanville campus renders the brain larger than life.