All the Feels: How Texture Makes Taste

As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in whiskey and terrible in toast ...  Show more

Fan favorite Ask Gastropod is back, and we’re celebrating the season by solving a pair of trans-Atlantic mysteries! First up: if you have a purple candy in Europe, it’s nearly guaranteed to be flavored with a tart little berry called blackcurrant—while the same color candy in the ...  Show more

Why do some people scarf down anchovies by the pound while others recoil at the thought of a tuna fish sandwich? Why do the textures of certain foods, like mushrooms, turn people off? Not only is taste a biologically complex experience, it is quite psychological. Our guest is psy ...  Show more

How does sound influence the way we eat, drink and taste? We discover our hearing makes a bigger contribution to flavour than we think. Mike Johnson explores the concept of 'sonic seasoning' - the idea that different sounds can accentuate the sweetness, bitterness or spiciness of ...  Show more

How do we taste? What evolutionary benefit is there to tasting bitter and sour? And why should you think about wearing noise-cancelling headphones on planes if you want to enjoy your food?      In this Focus episode of How We’re Wired, join producer Dr Eva Higginbotham as she unc ...  Show more

Can you picture your favorite comfort food? Whether it’s a steaming bowl of your grandmother’s homemade soup or a chewy chocolate candy bar from your childhood, food evokes all sorts of emotions. But the way we experience food also depends on lots of different factors like smell, ...  Show more