Why Won’t Anyone Invite Michael Pollan To Din...

Thirty years into her career as a chef and cookbook author, Carla Lalli is releasing a book many people told her she shouldn’t write. It’s called Food Is A Feeling, and it’s a lot more personal than her others. It has plenty of great recipes, but at its core it’s a series of essa ...  Show more

Fernando Frías was a successful cafe and restaurant owner in Havana. But when Fidel Castro came to power, the government nationalized Fernando’s businesses and imprisoned him when he tried to leave the country. Eventually he got out, settling near Miami like so many other Cuban e ...  Show more

The squish of bananas, the squeak of mushrooms, the pop of a grape: for some people, these textures are a delight—but for others, they’re a total nightmare. Texture plays a huge role in how we experience food, and yet it’s kind of a scientific conundrum. Why do people—and entire ...  Show more

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, ...  Show more

Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.

Food texture encompasses characteristics such as hardness and structure. It ca ...

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