What scares the people making AI

Addiction hijacks the brain’s reward circuitry, and current treatments often struggle to break its grip. In this episode, neuroscientist and neurosurgeon Ali Rezai of the WVU Rockefeller Neuroscience Institute explains how an experimental, noninvasive focused-ultrasound treatment ...  Show more

In this episode of Science Quickly, Rachel Feltman speaks with environmental historian Edward Melillo about the tiny soybean, which has come to dominate America’s diet. When you think of soy, you may only picture a block of yummy tofu or soy milk, but this crop has quietly made i ...  Show more

Eating pizza with a stuffy nose just isn't as satisfying -- and there's a reason for that. Dr. Jen Gunter explains how our ability to smell and taste work together to give us a full sensory experience. So whether you're sniffing the caramelized aroma of coffee, a whiff of trash o ...  Show more

When we scarf down our food, we don't get a chance to properly digest or appreciate it. Lilian Cheung, a mindful eating lecturer at Harvard, shares techniques on how to slow down the pace.See pcm.adswizz.com for information about our collection and use of personal data for sponso ...  Show more

Imagine waking up to the smell of freshly baked bread. Doesn’t it make your mouth water? Now imagine the smell of a fish market on a warm day… still feeling hungry? CrowdScience listener Thanh from Vietnam is intrigued by the effects of smell on our appetite, and wants to know ...