The next time you remember a chocolate bar in a desk drawer, your brain might not just be recalling it—it could be actively pushing you to seek it out. A recent study published in Nature Metabolism suggests that specific neurons in the hippocampus log the sensory...
Black licorice, oysters, and anchovies are the most hated foods in the U.S., according to an analysis of Instacart purchases and online surveys collected by the grocery delivery service. But many consider these foods a delicacy—so why are certain foods so divisive? Our early human ancestors...
Neurons in a primitive part of the brain hold onto memories of fat and sugar that can drive our cravings, according to a study on mice in Nature Metabolism. Guillaume de Lartigue, from the Monell Chemical Senses Center and the University of Pennsylvania, said specific...
A trip to the grocery store is a sensory adventure, with aisles brimming with eye-catching packages designed to tempt shoppers. Each display promises a delicious and memorable food adventure. “We’ve all experienced this moment where we crave a specific food, even if we’re not physically...
A growing body of evidence has increasingly linked diet sodas and other no- or low-calorie foods with weight gain — so much so that the World Health Organization issued an advisory in May 2023 saying not to use sugar substitutes for weight loss. — Click here to...
Our dog, Eddy Sandwich, who, depending on the angle, can resemble a bat, lemur, or Dobby from Harry Potter, took a dump on the floor. My fiancée, who was eating a bowl of noodles a couple of feet away, put her fork down. Her meal...
Thanks to their excellent smelling ability, dogs have been used for hundreds of years to hunt down wild game and search for criminals. At airports, they help identify explosives and illicit drugs. In disaster situations, they can rescue survivors and find human remains. But each dog...
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,...
Sensory innovations to bridge the cultural and genetic differences in food preferences across Asian and Western populations will be crucial to increase the uptake of novel foods. — Click here to read the full story....
I love two things in this world: sugar and myself. One result of my nonstop efforts to delight myself is that I end up consuming, every day, vast quantities of sugar. Oh, my God, I forgot my husband. Sorry, I love three things in this...