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It's officially the holiday season, time for turkey, mashed potatoes, and a few more inches on our waistlines. In this segment, we'll take a look at how mood, memories and even smell influence what we put on our plates--and into our mouths.
Got a weakness for chocolate chip cookies? Kettle chips? Pizza? Ira talks with former FDA commissioner David Kessler about how tasty foods change your brain, and how the food industry designs the snacks you crave.
In new research, people who imagined the details of eating bite after bite of a tempting food before eating consumed significantly less of the delicacy.
A look at how genes, anatomy, history and culture affect the food choices we make.
Gotta have crunch? In The Omnivorous Mind, John S. Allen explains the universal appeal of crispy snacks like tempura and fried chicken.
The nautilus, the “living fossil” of cephalopods, can uncover the origins of the...
Could a stash of ancient bones be the work of a giant cephalopod?
In less than a second, cephalopods can change the color, pattern and shape of th...
Biologist Sarah Zylinski studies how cuttlefish see the world by looking at thei...
\tWith its heavy outer shell, weak vision, and primitive brain, the nautilus lacks much of the excitement of the more flashy and cunning cephalopods. Yet a series of experiments by evolutionary biologists Dr. Jennifer Basil and Robyn Crook involving fish juice, blue lights, and mazes dispels the notion that this ancient species is incapable of basic learning and throws into question the origins of cephalopods' intellectual prowess.