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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.
A look at the psychology of taste and smell - and why it can make those holiday ...
Jeff Potter, author of Cooking for Geeks, dishes up a few cooking hacks for Turk...
With the Macy’s Thanksgiving Day Parade less than a week away, it’s crunch time ...
Robert Sabin grew a 1000-pound pumpkin in his Long Island backyard.
You've survived the big family Thanksgiving get-together -- but now the winter h...
\tIt's crunch time for the 'balloonatics' at Macy's Parade Studio. The balloons themselves, which are designed and fabricated in a warehouse in New Jersey, are getting their final checkup before the Macy's Thanksgiving Day Parade. John Piper and Jim Artle take us around the studio and spill the secrets of inflation, explain how to calculate whether your balloon will float, and explain why the balloons look better after a little time in the sun.