Curious Minds: Food Science

Episode 2

Cast A Wide Net

We need to open our minds and palates to the many delicious fish we avoid because of their unattractive names, contends Rick Moonen, chef & restaurateur.

Episode 3

The Upside Of Fish Farms

Rick Moonen, chef & restaurateur, celebrates fish farms that operate in a healthy and sustainable manner.

Episode 4

You Are What You Eat

Americans are starting to recognize the importance of healthy food, says Rick Moonen, chef & restaurateur, but we need to do even more.

Episode 5

Genetically Modified Foods

Agricultural scientist Sonny Ramaswamy explains how and why scientists create genetically modified foods.

Episode 6

Are Genetically Modified Foods Less Healthy?

Agricultural scientist Sonny Ramaswamy weighs in on the potential health implications of genetically modified foods.

Episode 7

Sugar Rush

John McQuaid, author of "Tasty: The Art and Science of What We Eat," describes the neurological "hot spots" that make sugar a primal form of pleasure for many animals.

Episode 8

Richer, Sweeter, Spicier

John McQuaid, author of "Tasty: The Art and Science of What We Eat," marvels at how humans have become culinary thrill seekers, in search of ever more exciting tastes that cross the line from pleasure into pain.

Episode 9

Feast For The Senses

John McQuaid, author of "Tasty: The Art and Science of What We Eat," explains how taste and smell become sensation -- and why the perfect food is...drumroll, please...Ketchup!