Science Friday® is produced by the Science Friday Initiative, a 501(c)(3) nonprofit organization.
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.
Ira Flatow and guests share science funnies and discover an element of humor (pu...
Researchers have tickled gorillas, bonobos, chimps and humans in an effort to un...
Do 'science' and 'comedy' go together?
Can hearty laughter have some of the same physiological effects as exercise?
Smile, smile, smile. Happiness may be catching.
Author Scott Weems lets us in on the jokes and uncovers the science of humor.