Curious Minds: Food Science (2015 - 2015)

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

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

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.

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.

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!