Curious Minds: Food Science

Rick Moonen chef & restaurateur explains how concerns over genetically modified food lead him to become an advocate for natural food.

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.

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

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

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!