The Science of Creaminess and Chewiness in Food

The squish of bananas, the squeak of mushrooms, the pop of a grape: for some people, these textures are a delight—but for others, they’re a total nightmare. Texture plays a huge role in how we experience food, and yet it’s kind of a scientific conundrum. Why do people—and entire cultures—experience the feeling of food differently, and what’s going on in our mouths when we do? To find out, we talk to scientists who've experimented with tooth-mounted microphones, tongue twists modeled after pro swimmers, and all-you-can-eat buffets. Plus, we go on a New York City Q adventure (mochi doughnuts and boba tea!), and hear from lots of you listeners about the feelings that make you squirm and swoon. Join us this episode and get up in your mouthfeels.

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