It's the Sichuan peppercorn in dishes like spicy ma po tofu that makes your mouth buzz. Researchers wanted to know if that buzz is connected to the tingling you feel when your foot falls asleep. iStockphoto hide caption

itoggle caption iStockphoto

Philip James, Chairman of CustomVine, and Kevin Boyer, President and CEO of CustomVine, film a video to promote The Miracle Machine, which turns water into wine with the use of an app. Courtesy of The Miracle Machine hide caption

itoggle caption Courtesy of The Miracle Machine

Ready for a blowout: Blasting the duck with the dryer before roasting dehydrates the flesh so the skin gets firm and crispy. Michaeleen Doucleff/NPR hide caption

itoggle caption Michaeleen Doucleff/NPR

Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Morgan Walker/NPR hide caption

itoggle caption Morgan Walker/NPR

The just-released Riverbelle is one of well over 100 new apple varieties to hit markets around the world in the past six years. Courtesy of Honeybear Brands hide caption

itoggle caption Courtesy of Honeybear Brands

A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Civets are actually more closely related to meerkats and mongooses than to cats. Ulet Ifansasti/Getty Images hide caption

itoggle caption Ulet Ifansasti/Getty Images

The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Courtesy of Spencer Gray hide caption

itoggle caption Courtesy of Spencer Gray

The white egg yolk at left, seen next to a yellow yolk, may seem strange, but it's just a result of the chicken feed used, scientists say. Junko Kimura/Getty Images hide caption

itoggle caption Junko Kimura/Getty Images

The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Alan Greenblatt/NPR hide caption

itoggle caption Alan Greenblatt/NPR

When chef Heston Blumenthal was a kid, he wondered why people loved to dunk their biscuits into tea. Courtesy of the University of Nottingham hide caption

itoggle caption Courtesy of the University of Nottingham

Now we know why we'll never see a common fruit fly (Drosophila melanogaster) sitting on a beet. Jan Polabinski/iStockphoto.com hide caption

itoggle caption Jan Polabinski/iStockphoto.com

Some extra-virgin olive oil is adulterated with lower-priced, lower-grade oils and artificial coloring along the supply chain without retailers or consumers ever knowing. Matthias Schrader/AP hide caption

itoggle caption Matthias Schrader/AP