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

A supermarket's dairy case with shelves of yogurt. Benjamin Morris/NPR hide caption

itoggle caption Benjamin Morris/NPR

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

Research suggests that most of us don't or can't taste the subtleties of fine wines. iStockphoto.com hide caption

itoggle caption iStockphoto.com

Astronauts may have a particular affinity for Tabasco sauce in space because their sense of smell and taste is distorted. John Rose/NPR hide caption

itoggle caption John Rose/NPR

The Delboeuf illusion makes one dot appear larger than the other. But they're the same size. Your brain is misled by comparing the dots to the surrounding circles. Washiucho/Wikimedia Commons hide caption

itoggle caption Washiucho/Wikimedia Commons

Chef Jose Andres at his avant garde Minibar restaurant in Washington. Andres' experiments with gelatins have helped make him one of the most innovative chefs in the country.

Jacquelyn Martin/ASSOCIATED PRESS hide caption

itoggle caption Jacquelyn Martin/ASSOCIATED PRESS