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

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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

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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

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

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

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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

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

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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

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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

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