"It now pays to get a lot of pleasure out of a little bit of sugar," says Danielle Reed, a scientist at the Monell Chemical Senses Center. Ryan Kellman/NPR hide caption

toggle caption Ryan Kellman/NPR

The Gene For Sweet: Why We Don't All Taste Sugar The Same Way

  • Download
  • <iframe src="https://www.npr.org/player/embed/425609156/426674379" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. iStockphoto hide caption

toggle caption iStockphoto

From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

  • Download
  • <iframe src="https://www.npr.org/player/embed/352771618/352925455" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

The first taste of an olive can be a bit shocking. But eventually, many of us start to enjoy bitter fruits, nuts and beverages. Screenshot from TEDxTalks/Youtube.com hide caption

toggle caption Screenshot from TEDxTalks/Youtube.com