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
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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
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
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
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
Now we know why we'll never see a common fruit fly (Drosophila melanogaster) sitting on a beet. Jan Polabinski/iStockphoto.com hide caption
Brendan Davison grows 11 kinds of microgreens, including arugula and basil, at his Good Water Farms in East Hampton, N.Y. Lindsay Morris hide caption
A supermarket's dairy case with shelves of yogurt. Benjamin Morris/NPR hide caption
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
Margaret Palca in her bakery in Brooklyn, N.Y. Chris Eichler for NPR hide caption
Research suggests that most of us don't or can't taste the subtleties of fine wines. iStockphoto.com hide caption
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
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
Swiss cheese-maker Ernst Waser lets the whey drain off from the skimmed cheese curd through the cheesecloth. GAETAN BALLY/KEYSTONE /Landov hide caption