It's not perversity that drives us to suffer the burn of chilis, the sting of carbonated beverages, or the back-of-the throat cough elicited by olive oil—it's chemesthesis, the chemical stimulation of tactile nerves. In this latest episode, Dan digs into how these sensations can ultimately be pleasurable and make food taste better. He also shows you how to make prepared horseradish that packs a wallop and retains its punch for weeks.
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