Why do we like spicy food?
Many of us willingly subject ourselves to pain and irritation by eating chilli. CrowdScience listener Tina wonders what\u2019s driving this apparent masochism: why does \u2018feeling the burn\u2019 make so many of us feel so good?
It\u2019s just one of several tasty questions we tuck into in this episode. Also on the menu is stew: why does it taste better the next day? Listener Helen\u2019s local delicacy is Welsh cawl, a meat and vegetable concoction. Tradition dictates it should be eaten the day after it\u2019s made, but is there any science behind this?
And we finish the meal with cheese. Listener Leander asks what makes some cheeses blue, some hard and crumbly, and some run all over your fridge. How is milk transformed into such radically different end products?
Presented by Marnie Chesterton and Alex Lathbridge\nProduced by Cathy Edwards, Marnie Chesterton and Alex Lathbridge for the BBC World Service.
[Photo:Woman eating red Chilli Pepper. Credit: Getty Images]