Today, we talk about spicy food and its intersection with pleasure and pain as part of our "Taste Buddies" series — Short Wave's ode to "taste." In this episode, Host Emily Kwong talks to food reporter Ruth Tam and researchers Julie Yu and Nadia Byrnes about the science behind our love for spicy foods and what drives some of us to seek out the pain. Follow Emily on Twitter <a href="https://twitter.com/emilykwong1234?s=20&t=ftDuMa0DKJew4FtDRXhT5g">@EmilyKwong1234</a>. You can email Short Wave at <a href="mailto:ShortWave@NPR.org">ShortWave@NPR.org</a>. Learn more about sponsor message choices: <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a> <a href="https://www.npr.org/about-npr/179878450/privacy-policy">NPR Privacy Policy</a>

TASTE BUDDIES: The Controversial World Of Taste Science

New discoveries, everyday mysteries, and the science behind the headlines — in just under 15 minutes. It's science for everyone, using a lot of creativity and a little humor. Join hosts Emily Kwong and Regina Barber for science on a different wavelength.If you're hooked, try Short Wave Plus. Your subscription supports the show and unlocks a sponsor-free feed. Learn more at plus.npr.org/shortwave