Weird But True (2016–…): Season 1, Episode 11 - Sense-Abilities - full transcript
CHARLIE: Oh man. Hey guys.
Quick breakdown of
what's going on.
We're in Philly right now.
With a super scientist who's
making us taste and smell
all of these weird things to
get us a sense of our senses.
KIRBY: That was gross.
CHARLIE: Oh man kind of gross,
but what's happening here is
definitely Weird but True.
(theme music plays).
Dude, I don't smell anything!
KIRBY: Charles!
CHARLIE: Alright. Hey guys!
Charlie here, you
know my sister Kirby!
KIRBY: Hey guys!
CHARLIE: Oh my gosh, we're
so glad that you're here.
I think we just
gotta get right into it.
KIRBY: So like
two minutes ago...
CHARLIE: Two minutes!
KIRBY: We were in the kitchen
enjoying our favorite snack.
CHARLIE: Jalapeno garlic knots.
There we were, noshing
on some wicked knots.
When all of the sudden...our
older sister Casey showed up.
CASEY: Hey guys.
What are you guys eating?
CHARLIE: Garlic knots.
CASEY: You guys smell awful.
CHARLIE: What are
you talking about?
KIRBY: We smell great!
CHARLIE: Want a knot?
CASEY: Yeah, no thanks.
KIRBY: You don't like
jalapeno garlic knots?
CASEY: Ew no gross!
CHARLIE: How is
that even possible?
KIRBY: Bizarre.
CHARLIE: We don't understand!
KIRBY: How can Casey not
like something so heavenly?
But we're gonna get
to the bottom of it.
CHARLIE: So today we're
unraveling the world of...
Smell and taste!
Senses!
The best part of life!
KIRBY: You gotta love 'em.
CHARLIE: Using our
senses we can...
See wonderful
birthday decorations!
KIRBY: Happy birthday to you!
CHARLIE: Hear the jolly
voices of our friends
singing happy birthday.
Smell a surprise birthday pie!
Feel a birthday present!
And taste a
delicious birthday cake!
KIRBY: So yesterday was
Charlie's birthday, if you
didn't notice.
CHARLIE: Happy birthday!
KIRBY: Ok, ok.
But let's focus.
Senses.
What is a sense?
CHARLIE: Well we've
got five basic senses.
First we've got
touch, sight, and hearing.
They're all super similar
because they track changes
in our environment.
Like changes in temperature.
Changes in the light.
Or changes in sound.
Taste and smell are
a little different.
Here's what I mean.
First. Taste.
So, our tongue is covered in a
bunch of different taste buds.
And if we just take a
little bit of a closer look.
We can see each taste bud is
made up of a bunch of
different taste cells,
and each of these cells
recognizes one of the five
major tastes we can detect:
you've got your sweet cells,
your salty cells, sour cells,
bitter cells, and umami cells.
Cool science word, Umami.
Umami's the fifth basic taste.
It's a more savory and meaty.
Cool, cool. So each taste bud
can recognize each flavor.
How nuts is that?
KIRBY: Super nuts!
CHARLIE: So that's
how taste works.
Molecules from our food and
drink bind to taste buds,
which trigger certain cells,
that fire taste-specific
signals to our brain.
So we can detect
delicious tastes like
jalapeno garlic knots.
Unless you're Casey of course.
KIRBY: Time for smell.
Smell is kind of like
tasting with our nose.
Instead of deliberately
shoving material into
our nose,
like we do with our mouth,
super light molecules from our
food float through the air
into our nose.
And, inside our nose,
there are a bunch of
teeny tiny proteins.
If we take a little closer
look at those proteins...
We see that they have
receptor areas too!
When those super
light molecules bind
to the proteins,
a signal is sent to the
brain and we sense a smell.
And the really incredible
thing is that these smell
proteins are very specific.
So when we smell,
like birthday cake.
Molecules of whatever
we're smelling actually
go into our noses.
Crazy neat!
But also kind of weird because
it's the same for bad smells.
Molecules of bad
smelling things,
also go into our noses.
CHARLIE: But maybe that's
why Casey doesn't like
jalapeno garlic knots.
Maybe at the time she was
smelling something disgusting.
KIRBY: Yeah, but I wish there
was a way we could figure
this all out scientifically.
(door bell).
CHARLIE: What was that?
BOB: Package!
CHARLIE: Whoa!
BOB: Sign here.
CHARLIE: What
the heck is this?
KIRBY: Check it out
there's two tubes!
CHARLIE: And a letter! Hmm.
Dear Charlie and Kirby.
Happy belated
birthday Charlie!
Oh, that's so nice.
KIRBY: Keep reading!
CHARLIE: This is Dr. Reed
from the Monell Chemical
Senses Center!
Smell and taste
are our specialties!
Enclosed are two saliva vials.
If you'd like, fill
them with your saliva.
KIRBY: Wait our spit?
CHARLIE: And mail them to our
lab and come by for a visit!
Signed, your friend, Dr. Reed.
This is perfect!
They'll know why Casey doesn't
like jalapeno garlic knots.
KIRBY: I don't know Charles.
CHARLIE: Kirby it's
fine just start spitting.
KIRBY: Mmkay.
(spitting).
CHARLIE: Mine's done!
KIRBY: Yup me too.
CHARLIE: Alright,
throw it in the box.
Annnnndd...
Monell Chemical Senses Center.
BOB: You got it.
CHARLIE: Alright guys,
I guess we're gonna
head over to Monell!
Cool, cool!
Let's ride.
Heading over to
Philadelphia, Pennsylvania.
Philadelphia, the
city of brotherly love.
Famous for it's tasty soft
pretzels and cheesesteaks.
The Monell Chemical
Senses Center, the place
in the United States
to study taste and smell.
It's Dr. Reed.
Hey Dr. Reed!
DR. REED: Hi guys!
CHARLIE: Guys, Dr.
Reed, Dr. Reed, guys.
Meet Doctor Danielle
Reed...she's the associate
director performing and
overseeing all kinds of
research on taste and smell
here at the Monell Center.
Her favorite Weird but True
fact is, there's a wildflower
that smells just like chocolate!
Commonly referred to
as the Chocolate Daisy.
So Dr. Reed we sent you a
bunch of our saliva earlier,
have you been checking it out?
DR. REED: Yep, we've
been looking at the DNA.
CHARLIE: Are we
normal tasters?
DR. REED: You'll have
to come and find out.
CHARLIE: Ohhhh man!
KIRBY: Alrighty.
CHARLIE: Let's go!
Let's try it out.
DR. REED: Okay.
CHARLIE: Dr. Reed has
set up three different
experiments for us today.
These will help us learn
the Weird but True ways our
senses of smell and taste
actually work together.
DR. REED: First test we're
gonna learn the difference
between your sense of taste
and your sense of smell.
So we're gonna start with
the dreaded nose clips.
CHARLIE: So, taste and smell
are kind of intertwined, but I
don't really understand it.
DR. REED: There's
two things going on.
One is on the tongue, which
is our sense of taste,
and then there's actually
our sense of smell.
There's a back
door up to the nose.
That's how you appreciate
flavor when you put food in
your mouth.
CHARLIE: Oh, okay.
DR. REED: So are you ready?
CHARLIE: Yeah I'm ready to go.
DR. REED: Okay.
CHARLIE: Dr. Reed will
show us how we need
both taste and smell
to get the full flavor of food.
And to demonstrate this we'll
see if we can figure out the
flavor of our jellybeans.
DR. REED: You're just
gonna put it in your mouth...
CHARLIE: Yeah?
DR. REED: And chew it up.
And as you're chewing
try to guess the flavor.
CHARLIE: That's the plainest
tasting jelly bean I've ever
had in my entire life.
KIRBY: Yeah.
DR. REED: Now, take
your nose clips off.
BOTH: Whoa!
CHARLIE: AHHHHH!
KIRBY: It's coffee.
I got coffee.
CHARLIE: That gross.
KIRBY: What'd you get?
CHARLIE: I got licorice.
I really don't like licorice.
DR. REED: You knew it was
sweet, but you didn't know
what the flavor was until you
took the nose clips off.
CHARLIE: Yeah, yeah, yeah.
DR. REED: And that
allowed that sense of
smell to come into play.
The next test we're going
to show you a little bit
about your sense of taste.
So some people are born able
to taste bitter compounds
and some people can't.
And we took your DNA
in advance so I actually
know whether you guys can
taste this compound or not.
So this is just a
clear, plain liquid.
CHARLIE: Dr. Reed tells
us some people think
this liquid is gross,
but to others it tastes just
like water and I'm really hoping
I won't be able to
taste this stuff.
Cheers man.
KIRBY: Cheers.
CHARLIE: Let's roll...
Ahhh!
KIRBY: What was that?
That was icky! UGH!
CHARLIE: How do
I make it stop?
That's the
grossest thing ever!
KIRBY: That's pretty gross.
DR. REED: So that's a chemical
related to some of the
chemicals that are in broccoli
CHARLIE: If you tested our
saliva, you knew we were
gonna taste that, right?
DR. REED: I did know.
CHARLIE: Dr. Reed,
evil taste scientist.
KIRBY: Let's break down
the difference between
taste and flavor a bit more.
If Charlie were to describe
the taste of a cake he'd
say something like...
CHARLIE: It's pretty sweet.
KIRBY: If Charlie were to
describe the flavor of cake
he'd say something
like this...
CHARLIE: It's got a warm,
lemony smell, but kind of a
touch of nutmeg.
Cool, cool I think we got it.
DR. REED: So now we're
gonna move onto something
called miracle berry.
CHARLIE: Next up, Dr. Reed
will show us how we can trick
our taste buds.
DR. REED: Though these berries
are not sweet themselves, they
have the capacity to change
things into sweet in
the presence of sour.
So first thing we're
gonna do is I'm gonna
have you taste a lemon.
And remember what that
sour lemon taste is like.
CHARLIE: Not too hot.
DR. REED: Now we're gonna
take a miracle berry, and
we're gonna run the pulp
all around our tongue.
CHARLIE: Oh it's bitter.
KIRBY: That's not sweet.
DR. REED: We're going
to take our lemon again.
KIRBY: Mmmmmmmh.
DR. REED: You get it?
CHARLIE: That's
not bad actually.
KIRBY: Tastes like candy.
DR. REED: It tastes like candy?
KIRBY: Yeah.
DR. REED: You kind of get
that sweet lemonade feel.
CHARLIE: That tastes kind
of like a lemon pound cake.
Dr. Reed wasn't lying.
This berry makes
lemons taste like lemonade,
cheese taste like frosting,
and vinegar taste
like fruit juice.
But miracle berries aren't the
only thing that can do this.
Sprinkle a little salt on
grapefruit and it tastes
sweeter.
Eating an artichoke makes
water taste sweeter too.
But the mother of
all flavor hacks.
Toothpaste and OJ.
Toothpaste contains the
chemical sodium lauryl
sulfate, aka SLS.
SLS makes
toothpaste super foamy.
In our mouths we naturally
have a certain amount of
phospholipids,
which block our
bitter receptors.
SLS gets rid of
those phospholipids.
This makes our taste buds much
more sensitive than usual to
bitter molecules in things
like orange juice.
Making it taste all gross!
So now you know.
It's just a little
sodium lauryl sulfate.
DR. REED: If you guys think
this is neat, you should meet
with a flavor chemist.
They study all of the
different molecules that go
into different kinds of foods.
CHARLIE: A flavor chemist.
That's an actual job?
DR. REED: It's an actual job.
CHARLIE: All right, guys.
We gotta head back to HQ
'cause we got a new
topic on our hands,
flavor chemists.
So we'll be back in a bit.
Thanks for the jelly beans
and thanks for an excuse not
to eat broccoli anymore.
See you!
DR. REED: That's
not what I said.
KIRBY: Weird but True, scents
smell better through your
right nostril than they do
through your left!
KIRBY: Charles you
gotta check this out.
CHARLIE: Hey guys!
Welcome back.
KIRBY: Oh hey.
CHARLIE: We're just
enjoying a nice little snack.
After our long trip
home from Philadelphia.
KIRBY: This is amazing!
CHARLIE: Our friend Dr. Reed,
who works there,
was just telling us
about flavor chemists.
KIRBY: Flavorists.
CHARLIE: Kirby's been
doing some research.
And apparently this
job is pretty awesome.
KIRBY: Yeah check it
out, it's all here.
CHARLIE: Hmm ok
so apparently...
Dating back to 1927
researchers thought that
humans could only detect
10,000 different smells, but by
2016 they determined we could
detect over 1 trillion
different smells!
1 trillion!
That a lot of smells.
And detecting all of those
different smells is what
helps flavor chemists,
aka flavorists, design
the flavors of our food.
These super star chemists make
the mind boggling flavor
creations we all love.
KIRBY: Mmmm.
CHARLIE: And it seems like
it'd be pretty easy, right?
Not so much.
In the United States,
an aspiring flavor
chemist starts out
as an apprentice
at a flavor house.
For seven years before
they finally have the
opportunity to become a
certified voting member of the
Society of Flavor Chemists.
And that's when you
know you're legit.
When you're in the society.
KIRBY: And the work they're
doing's pretty tricky 'cause
flavors are difficult to make.
CHARLIE: So how do they do it?
KIRBY: They've
got a super power.
CHARLIE: A very real,
actual, scientific superpower.
You know those tongue taste
charts that look like this?
Well Weird but True , the
taste chart is a myth!
You don't taste salty things
on the bottom on your tongue
and sour things on the side.
KIRBY: You taste
everything everywhere.
CHARLIE: Because every taste
bud has cells that recognise
every basic taste.
KIRBY: And most
flavorists are super tasters.
CHARLIE: It's a real thing.
Alright so the amount of
tastebuds in our mouths varies
from person to person,
but supertasters have more
taste buds than average.
KIRBY: Like a lot more.
CHARLIE: So everything
they taste is extreme.
For example, if a super taster
and a normal taster both drank
the same sour lemonade,
to the normal taster, it'd
be just like a little sour.
KIRBY: That's just
like a little sour.
CHARLIE: But to the
super taster it'd
be incredibly sour.
WHOOOOOOOO!!!
Everything tastes
extreme to a super taster!
Flavors aren't just flavors,
they're flavor explosions!
The cool thing is, this
is a very normal thing,
and super tasters walk
among us every day.
Whoa!
KIRBY: Are you a picky eater?
Do you turn up your nose at
the mere sight of broccoli?
Do certain cheeses
make you queasy?
If yes, then you, my
friend, may be a supertaster!!
CHARLIE: Yeah maybe you don't
like those things because you
actually have an
awesome superpower.
KIRBY: And lucky for you,
there's a way to find out
if you do!
A supertaster test!
CHARLIE: A test that
you guys can do at home.
Let's give it a shot.
Here's what you need.
Blue food dye!
Cotton swab!
Tweezers!
Hole punch reinforcement!
A magnifying glass!
KIRBY: First, using the
cotton swab, coat the
front third of your tongue
with blue food coloring.
So the blue dye dyes the
tongue but not these dots
called the papillae.
And each papillae has three
to five taste buds in them.
Next place a hole punch
reinforcement on your tongue.
Pro tip: Stick two
together so you don't have
to taste that sticky glue.
Then, ask a buddy to check
your tongue out and count
the papillae inside the
hole punch reinforcement.
So if you have less than 15
papillae, you're a non-taster.
If you have between 15 and
35, you're a normal taster.
And if you have more than
35, you're a supertaster!
Let's see what we got!
CHARLIE: Alright guys Kirby
and I counted the number of
papillae and now we
have the results!
Kirby, the number of
papillae on your tongue was...
20!
KIRBY: Nice!
CHARLIE: You are
a...normal taster!
Aww.
KIRBY: That's ok,
that's ok, that's fine.
Charles, your
papillae count was...
CHARLIE: Come on, come
on, come on !
KIRBY: 17!
CHARLIE: Nooo!! Ugh!
I wanted to be a supertaster!
KIRBY: That's ok.
CHARLIE: Alright, back to HQ.
Ah that's alright Kirb. There
are other super things about us.
KIRBY: Very true.
(doorbell).
CHARLIE: Another
birthday package?
BOB: Special delivery.
CHARLIE: Whoa!
This one's from
FONA International.
Dear Charlie and Kirby.
We heard that you were
unraveling the world of
taste and smell today.
KIRBY: How does
everyone know this?
CHARLIE: We were wondering
if you'd like to visit our
flavor house,
meet with our taste
experts, and make some
flavors yourself.
Hope to see you soon!
KIRBY: Sounds
pretty hard to pass up.
CHARLIE: We're
definitely going right Kirb?
KIRBY: Oh we're going.
CHARLIE: Awesome
we'll see you guys there.
KIRBY: Weird but True,
girls have more taste
buds than boys,
because girls
have more papillae!
CHARLIE: Oh hey
guys, welcome back!
Today we're talking about
sense of smell and taste.
And earlier we got a
letter from this place,
FONA International.
It's a flavor house
just around the corner
from us in Chicago.
KIRBY: Let's go check it out.
CHARLIE: Alright,
let's head that way.
The experts here work with
over 4800 raw materials
to create delicious flavor
combinations that can
be found in all sorts of
different foods and drinks.
It's the perfect place for
us to put our smell and
taste skills to the test.
LAUREN: Oh hey, Charlie, Kirby.
KIRBY: Hello.
CHARLIE: Hi.
LAUREN: Hey.
CHARLIE: How's it going?
LAUREN: Good how are you guys?
CHARLIE: Good, did you
send us that package?
LAUREN: I did.
You guys got it?
CHARLIE: Yeah, for sure!
LAUREN: Awesome!
CHARLIE: This is
Lauren Morris.
She's a flavor chemist, which
means she creates flavors
that end up in some
of our favorite foods.
Like chewing gum
and potato chips.
Her favorite Weird but True
fact is, you're more sensitive
to smells when you're hungry!
Before we get started, she has
us put on some safety gear.
LAUREN: Ready to be a
flavorist for a day?
KIRBY: Oh yeah.
CHARLIE: Let's do it.
LAUREN: Awesome.
CHARLIE: Where
are we starting?
LAUREN: We're going to
make a coconut flavor!
CHARLIE: Coconut!
LAUREN: So what we're gonna
do here is we're gonna add
two raw materials.
CHARLIE: How many drops?
How many are we adding here?
LAUREN: So you're
gonna add .1 gram.
CHARLIE: Lauren shows us
how mixing chemical materials
with long fancy names,
like acetylacetone and gamma
nonalactone, can make flavors
like the coconut flavor
drink we're making.
KIRBY: We're at uh .025.
LAUREN: Aaaand you're good.
Just a little bit goes a
long way for these flavors.
Beautiful.
CHARLIE: Can we make it fancy?
Can we make it any colors? Or?
LAUREN: Absolutely.
It's a great way to look at
the flavor and see the
different colors and how it
mixes and if it's in solution.
KIRBY: That's it?
LAUREN: That's it.
And we'll just give
it a gentle spin.
KIRBY: That's awesome.
There's a little
tornado inside!
LAUREN: Alright the flavor
is mixed, it looks great.
CHARLIE: What
happened to our pink color?
LAUREN: Well it
gets dissolved.
Let's see how it tastes
and if you can pick out
the nuances of coconut.
KIRBY: Alrighty team
let's give it a go.
CHARLIE: Cheers.
LAUREN: Cheers.
CHARLIE: Cheers.
LAUREN: Nice job!
KIRBY: It is coconutty.
CHARLIE: Yeah!
KIRBY: It's totally coconutty!
LAUREN: Creamy, coconut.
CHARLIE: So what do
these flavors taste like
in the actual food?
LAUREN: Paul, our application
scientist, is in the lab
waiting for you guys and he
can show you how to add the
flavors to the food products
and then you guys can taste
them and see how
different they are.
CHARLIE: And we
can get some things?
LAUREN: Absolutely.
CHARLIE: Alright
we're heading that way.
LAUREN: You guys did awesome.
KIRBY: Thank you.
LAUREN: Thanks so much.
CHARLIE: Alright thanks
so much Lauren! See ya!
We're off to
meet Paul Hoffman.
As an application scientist he
tracks ratios of raw materials
that go into different flavors.
He also experiments with
different techniques and tools
like sprayers and mixers to
add flavors that make
our foods taste great.
His favorite Weird but True
fact is, the fattier the food,
the longer it holds the
flavor in your mouth!
Hey are you Paul?
PAUL: I am.
CHARLIE: Lauren sent us over.
She said you're
a food application
scientist, is that right?
PAUL: I am.
So you guys made coconut
flavor, but I made a flavor
that I want you
guys to try out.
So we've got our chips.
KIRBY: Going in
the chip machine.
PAUL: And here's our flavor.
CHARLIE: So it's kind of
like you're misting a flavor
onto the potato chips.
PAUL: Yup exactly.
Alright, ready to go.
KIRBY: Ok mystery flavor.
Let's do it.
PAUL: Any ideas?
KIRBY: I'm smelling
caramel or something.
PAUL: Alright.
CHARLIE: I smell like
brownies and nail polish.
It's like a weird combo.
Chip for you.
KIRBY: Thank you, Paul.
PAUL: Thank you.
CHARLIE: Chip.
KIRBY: Thank you.
CHARLIE: Cheers the chip.
PAUL: Cheers.
KIRBY: I think I have an idea.
PAUL: Alright.
KIRBY: It smells caramelly.
PAUL: OK.
KIRBY: But I think
it's s'more flavored.
PAUL: You guys got it!
KIRBY: No I...
CHARLIE: I had no idea.
PAUL: Yeah.
KIRBY: Its 100% S'more.
CHARLIE: I've very impressed
with Kirby right now.
That was so cool.
KIRBY: I think I win the
flavor game today.
CHARLIE: I'll give it
to you with that one.
It's like marshmallowy, got
chocolate, a little, like a
cinnamon graham cracker thing.
PAUL: Yep.
CHARLIE: Delicious.
S'more flavored potato chip.
Awesome.
After proving that Paul
can make potato chips
taste like well...
just about anything he's
got another special taste
test in store for us.
PAUL: Charlie I heard it's
your birthday this week.
CHARLIE: Hey it totally is!
PAUL: Alright let's flavor
some frosting for your cake!
KIRBY: Nice.
CHARLIE: Perfect let's do it!
PAUL: So we've got our
frosting, my secret flavor.
CHARLIE: Oooo it's orange.
KIRBY: Orange.
Hints or a trick?
CHARLIE: I'm guessing
orange soda what do you think?
KIRBY: It's kind of
brown looking. Rootbeer?
CHARLIE: Rootbeer?
PAUL: Alright can you can
you keep spinning this?
KIRBY: Yup.
CHARLIE: Yeah. We got it.
PAUL: I'll go grab your cake.
KIRBY: Awesome.
What do you think?
Give me guesses.
CHARLIE: Whoa!
That smells weird as can be!
KIRBY: For sure.
Let's give it a taste.
CHARLIE: Oh gosh.
PAUL: Let's try it.
CHARLIE: 1...
KIRBY: Cheers everyone.
CHARLIE: 2...3...
KIRBY: What on earth is it?
PAUL: Any ideas?
CHARLIE: Oh!
KIRBY: I don't even know!
PAUL: Well that's
a hotdog frosting.
CHARLIE: OOOO.
KIRBY: Ugh!
PAUL: Just for your birthday!
KIRBY: Gross!
CHARLIE: That's gross!
So I guess that's why you and
Lauren have jobs, so you don't
make stuff nasty like this.
PAUL: Exactly.
CHARLIE: Thanks so much for
helping us out today Paul!
This has been awesome
and entirely disgusting,
but you're clearly
really good at your job.
PAUL: Thanks guys,
come back any time.
CHARLIE: Alright guys we're
gonna head back to HQ,
but we'll see you
in a few minutes.
Time to figure out once and
for all why Casey doesn't like
jalapeno garlic knots!
It makes no sense.
We'll see you in a bit.
KIRBY: Weird but True, your
body can detect tastes in
just.0015 seconds.
That's as fast as a
blink of an eye!
CHARLIE: Hey guys.
We just got back from
FONA International.
KIRBY: So many flavors!
CHARLIE: S'more
flavored potato chip.
We learned a lot about taste
and the fact that flavors can
taste differently to
different people.
KIRBY: Maybe that's why
Casey doesn't like the
jalapeno garlic knots.
CHARLIE: Oh yeah, I feel
like we're so close to
figuring this out!
What else did we learn today?
There were so many
Weird but True things.
When you smell something,
molecules of what you're
smelling enter your nose.
This can be good or bad.
KIRBY: There's a berry
that can make sour
foods taste sweet.
CHARLIE: To a super taster,
even bland foods can be a
flavor explosion.
Whoooooooo!
Alright guys,
the Casey dilemma.
Why does Casey not
like garlic knots?
KIRBY: I don't know
cause, they're amazing.
CASEY: Hey guys
how's it going?
CHARLIE: We're just trying to
figure out why you don't like
jalapeno garlic knots.
CASEY: What are
you talking about?
I love jalapeno garlic knots.
CHARLIE: But you didn't
have any this morning?
CASEY: I had just
brushed my teeth.
CHARLIE: Wait what?
CASEY: The sodium lauryl
sulfate in my toothpaste
lowered the surface tension of
the saliva in my mouth,
basically destroying any
phospholipids and bitter
receptor inhibitors
that were in there.
CHARLIE: That's
flavor hacking.
Like with the miracle berry.
CASEY: You bet it's flavor
hacking, but you know, that
was this morning.
So I'll have a
jalapeno garlic knot now.
CHARLIE: Alright
we figured it out!
KIRBY: Another mystery solved!
CHARLIE: Celebrate
with a garlic knot?
KIRBY: Oh yeah.
CHARLIE: Alright thanks
guys so much for stopping by!
Come by again when we discover
more things that are weird...
KIRBY: But true!
CHARLIE: We'll see you later!
CHARLIE: Mmm. Yeah.
KIRBY: Cheers.
Garlic knots, Mmm.
Captioned by Cotter
Captioning Services.
Quick breakdown of
what's going on.
We're in Philly right now.
With a super scientist who's
making us taste and smell
all of these weird things to
get us a sense of our senses.
KIRBY: That was gross.
CHARLIE: Oh man kind of gross,
but what's happening here is
definitely Weird but True.
(theme music plays).
Dude, I don't smell anything!
KIRBY: Charles!
CHARLIE: Alright. Hey guys!
Charlie here, you
know my sister Kirby!
KIRBY: Hey guys!
CHARLIE: Oh my gosh, we're
so glad that you're here.
I think we just
gotta get right into it.
KIRBY: So like
two minutes ago...
CHARLIE: Two minutes!
KIRBY: We were in the kitchen
enjoying our favorite snack.
CHARLIE: Jalapeno garlic knots.
There we were, noshing
on some wicked knots.
When all of the sudden...our
older sister Casey showed up.
CASEY: Hey guys.
What are you guys eating?
CHARLIE: Garlic knots.
CASEY: You guys smell awful.
CHARLIE: What are
you talking about?
KIRBY: We smell great!
CHARLIE: Want a knot?
CASEY: Yeah, no thanks.
KIRBY: You don't like
jalapeno garlic knots?
CASEY: Ew no gross!
CHARLIE: How is
that even possible?
KIRBY: Bizarre.
CHARLIE: We don't understand!
KIRBY: How can Casey not
like something so heavenly?
But we're gonna get
to the bottom of it.
CHARLIE: So today we're
unraveling the world of...
Smell and taste!
Senses!
The best part of life!
KIRBY: You gotta love 'em.
CHARLIE: Using our
senses we can...
See wonderful
birthday decorations!
KIRBY: Happy birthday to you!
CHARLIE: Hear the jolly
voices of our friends
singing happy birthday.
Smell a surprise birthday pie!
Feel a birthday present!
And taste a
delicious birthday cake!
KIRBY: So yesterday was
Charlie's birthday, if you
didn't notice.
CHARLIE: Happy birthday!
KIRBY: Ok, ok.
But let's focus.
Senses.
What is a sense?
CHARLIE: Well we've
got five basic senses.
First we've got
touch, sight, and hearing.
They're all super similar
because they track changes
in our environment.
Like changes in temperature.
Changes in the light.
Or changes in sound.
Taste and smell are
a little different.
Here's what I mean.
First. Taste.
So, our tongue is covered in a
bunch of different taste buds.
And if we just take a
little bit of a closer look.
We can see each taste bud is
made up of a bunch of
different taste cells,
and each of these cells
recognizes one of the five
major tastes we can detect:
you've got your sweet cells,
your salty cells, sour cells,
bitter cells, and umami cells.
Cool science word, Umami.
Umami's the fifth basic taste.
It's a more savory and meaty.
Cool, cool. So each taste bud
can recognize each flavor.
How nuts is that?
KIRBY: Super nuts!
CHARLIE: So that's
how taste works.
Molecules from our food and
drink bind to taste buds,
which trigger certain cells,
that fire taste-specific
signals to our brain.
So we can detect
delicious tastes like
jalapeno garlic knots.
Unless you're Casey of course.
KIRBY: Time for smell.
Smell is kind of like
tasting with our nose.
Instead of deliberately
shoving material into
our nose,
like we do with our mouth,
super light molecules from our
food float through the air
into our nose.
And, inside our nose,
there are a bunch of
teeny tiny proteins.
If we take a little closer
look at those proteins...
We see that they have
receptor areas too!
When those super
light molecules bind
to the proteins,
a signal is sent to the
brain and we sense a smell.
And the really incredible
thing is that these smell
proteins are very specific.
So when we smell,
like birthday cake.
Molecules of whatever
we're smelling actually
go into our noses.
Crazy neat!
But also kind of weird because
it's the same for bad smells.
Molecules of bad
smelling things,
also go into our noses.
CHARLIE: But maybe that's
why Casey doesn't like
jalapeno garlic knots.
Maybe at the time she was
smelling something disgusting.
KIRBY: Yeah, but I wish there
was a way we could figure
this all out scientifically.
(door bell).
CHARLIE: What was that?
BOB: Package!
CHARLIE: Whoa!
BOB: Sign here.
CHARLIE: What
the heck is this?
KIRBY: Check it out
there's two tubes!
CHARLIE: And a letter! Hmm.
Dear Charlie and Kirby.
Happy belated
birthday Charlie!
Oh, that's so nice.
KIRBY: Keep reading!
CHARLIE: This is Dr. Reed
from the Monell Chemical
Senses Center!
Smell and taste
are our specialties!
Enclosed are two saliva vials.
If you'd like, fill
them with your saliva.
KIRBY: Wait our spit?
CHARLIE: And mail them to our
lab and come by for a visit!
Signed, your friend, Dr. Reed.
This is perfect!
They'll know why Casey doesn't
like jalapeno garlic knots.
KIRBY: I don't know Charles.
CHARLIE: Kirby it's
fine just start spitting.
KIRBY: Mmkay.
(spitting).
CHARLIE: Mine's done!
KIRBY: Yup me too.
CHARLIE: Alright,
throw it in the box.
Annnnndd...
Monell Chemical Senses Center.
BOB: You got it.
CHARLIE: Alright guys,
I guess we're gonna
head over to Monell!
Cool, cool!
Let's ride.
Heading over to
Philadelphia, Pennsylvania.
Philadelphia, the
city of brotherly love.
Famous for it's tasty soft
pretzels and cheesesteaks.
The Monell Chemical
Senses Center, the place
in the United States
to study taste and smell.
It's Dr. Reed.
Hey Dr. Reed!
DR. REED: Hi guys!
CHARLIE: Guys, Dr.
Reed, Dr. Reed, guys.
Meet Doctor Danielle
Reed...she's the associate
director performing and
overseeing all kinds of
research on taste and smell
here at the Monell Center.
Her favorite Weird but True
fact is, there's a wildflower
that smells just like chocolate!
Commonly referred to
as the Chocolate Daisy.
So Dr. Reed we sent you a
bunch of our saliva earlier,
have you been checking it out?
DR. REED: Yep, we've
been looking at the DNA.
CHARLIE: Are we
normal tasters?
DR. REED: You'll have
to come and find out.
CHARLIE: Ohhhh man!
KIRBY: Alrighty.
CHARLIE: Let's go!
Let's try it out.
DR. REED: Okay.
CHARLIE: Dr. Reed has
set up three different
experiments for us today.
These will help us learn
the Weird but True ways our
senses of smell and taste
actually work together.
DR. REED: First test we're
gonna learn the difference
between your sense of taste
and your sense of smell.
So we're gonna start with
the dreaded nose clips.
CHARLIE: So, taste and smell
are kind of intertwined, but I
don't really understand it.
DR. REED: There's
two things going on.
One is on the tongue, which
is our sense of taste,
and then there's actually
our sense of smell.
There's a back
door up to the nose.
That's how you appreciate
flavor when you put food in
your mouth.
CHARLIE: Oh, okay.
DR. REED: So are you ready?
CHARLIE: Yeah I'm ready to go.
DR. REED: Okay.
CHARLIE: Dr. Reed will
show us how we need
both taste and smell
to get the full flavor of food.
And to demonstrate this we'll
see if we can figure out the
flavor of our jellybeans.
DR. REED: You're just
gonna put it in your mouth...
CHARLIE: Yeah?
DR. REED: And chew it up.
And as you're chewing
try to guess the flavor.
CHARLIE: That's the plainest
tasting jelly bean I've ever
had in my entire life.
KIRBY: Yeah.
DR. REED: Now, take
your nose clips off.
BOTH: Whoa!
CHARLIE: AHHHHH!
KIRBY: It's coffee.
I got coffee.
CHARLIE: That gross.
KIRBY: What'd you get?
CHARLIE: I got licorice.
I really don't like licorice.
DR. REED: You knew it was
sweet, but you didn't know
what the flavor was until you
took the nose clips off.
CHARLIE: Yeah, yeah, yeah.
DR. REED: And that
allowed that sense of
smell to come into play.
The next test we're going
to show you a little bit
about your sense of taste.
So some people are born able
to taste bitter compounds
and some people can't.
And we took your DNA
in advance so I actually
know whether you guys can
taste this compound or not.
So this is just a
clear, plain liquid.
CHARLIE: Dr. Reed tells
us some people think
this liquid is gross,
but to others it tastes just
like water and I'm really hoping
I won't be able to
taste this stuff.
Cheers man.
KIRBY: Cheers.
CHARLIE: Let's roll...
Ahhh!
KIRBY: What was that?
That was icky! UGH!
CHARLIE: How do
I make it stop?
That's the
grossest thing ever!
KIRBY: That's pretty gross.
DR. REED: So that's a chemical
related to some of the
chemicals that are in broccoli
CHARLIE: If you tested our
saliva, you knew we were
gonna taste that, right?
DR. REED: I did know.
CHARLIE: Dr. Reed,
evil taste scientist.
KIRBY: Let's break down
the difference between
taste and flavor a bit more.
If Charlie were to describe
the taste of a cake he'd
say something like...
CHARLIE: It's pretty sweet.
KIRBY: If Charlie were to
describe the flavor of cake
he'd say something
like this...
CHARLIE: It's got a warm,
lemony smell, but kind of a
touch of nutmeg.
Cool, cool I think we got it.
DR. REED: So now we're
gonna move onto something
called miracle berry.
CHARLIE: Next up, Dr. Reed
will show us how we can trick
our taste buds.
DR. REED: Though these berries
are not sweet themselves, they
have the capacity to change
things into sweet in
the presence of sour.
So first thing we're
gonna do is I'm gonna
have you taste a lemon.
And remember what that
sour lemon taste is like.
CHARLIE: Not too hot.
DR. REED: Now we're gonna
take a miracle berry, and
we're gonna run the pulp
all around our tongue.
CHARLIE: Oh it's bitter.
KIRBY: That's not sweet.
DR. REED: We're going
to take our lemon again.
KIRBY: Mmmmmmmh.
DR. REED: You get it?
CHARLIE: That's
not bad actually.
KIRBY: Tastes like candy.
DR. REED: It tastes like candy?
KIRBY: Yeah.
DR. REED: You kind of get
that sweet lemonade feel.
CHARLIE: That tastes kind
of like a lemon pound cake.
Dr. Reed wasn't lying.
This berry makes
lemons taste like lemonade,
cheese taste like frosting,
and vinegar taste
like fruit juice.
But miracle berries aren't the
only thing that can do this.
Sprinkle a little salt on
grapefruit and it tastes
sweeter.
Eating an artichoke makes
water taste sweeter too.
But the mother of
all flavor hacks.
Toothpaste and OJ.
Toothpaste contains the
chemical sodium lauryl
sulfate, aka SLS.
SLS makes
toothpaste super foamy.
In our mouths we naturally
have a certain amount of
phospholipids,
which block our
bitter receptors.
SLS gets rid of
those phospholipids.
This makes our taste buds much
more sensitive than usual to
bitter molecules in things
like orange juice.
Making it taste all gross!
So now you know.
It's just a little
sodium lauryl sulfate.
DR. REED: If you guys think
this is neat, you should meet
with a flavor chemist.
They study all of the
different molecules that go
into different kinds of foods.
CHARLIE: A flavor chemist.
That's an actual job?
DR. REED: It's an actual job.
CHARLIE: All right, guys.
We gotta head back to HQ
'cause we got a new
topic on our hands,
flavor chemists.
So we'll be back in a bit.
Thanks for the jelly beans
and thanks for an excuse not
to eat broccoli anymore.
See you!
DR. REED: That's
not what I said.
KIRBY: Weird but True, scents
smell better through your
right nostril than they do
through your left!
KIRBY: Charles you
gotta check this out.
CHARLIE: Hey guys!
Welcome back.
KIRBY: Oh hey.
CHARLIE: We're just
enjoying a nice little snack.
After our long trip
home from Philadelphia.
KIRBY: This is amazing!
CHARLIE: Our friend Dr. Reed,
who works there,
was just telling us
about flavor chemists.
KIRBY: Flavorists.
CHARLIE: Kirby's been
doing some research.
And apparently this
job is pretty awesome.
KIRBY: Yeah check it
out, it's all here.
CHARLIE: Hmm ok
so apparently...
Dating back to 1927
researchers thought that
humans could only detect
10,000 different smells, but by
2016 they determined we could
detect over 1 trillion
different smells!
1 trillion!
That a lot of smells.
And detecting all of those
different smells is what
helps flavor chemists,
aka flavorists, design
the flavors of our food.
These super star chemists make
the mind boggling flavor
creations we all love.
KIRBY: Mmmm.
CHARLIE: And it seems like
it'd be pretty easy, right?
Not so much.
In the United States,
an aspiring flavor
chemist starts out
as an apprentice
at a flavor house.
For seven years before
they finally have the
opportunity to become a
certified voting member of the
Society of Flavor Chemists.
And that's when you
know you're legit.
When you're in the society.
KIRBY: And the work they're
doing's pretty tricky 'cause
flavors are difficult to make.
CHARLIE: So how do they do it?
KIRBY: They've
got a super power.
CHARLIE: A very real,
actual, scientific superpower.
You know those tongue taste
charts that look like this?
Well Weird but True , the
taste chart is a myth!
You don't taste salty things
on the bottom on your tongue
and sour things on the side.
KIRBY: You taste
everything everywhere.
CHARLIE: Because every taste
bud has cells that recognise
every basic taste.
KIRBY: And most
flavorists are super tasters.
CHARLIE: It's a real thing.
Alright so the amount of
tastebuds in our mouths varies
from person to person,
but supertasters have more
taste buds than average.
KIRBY: Like a lot more.
CHARLIE: So everything
they taste is extreme.
For example, if a super taster
and a normal taster both drank
the same sour lemonade,
to the normal taster, it'd
be just like a little sour.
KIRBY: That's just
like a little sour.
CHARLIE: But to the
super taster it'd
be incredibly sour.
WHOOOOOOOO!!!
Everything tastes
extreme to a super taster!
Flavors aren't just flavors,
they're flavor explosions!
The cool thing is, this
is a very normal thing,
and super tasters walk
among us every day.
Whoa!
KIRBY: Are you a picky eater?
Do you turn up your nose at
the mere sight of broccoli?
Do certain cheeses
make you queasy?
If yes, then you, my
friend, may be a supertaster!!
CHARLIE: Yeah maybe you don't
like those things because you
actually have an
awesome superpower.
KIRBY: And lucky for you,
there's a way to find out
if you do!
A supertaster test!
CHARLIE: A test that
you guys can do at home.
Let's give it a shot.
Here's what you need.
Blue food dye!
Cotton swab!
Tweezers!
Hole punch reinforcement!
A magnifying glass!
KIRBY: First, using the
cotton swab, coat the
front third of your tongue
with blue food coloring.
So the blue dye dyes the
tongue but not these dots
called the papillae.
And each papillae has three
to five taste buds in them.
Next place a hole punch
reinforcement on your tongue.
Pro tip: Stick two
together so you don't have
to taste that sticky glue.
Then, ask a buddy to check
your tongue out and count
the papillae inside the
hole punch reinforcement.
So if you have less than 15
papillae, you're a non-taster.
If you have between 15 and
35, you're a normal taster.
And if you have more than
35, you're a supertaster!
Let's see what we got!
CHARLIE: Alright guys Kirby
and I counted the number of
papillae and now we
have the results!
Kirby, the number of
papillae on your tongue was...
20!
KIRBY: Nice!
CHARLIE: You are
a...normal taster!
Aww.
KIRBY: That's ok,
that's ok, that's fine.
Charles, your
papillae count was...
CHARLIE: Come on, come
on, come on !
KIRBY: 17!
CHARLIE: Nooo!! Ugh!
I wanted to be a supertaster!
KIRBY: That's ok.
CHARLIE: Alright, back to HQ.
Ah that's alright Kirb. There
are other super things about us.
KIRBY: Very true.
(doorbell).
CHARLIE: Another
birthday package?
BOB: Special delivery.
CHARLIE: Whoa!
This one's from
FONA International.
Dear Charlie and Kirby.
We heard that you were
unraveling the world of
taste and smell today.
KIRBY: How does
everyone know this?
CHARLIE: We were wondering
if you'd like to visit our
flavor house,
meet with our taste
experts, and make some
flavors yourself.
Hope to see you soon!
KIRBY: Sounds
pretty hard to pass up.
CHARLIE: We're
definitely going right Kirb?
KIRBY: Oh we're going.
CHARLIE: Awesome
we'll see you guys there.
KIRBY: Weird but True,
girls have more taste
buds than boys,
because girls
have more papillae!
CHARLIE: Oh hey
guys, welcome back!
Today we're talking about
sense of smell and taste.
And earlier we got a
letter from this place,
FONA International.
It's a flavor house
just around the corner
from us in Chicago.
KIRBY: Let's go check it out.
CHARLIE: Alright,
let's head that way.
The experts here work with
over 4800 raw materials
to create delicious flavor
combinations that can
be found in all sorts of
different foods and drinks.
It's the perfect place for
us to put our smell and
taste skills to the test.
LAUREN: Oh hey, Charlie, Kirby.
KIRBY: Hello.
CHARLIE: Hi.
LAUREN: Hey.
CHARLIE: How's it going?
LAUREN: Good how are you guys?
CHARLIE: Good, did you
send us that package?
LAUREN: I did.
You guys got it?
CHARLIE: Yeah, for sure!
LAUREN: Awesome!
CHARLIE: This is
Lauren Morris.
She's a flavor chemist, which
means she creates flavors
that end up in some
of our favorite foods.
Like chewing gum
and potato chips.
Her favorite Weird but True
fact is, you're more sensitive
to smells when you're hungry!
Before we get started, she has
us put on some safety gear.
LAUREN: Ready to be a
flavorist for a day?
KIRBY: Oh yeah.
CHARLIE: Let's do it.
LAUREN: Awesome.
CHARLIE: Where
are we starting?
LAUREN: We're going to
make a coconut flavor!
CHARLIE: Coconut!
LAUREN: So what we're gonna
do here is we're gonna add
two raw materials.
CHARLIE: How many drops?
How many are we adding here?
LAUREN: So you're
gonna add .1 gram.
CHARLIE: Lauren shows us
how mixing chemical materials
with long fancy names,
like acetylacetone and gamma
nonalactone, can make flavors
like the coconut flavor
drink we're making.
KIRBY: We're at uh .025.
LAUREN: Aaaand you're good.
Just a little bit goes a
long way for these flavors.
Beautiful.
CHARLIE: Can we make it fancy?
Can we make it any colors? Or?
LAUREN: Absolutely.
It's a great way to look at
the flavor and see the
different colors and how it
mixes and if it's in solution.
KIRBY: That's it?
LAUREN: That's it.
And we'll just give
it a gentle spin.
KIRBY: That's awesome.
There's a little
tornado inside!
LAUREN: Alright the flavor
is mixed, it looks great.
CHARLIE: What
happened to our pink color?
LAUREN: Well it
gets dissolved.
Let's see how it tastes
and if you can pick out
the nuances of coconut.
KIRBY: Alrighty team
let's give it a go.
CHARLIE: Cheers.
LAUREN: Cheers.
CHARLIE: Cheers.
LAUREN: Nice job!
KIRBY: It is coconutty.
CHARLIE: Yeah!
KIRBY: It's totally coconutty!
LAUREN: Creamy, coconut.
CHARLIE: So what do
these flavors taste like
in the actual food?
LAUREN: Paul, our application
scientist, is in the lab
waiting for you guys and he
can show you how to add the
flavors to the food products
and then you guys can taste
them and see how
different they are.
CHARLIE: And we
can get some things?
LAUREN: Absolutely.
CHARLIE: Alright
we're heading that way.
LAUREN: You guys did awesome.
KIRBY: Thank you.
LAUREN: Thanks so much.
CHARLIE: Alright thanks
so much Lauren! See ya!
We're off to
meet Paul Hoffman.
As an application scientist he
tracks ratios of raw materials
that go into different flavors.
He also experiments with
different techniques and tools
like sprayers and mixers to
add flavors that make
our foods taste great.
His favorite Weird but True
fact is, the fattier the food,
the longer it holds the
flavor in your mouth!
Hey are you Paul?
PAUL: I am.
CHARLIE: Lauren sent us over.
She said you're
a food application
scientist, is that right?
PAUL: I am.
So you guys made coconut
flavor, but I made a flavor
that I want you
guys to try out.
So we've got our chips.
KIRBY: Going in
the chip machine.
PAUL: And here's our flavor.
CHARLIE: So it's kind of
like you're misting a flavor
onto the potato chips.
PAUL: Yup exactly.
Alright, ready to go.
KIRBY: Ok mystery flavor.
Let's do it.
PAUL: Any ideas?
KIRBY: I'm smelling
caramel or something.
PAUL: Alright.
CHARLIE: I smell like
brownies and nail polish.
It's like a weird combo.
Chip for you.
KIRBY: Thank you, Paul.
PAUL: Thank you.
CHARLIE: Chip.
KIRBY: Thank you.
CHARLIE: Cheers the chip.
PAUL: Cheers.
KIRBY: I think I have an idea.
PAUL: Alright.
KIRBY: It smells caramelly.
PAUL: OK.
KIRBY: But I think
it's s'more flavored.
PAUL: You guys got it!
KIRBY: No I...
CHARLIE: I had no idea.
PAUL: Yeah.
KIRBY: Its 100% S'more.
CHARLIE: I've very impressed
with Kirby right now.
That was so cool.
KIRBY: I think I win the
flavor game today.
CHARLIE: I'll give it
to you with that one.
It's like marshmallowy, got
chocolate, a little, like a
cinnamon graham cracker thing.
PAUL: Yep.
CHARLIE: Delicious.
S'more flavored potato chip.
Awesome.
After proving that Paul
can make potato chips
taste like well...
just about anything he's
got another special taste
test in store for us.
PAUL: Charlie I heard it's
your birthday this week.
CHARLIE: Hey it totally is!
PAUL: Alright let's flavor
some frosting for your cake!
KIRBY: Nice.
CHARLIE: Perfect let's do it!
PAUL: So we've got our
frosting, my secret flavor.
CHARLIE: Oooo it's orange.
KIRBY: Orange.
Hints or a trick?
CHARLIE: I'm guessing
orange soda what do you think?
KIRBY: It's kind of
brown looking. Rootbeer?
CHARLIE: Rootbeer?
PAUL: Alright can you can
you keep spinning this?
KIRBY: Yup.
CHARLIE: Yeah. We got it.
PAUL: I'll go grab your cake.
KIRBY: Awesome.
What do you think?
Give me guesses.
CHARLIE: Whoa!
That smells weird as can be!
KIRBY: For sure.
Let's give it a taste.
CHARLIE: Oh gosh.
PAUL: Let's try it.
CHARLIE: 1...
KIRBY: Cheers everyone.
CHARLIE: 2...3...
KIRBY: What on earth is it?
PAUL: Any ideas?
CHARLIE: Oh!
KIRBY: I don't even know!
PAUL: Well that's
a hotdog frosting.
CHARLIE: OOOO.
KIRBY: Ugh!
PAUL: Just for your birthday!
KIRBY: Gross!
CHARLIE: That's gross!
So I guess that's why you and
Lauren have jobs, so you don't
make stuff nasty like this.
PAUL: Exactly.
CHARLIE: Thanks so much for
helping us out today Paul!
This has been awesome
and entirely disgusting,
but you're clearly
really good at your job.
PAUL: Thanks guys,
come back any time.
CHARLIE: Alright guys we're
gonna head back to HQ,
but we'll see you
in a few minutes.
Time to figure out once and
for all why Casey doesn't like
jalapeno garlic knots!
It makes no sense.
We'll see you in a bit.
KIRBY: Weird but True, your
body can detect tastes in
just.0015 seconds.
That's as fast as a
blink of an eye!
CHARLIE: Hey guys.
We just got back from
FONA International.
KIRBY: So many flavors!
CHARLIE: S'more
flavored potato chip.
We learned a lot about taste
and the fact that flavors can
taste differently to
different people.
KIRBY: Maybe that's why
Casey doesn't like the
jalapeno garlic knots.
CHARLIE: Oh yeah, I feel
like we're so close to
figuring this out!
What else did we learn today?
There were so many
Weird but True things.
When you smell something,
molecules of what you're
smelling enter your nose.
This can be good or bad.
KIRBY: There's a berry
that can make sour
foods taste sweet.
CHARLIE: To a super taster,
even bland foods can be a
flavor explosion.
Whoooooooo!
Alright guys,
the Casey dilemma.
Why does Casey not
like garlic knots?
KIRBY: I don't know
cause, they're amazing.
CASEY: Hey guys
how's it going?
CHARLIE: We're just trying to
figure out why you don't like
jalapeno garlic knots.
CASEY: What are
you talking about?
I love jalapeno garlic knots.
CHARLIE: But you didn't
have any this morning?
CASEY: I had just
brushed my teeth.
CHARLIE: Wait what?
CASEY: The sodium lauryl
sulfate in my toothpaste
lowered the surface tension of
the saliva in my mouth,
basically destroying any
phospholipids and bitter
receptor inhibitors
that were in there.
CHARLIE: That's
flavor hacking.
Like with the miracle berry.
CASEY: You bet it's flavor
hacking, but you know, that
was this morning.
So I'll have a
jalapeno garlic knot now.
CHARLIE: Alright
we figured it out!
KIRBY: Another mystery solved!
CHARLIE: Celebrate
with a garlic knot?
KIRBY: Oh yeah.
CHARLIE: Alright thanks
guys so much for stopping by!
Come by again when we discover
more things that are weird...
KIRBY: But true!
CHARLIE: We'll see you later!
CHARLIE: Mmm. Yeah.
KIRBY: Cheers.
Garlic knots, Mmm.
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