But Why: A Podcast for Curious Kids Episode: Why Do Some People Like Spicy Food? Release Date: June 27, 2025 Host: Jane Lindholm Guest: Kenji Lopez Alt, Chef and Food Writer

Introduction

In this episode of But Why: A Podcast for Curious Kids, host Jane Lindholm engages with renowned chef and food writer Kenji Lopez Alt to explore the intriguing world of food preferences, particularly focusing on why some people enjoy spicy foods while others do not. The conversation delves into the science of taste, cultural influences on eating habits, and the evolutionary significance of cooking.

Understanding Taste and Food Preferences

Kenji Lopez Alt begins by explaining that taste is a complex sensation involving more than just our taste buds.

Kenji Lopez Alt [05:45]: "When you think about taste, you think you've learned that you have taste buds on your tongue, and those are your taste receptors, and those are the things that tell you what something tastes like."

He emphasizes that taste perception involves multiple senses:

Kenji Lopez Alt [05:53]: "Food is actually the sensation of taste is a lot more complicated than that. Not only do we have receptors on our tongues, but when we're eating, we also have receptors in our nose... we're looking at the food, we're hearing it crunch... our brain does some very, very complicated computing on it."

Jane highlights that even mood can influence taste:

Jane Lindholm [07:00]: "Wait, our mood can impact how we taste food?"

Kenji confirms and illustrates this with an experiment:

Kenji Lopez Alt [07:07]: "We had every person taste a piece of chocolate while a violinist was playing some really upbeat, happy music... they almost all said that the one that was being eaten while the violinist played the happy piece tasted sweeter and better."

This demonstrates how emotional states and external stimuli can alter our perception of taste.

The Science of Spiciness

The discussion shifts to spiciness, prompted by questions from young listeners.

Curious Kid Maya [05:45]: "Why does food taste different to different people?"

Kenji explains that the perception of spiciness is tied to capsaicin, the chemical responsible for the heat in peppers:

Kenji Lopez Alt [09:09]: "The chemical that produces the sensation of spiciness or heat is capsaicin... it binds to receptors called TRPV1 receptors, which sense heat and pain."

He elaborates on individual tolerance levels:

Kenji Lopez Alt [10:18]: "There's receptors on our tongues that sense heat and pain... depending on a whole host of different things... our upbringing... is going to produce certain memories in you... making you like the food more."

Jane summarizes that tolerance builds over time:

Jane Lindholm [11:57]: "The more spicy food you eat over time, the more you'll get used to it."

However, Kenji assures that it's perfectly fine not to enjoy spicy foods:

Kenji Lopez Alt [12:16]: "It's totally fine not to eat or like spicy foods. You do you."

Spiciness: Mouth vs. Nose

A curious question arises about why some spicy sensations are felt in the mouth while others hit the nose.

Curious Kid Jack [12:35]: "Why are some food spicy in your mouth and some food spicy in your nose?"

Kenji distinguishes between capsaicin and allyl isocyanate (AITC):

Kenji Lopez Alt [13:23]: "Capsaicin is an oil-soluble molecule that sits on our tongue, while AITC is a volatile molecule that jumps into the air and reaches our nose."

He explains the different durations and sensations:

Kenji Lopez Alt [14:32]: "Capsaicin can make you feel the burn for 10 to 30 minutes, whereas AITC lasts about 30 seconds to a minute."

Cultural Influences on Eating Habits

The conversation broadens to how culture shapes our eating patterns and meal compositions.

Curious Kid Sam [23:27]: "Why do we eat different foods for different meals?"

Kenji attributes this to cultural development and practical needs:

Kenji Lopez Alt [23:41]: "Most breakfast foods tend to be really energy-dense, relatively quick foods... so we tend to see really fast, easy to cook things like eggs, pastries... for breakfast."

When discussing desserts, Kenji links them to modern abundance:

Kenji Lopez Alt [24:59]: "Desserts are generally treats... we want to eat our meal before we eat our treat so that we don't fill up on the treat and get the nutrients we need."

The Crunchy Science of Pickles

The episode transitions to another divisive food item: pickles.

Curious Kid Eli [18:08]: "Why are pickles crunchy from cucumbers, vegetables?"

Kenji breaks down the cellular structure of vegetables and the pickling process:

Kenji Lopez Alt [18:08]: "A crunchy vegetable is crunchy because it's packed with water and its cells are intact... When you pickle, the salty solution draws out moisture and can soften the vegetables unless additives like calcium chloride are used to maintain crunchiness."

He also touches on the historical aspect of pickling:

Kenji Lopez Alt [17:01]: "Pickles were likely an accident... salt preserves food and allows beneficial bacteria to create sour, pickly flavors."

The Role of Salt in Food Preservation

Salt's significance in pickling leads to questions about its origins.

Curious Kid Zachary [19:51]: "Why is sea salt called sea salt? I thought all salt was from the sea."

Kenji clarifies:

Kenji Lopez Alt [20:01]: "All salt was originally in the sea, but today we also obtain salt from mines... sea salt specifically refers to salt harvested directly from the ocean."

He elaborates on how different sources and processes affect salt's properties:

Kenji Lopez Alt [22:25]: "Depending on where your salt is from, those minerals can change the texture, color, and even the flavor... like black salt from volcanic minerals in Hawaii or pink sea salt from the Himalayas."

Cooking: A Cornerstone of Human Evolution

As the episode nears its conclusion, Jane and Kenji discuss the profound impact of cooking on human development.

Jane Lindholm [25:37]: "Cooking transforms chemicals and structures in food, making it easier to digest and safer to eat."

Kenji highlights the evolutionary significance:

Kenji Lopez Alt [26:25]: "Cooking allowed humans to extract more energy with less effort, enabling the development of smaller digestive systems and larger brains. It freed up time for other activities, fostering societal advancements."

Conclusion and Takeaways

The episode wraps up with encouraging listeners to explore cooking and appreciate the cultural and scientific aspects of the foods they enjoy. Kenji's insights underscore the intricate relationship between our biology, culture, and the foods we love.

Jane Lindholm [27:27]: "One of the key things that makes us human and has given us the ability to use our big brains for all kinds of things other than just finding and eating food, is that we learned how to cook."

Listeners are invited to engage further by trying new cooking skills and experimenting with different ingredients, fostering both personal growth and cultural appreciation.

Notable Quotes:

• Kenji Lopez Alt [07:07]: "The different stimulation they were getting from their ears made the chocolate taste different."
• Kenji Lopez Alt [10:18]: "We're getting a very mild form of that [fight or flight] response... noticing other flavors more."
• Kenji Lopez Alt [22:25]: "Depending on where your salt is from, those minerals can absolutely change the texture, the color, and, well, in some ways, the flavor."

This episode of But Why masterfully blends scientific explanations with cultural insights, offering young listeners a comprehensive understanding of why food preferences vary among individuals and societies. Through engaging discussions and real-world examples, Kenji Lopez Alt provides depth to seemingly simple questions, illustrating the complex interplay between biology, culture, and evolution in shaping our culinary tastes.