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Is the burn of spicy food actually causing damage to your taste buds? Nope, according one food science expert from Cornell. Andy Baker/CSA-Images/Getty Images
Spiciness is a very personal thing. Some like their food hot. Some like it even hotter. And some won t start to chow down until they ve slopped on the Sriracha, piled on the jalapenos and laid on enough horseradish to literally bring tears to their eyes.
Which practically begs the question: What s wrong with those people?
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Do these folks actually enjoy watering eyes, a searing tongue and a runny nose at the dinner table?
Imagine tasting the perfect autumn day in a scoop of ice cream.
Your mind wanders, enjoying a dreamy vanilla base that features apple, cinnamon, maple and tiny chunks of graham cracker. It’s just like fresh, warm apple pie à la mode – only everything is frozen. Christopher Loss/Provided
Lucy Huang, right, Emma Berkowitz, Parker Venator and teaching assistant Anna Sprouse ’23 add graham cracker crumbles to Apple Commons ice cream.
You’re going to need a bigger waffle cone.
In Cornell’s annual contest that serves as the Food Science 1101 final project, six student teams dreamt, developed and delivered six original flavors to the judges. And Team Three, which concocted “Apple Commons,” was the winner.