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Why Eating Painful Foods Feels So Good | What's Eating Dan? [VIDEO]

The tingly science behind spicy foods like chili peppers, ginger, olive oil, and bubbly drinks that make our eyes water and throats burn.
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Published July 9, 2021.

It's not perversity that drives us to suffer the burn of chilis, the sting of carbonated beverages, or the back-of-the throat cough elicited by olive oil—it's chemesthesis, the chemical stimulation of tactile nerves. In this latest episode, Dan digs into how these sensations can ultimately be pleasurable and make food taste better. He also shows you how to make prepared horseradish that packs a wallop and retains its punch for weeks.

Fresh Horseradish Bloody Mary

A classic cocktail with real horseradish heat.
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Spicy Gochujang-Glazed Pork Chops

The best way to produce tender, juicy chops with a stay-put glaze is to take it slow. Bonus: You'll have built-in time for making a side dish.
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Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that's literally sensational.
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