Have you ever peeled the leaves off of an ear of corn and noticed the white hairy-looking stuff tucked inside? What is that, anyway? We asked chef and cookbook author Kenji Lopez-Alt to help us find the answer.

Got an a-MAIZE-ing question? Send it to us at BrainsOn.org/contact, and we’ll help find an answer that’s a cut above the rest!

Black pepper is in just about everyone’s kitchen. It’s salt’s best buddy. It comes in shakers, grinders, and little paper packets. But where does black pepper come from?  We asked historian Jenna Schultz from the University of St. Thomas to help us find the answer.

Want to pepper us with questions? Drop us a line at BrainsOn.org/contact, and we’ll serve you some freshly-ground facts.

If you ask us, donuts are one of the most delicious treats in the world. Chocolate frosted with rainbow sprinkles, cinnamon twists, powdered sugar, strawberry jelly-filled, we love them all! But why are they called donuts? We asked food historian Sarah Lohman to help us find the answer.

Got a question that has you feeling glazed and confused? Send it to us at BrainsOn.org/contact, and we’ll find an answer you like a hole lot.

Cotton is soft and strong. It comes from cotton plants, and gets turned into everything from t-shirts to cotton balls. But why is cotton so fluffy? We asked biologist Candace Haigler to help us find the answer.

Got a question threading through your brain? Send it to us at BrainsOn.org/contact, and we’ll help spin up an answer for you.

Whether you know exactly where it came from, or it suddenly appears on your skin and you don’t remember it happening, it’s just a fact of life…we all get bruises! But why are they there, and what’s inside of them? We asked Dr. Frank Rhame to help us find the answer.

Got a question that’s really getting under your skin? Send it to us at BrainsOn.org/contact, and – don’t be blue – we’ll help solve the mystery!

Couscous is a delicious fluffy, starchy food that people enjoy all over the world. You can find the dried version in stores, but what if you wanted to make it fresh? How does couscous actually get made? We asked cookbook author Kenji Lopez-Alt to help us find the answer.

Hungry for answers to your questions? Send it to us at BrainsOn.org/contact, and we’ll dish up an answer!

Kids grow super fast and get taller and taller and taller and then – all of the sudden they stop! How do our bodies know when it’s time to stop? Why don’t we just keep growing until we reach the sky? We asked Dr. Frank Rhame to help us find the answer.

Got a question that you think is a tall order? Send it to us at BrainsOn.org/contact, and we’ll answer it shortly.

Heads up! Your hair is always growing. Like your fingernails, hair is a part of our body that will grow and grow unless you cut it. But how come we don’t feel it growing? We asked pediatrician Dr Wendy Hunter to help us find the answer.

Got a question that has you tearing your hair out? Send it to us at BrainsOn.org/contact, and we’ll help comb through research for the answer.

DNA is the secret recipe that makes you…YOU! The color of your hair…whether you like cilantro…so many traits have something to do with this microscopic, spiralized instruction manual in your cells. But what about plants? Do they have DNA, too? We asked biologist Candace Haigler to help us find the answer.

Question gotcha twisted? Send it to us at BrainsOn.org/contact, and we’ll help decode it for ya!

Throwing a flat rock juuust right so that it skips across the surface of a pond or river is super satisfying. How many hops can you get? Two? Seven? Sixty-five? But how does the right kind of throw cause a rock to NOT sink as soon as it touches the water? We asked Jon Lambert of Splash Lab to help us find the answer. 

Got questions skipping through your brain? Send your questions to us at BrainsOn.org/contact, and we’ll throw you some answers.