I am back with Gino De Blasio for a new episode of Thoughts on the Table. This week, as we dissect two more misconceptions: Parmigiana and Balsamic, Gino and I explain the reasons that motivate us to protect and preserve authentic Italian food. Thanks for listening!

Thoughts on the Table is back with a new topic: Italian Food Around the World. With me is Gino De Blasio, an amazing writer and blogger based in the UK. Join us in our chat on how Italian food abroad often mutates into something else, and in our plead to preserve traditional Italian recipes and food philosophy. Gino blogs at Eatosi, a unique way of food storytelling, looking at the cultural, historic and sometimes completely absurd links between food and modern day life. He is also a features writer for Italy Magazine, looking at sport, wine and -yes- even the journey of Italian food across the globe.

Do we eat just for the energy content or also because we need specific nutrients? Can food influence our mood? What happens when something spicy comes in contact with our mouth? What causes the inflammation that turns our lips red? Join me in another special edition of Thoughts on the Table to get all the answers and more from my good friend Davide Anchisi, a neuroscientist at the Dep. of Medical and Biological Sciences of the University of Udine (Italy).

Don't miss this special edition of Thoughts on the Table recorded "on location" in Italy! Check out Jason's first impressions on his first time in the country, as he told me when we met in busy Piazza Duomo, in the heart of Milan.

This week's episode concludes this series on flavor by talking about anomalies in flavor perception, how 'tannins' work, and by touching on the controversial theme of cultural attitude towards innards.

Jason and Paolo are back for a new episode. This week, it's about the rewarding path to appreciating subtle flavors. Also, as a bonus, Jason presents his theory as to why North Americans don't like liver anymore.

Join Jason and Paolo for this week's interesting and entertaining episode exploring why certain flavors are acquired tastes. Why do we enjoy "spoiled" products like Gorgonzola and Natto? Why do we put cream and sugar in coffee? Why some people can't stand root beer, cilantro, dill pickles, or even sushi?

Join Jason and Paolo as they resume their conversation on flavor. This week's topic is umami, the mysterious fifth taste: its discovery and etymology, its presence in nature, and its negative image as MSG.

Jason and Paolo are back for another episode on flavor. This time, it's all about sweetness: cultural attitudes towards it, the purpose of sugars in the diet, and the reason why desserts end the meal. Finally, as a bonus, don't miss Paolo's disgusted response to ice cream floats!

Is the perception of salt absolute or subjective? Is there such thing as a spicy taste? Does eating spicy food damage our taste buds? Join Paolo and Jason as they answer these questions and more in this episode on flavor titled Salty and Spicy.