| What’s really happening in our minds when we eat?  COOK THIS NOW  When we describe food to others, texture often holds as much importance as flavor. There is huge variation in the language we use to describe what we eat: crispy, soft, creamy, dry, lumpy, smooth, sticky, chewy, fibrous, crumbly, tough. The possibilities are endless, along with differences in our individual preferences. What about these textures makes food more or less enjoyable in our mouths and minds? Epi contributor Eleanor Morgan finds out.
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