The Science of What Makes Junk Food So Addicting (And Delicious)
It's basically impossible to stop eating junk food. And it's
like that for a reason. There are billions and billions of
dollars at play in Big Snack, and those corporations want to
keep it that way. The New York Times has an exhaustive and
fairly massive feature about how junk food companies use
everything from economic theory to chemistry to experimental
psychology to keep you eating it.  There's a well-known alchemy
in making colors, dyes, and artificial flavors into delicious
foodstuffs, and largely that has, over time, boiled down to "add
more sugar." There's a deeper science to it, though, employed by
Howard Moskowitz, who studied mathematics and received a PhD in
experimental psychology from Harvard, and is basically the
Winston Wolf of junk food:  [The] food industry already knew
some things about making people happy - and it started with
sugar. Many of the Prego sauces - whether cheesy, chunky or
light - have one feature in common: The