On this 75th(!!!) episode of Why We Cook, Erica Wides brings her distaste for black jellybeans to the front of the conversation as she defends other licorice-tinged foods such as fennel and anise. Tune in and learn where licorice actually comes from and why no matter how old you get, some foods will never do it for you. Also learn about The Trigeminal Affect, or what makes food give you flavor and feeling (ie: mint). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com.