Feb 26, 2008-- How do you explain the common experience of homemade soup tasting better than the same soup purchased at a restaurant or scooped out of a can? Proposed explanations range from the serious to the humorous. Among the serious reasons, one contributor is undoubtedly the nurturing association between home and food. Another might be an ingredient missing from both the restaurant and the soup can -- the role of good intentions. Under placebo-controlled conditions, would intentions directed toward food be detectable by monitoring mood changes in people who consume that food? In a recent experiment, scientists used chocolate as the test substance. Their experiment investigated whether the known mood enhancements chocolate provides could be further elevated through the use of intention. This one-minute video shares more. (3947 reads)