120px-picodegalloWhat does a sensory biophysicist like Ivan Fernando Gonzalez taste when he eats chips and salsa? The binding of chemicals to his heat and pain-sensing TRPV1 ion receptors, of course. Along with tomatoes, onions, and crispy corn tortillas. Ivan blends science communication tips, news, and musings in English and Spanish at his blog, ScienceSalsa.