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Dan talks to the founder and curator of the Moist Towelette Museum. Then he and a friend debate napkin technique and whether restaurants should use scented hand soap.
I run around Philly eating the city's most iconic foods, then bring samples to a scientist at the Monell Chemical Senses Center to learn why greasy treats like scrapple and cheesesteak are so good.
I try chicken feet and a dessert soup called tang yuan with some passionate eaters who are defying stereotypes of Asian-Americans.
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