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What Is a Group of Bananas Called? A Bunch Isn't What You Think

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If you've ever stood in the produce aisle wondering, "What is a group of bananas called," you're in good company. The answer lies in how bananas grow and how we describe them at the store, on farms, and in everyday speech.

Where Do Potatoes Originate From? Not Ireland

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Where do potatoes originate from? The question takes us back thousands of years to the high plains of South America.

What's the Best-selling Beer in the World? Not Budweiser

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When it comes to the best-selling beer in the world, most people think of Budweiser, Heineken, or maybe Corona.

Can You Eat Jellyfish? Yes, But Not All Jellyfish

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Jellyfish might look like something you’d never want near your dinner plate, but people have been eating them for centuries. But can you eat jellyfish safely?

9 Unconventional and Weird Ice Cream Flavors We'd Love to Try

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Vanilla ice cream is great, but sometimes your taste buds want more than sweet and simple. Around the world, ice cream parlors have gone wild with delightfully weird ice cream flavors that go far beyond chocolate and vanilla.

Zucchini vs. Cucumber Vitamins, Water Content, and Uses

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Zucchini and cucumber often share fridge space in the crisper drawer, but the zucchini vs. cucumber comparison reveals some distinct differences.

12 Types of Rice to Pair With Any Meal

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Rice is a global staple, but not all rice is the same. Grain length, starch content and processing create very different textures, flavors and uses.

5 Types of Tequila: Which to Sip and Which to Shoot

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All tequila is made from the blue agave plant, but not all tequila is created equal. The magic comes from how it's made, aged and bottled.

Campari vs. Aperol Cocktails and Flavor Profiles

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Stroll into a lively piazza in Italy, and you’ll spot a bright orange drink in a wine glass. That’s your cue you’re about to hear the Campari vs. Aperol debate.

10 Types of Potatoes for Mashing, Frying, Roasting, and More

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Potatoes are like the Swiss Army knife of the kitchen. Whether you're crafting a buttery mash or frying up hash browns, knowing your spuds is key.

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