Food Facts & Fun

Coca-Cola decided to change the recipe of its popular Coke Zero to make it taste more like the regular version. But fans are already up in arms. Dare we say another New Coke?

By Sarah Gleim

Frozen yogurt is fine, but everyone knows that ice cream is where the flavor's really at. How much do you know about this beloved chilly treat?

By Alia Hoyt

Bitters are high-proof alcohol infused with spices, fruits and herbs, and they're key ingredients in cocktails like the Manhattan, Old-Fashioned and whiskey sour. So if you want to mix great drinks at home, you need to know your angostura from your Campari.

By Katy Spratte Joyce

Ah, food. It's different all over the world, and what's strange to you is totally mundane to someone else. Come along as we discover some interesting breakfast options from around the globe.

By Jeremy Glass

In a country with a radically altered economic landscape due to the COVID-19 pandemic, public libraries across the nation are partnering with local food banks help keep hunger at bay.

By Noah Lenstra

Congee is simple comfort food at its best. This rice dish dates all the way back to ancient China, but its roots aren't based solely in Chinese food. Have you tried it?

By Katy Spratte Joyce

A bar cart can be a gorgeous decorative element in your home. But it better be well-stocked if it's going to function as your bar. Otherwise, it's really just a pretty cart.

By Katy Spratte Joyce

The already heated chicken sandwich wars just keeps getting hotter. Will a winner ever emerge in this fast food fight?

By Jeremy Glass

This banana chicken casserole defined Swedish cuisine in th 1970s and is still a beloved classic today.

By Jeremy Glass

Originally created for England's King George IV, A.1. sauce is still beloved by connoisseurs all over the world, though it isn't just for steak anymore.

By Jeremy Glass

These eight foods are banned in at least some, if not all, of the states in America. Have you tried any of them?

By Alia Hoyt

The Swedish tradition called Lördagsgodis is a celebration of all things sugary – and it happens every single weekend.

By Jeremy Glass

Amateur mycologists abound and do-it-yourself mushroom growing kits are all the worldwide rage today. Find out how you too can get started growing your own edible mushrooms.

By Jeremy Glass

If you do this tonight, you'll be all set tomorrow morning with a healthy and delicious breakfast.

By Sharise Cunningham

Aspic might not be the most crave-worthy of culinary creations, but it does inspire a sort of cultlike devotion among ardent supporters.

By Katy Spratte Joyce

Uh-oh! The boba supply chain is the latest to dry up during the pandemic, and that's bad news for those of us fond of the delicious Taiwanese tea-based drink.

By Jeremy Glass

You know both names but do you know how they're different?

By Sharise Cunningham

Tired of cooking every meal at home every day? We get it. And are here with ways to make dinnertime simple again.

By Sharise Cunningham

It is raw beef, after all, so there's a natural tendency to shy away from eating steak tartare. But don't be afraid. You can eat it.

By Jeremy Glass

Nuts are born, dry roasted and salted, in a can on the grocery store shelf, right? Not exactly. You might be surprised at what they look like before humans get ahold of them.

By Laurie L. Dove

A beloved ingredient in British children's literature, treacle has a long, sweet history. Let's dip in.

By Alia Hoyt

These steaks are touted as some of the best you can buy. They're expensive — and huge. But are they worth the high price tag?

By Muriel Vega

This grassy herb adds a bright, floral kick to many Asian dishes, from curries and soups to stews and teas. It can even be used to repel insects.

By Muriel Vega

It's slimy, stringy and even quite pungent, but natto is also chock full of nutrients. So what is this superfood that's been a staple in Japan for thousands of years?

By Stephanie Vermillion

Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.

By Patty Rasmussen