Food Facts is a listing of articles that teaches you how all types of foods, drinks and diets work.
This pretty pink fruit is part of the flower of a climbing cactus. The plant likely originated in Central America but you can find the fruit almost anywhere today.
Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.
Food writer Calvin Trillin once estimated that 80 percent of boudin bought in Louisiana doesn't make it home — it's eaten right in the parking lot. Why are people so passionate about this sausage?
These two Italian cheeses may look similar on the outside. But it's what's revealed on the inside that makes them so deliciously different.
Its name is a derivative of a Mayan word for "hair" and by the looks of it you can see why. But how do you eat a rambutan and what does it taste like?
Caster sugar is a term you may have come across in a British baking book or website. But what does it mean really? And what sugar can you substitute for it?
These colorful, chalk-like wafers hit the market in 1847. But they certainly aren't the most flavorful of treats. So why are they the classic candy we love to hate?
Aaaah ... peanut butter. For some, it's a staple food. But how much butter is there in a tablespoon of the stuff?
Many recipes call for kosher salt rather than regular table salt. But does it really matter? And can you substitute table salt if that's all you have on hand?
During the winter, many Americans love a nice hot bowl of oatmeal. But people around the world eat porridge at different times of the day and in different ways. Here's how to make a perfect pot of porridge.
You may see a recipe for Key lime pie and wonder how important it is to use Key limes rather than regular Persian limes. What's the difference between them anyway?
Graham crackers were invented by Presbyterian minister Sylvester Graham as part of a radical 19th century diet. His goal? To curb joy and desire.
This syrupy sweet wine is synonymous with Passover and other Jewish holidays. So why is it popular with so many people outside the Jewish community as well?
Yeah, anybody can hack up a watermelon, but what's the best way to cut one into presentable, uniform slices without cutting off your fingers at the same time?
Latkes are potato pancakes that are commonly eaten during Hanukkah. What's behind this delicious Jewish tradition?
It's not cream. And it's not creamy. But it is handy and inexpensive, and it'll give your food 'oomph.'
You might think prosecco and Champagne are the same because they both have bubbles, but you'd be wrong. So what's makes a quality prosecco?
If you've ever had sediment — or crystals — in the bottom of your wine glass or on a cork, you've had wine diamonds. Are they a sign of a bad bottle?
Xanthan gum is a flavorless food thickener that's been around for decades. Is it the pantry staple that's missing for your pantry?
You read that right. Frank's RedHot is the reason we now eat chicken wings. So what's the backstory? We'll tell you.
The national dish of Scotland (popular at New Year's Eve and Burns Night) is banned in America because it contains a certain outlawed ingredient. But whose idea was it to stuff a sheep's stomach bag and boil it? And what does it taste like?
The wonderfully thick, dark syrup called molasses has been used in cooking for centuries and is still prized around the world today for its smokey sweetness.
Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.
There's really no shortage when it comes to milk alternatives. But oat milk seems to stand out. Why is it so hot right now? And how do you make it?
A favorite treat in British children's stories of the past, Turkish delight might be an unfamiliar taste to American readers. So, what is it like, and how do you make it? We get insight from the Culinary Institute of America.