Food Facts is a listing of articles that teaches you how all types of foods, drinks and diets work.
You probably equate pimento cheese with the South. And you're right. It's a popular Southern treat that started in the North. We'll tell you all about that, and how to make it.
The Chicken of the Woods mushroom is jam-packed with protein and easy to spot with its bright orange color and ruffled edges.
This starchy, staple fruit that grows in the tropics has the potential to provide food security to millions. So what exactly is it and who's eating it?
What does it take to be a chief noodle officer? Top Ramen is hiring its first ever in honor of its 50th anniversary.
If Subway's bread is legally not bread, then what in the heck is it?
Canada isn't a country known for its cuisine. But there is one sandwich from Halifax with a cultlike following that you just have to try to believe.
If you've ever dreamt of living out 'Charlie and the Chocolate Factory' now's your chance — golden ticket hunt, winning a candy factory and all.
Cronk was a mildly alcoholic beverage, popular from about 1840 to 1910, that's once more being brewed and just might become a sensation again.
Sure, eating prunes can help you have regular bowel movements, but these sweet dried plums can also help you build — and maintain — strong bones.
The mint julep is as synonymous with the Kentucky Derby as big hats and seersucker suits. But how did this simple drink from the 1700s wind up at the world's most famous horse race?
This iconic cereal has a long and fun history. For instance, its original name wasn't even Cheerios.
Is the difference between soy sauce and tamari like the difference between ketchup and catsup – in name only? Not at all, and we'll tell you why.
Honey has been used as medicine for millennia and, in this century, the old remedies seem to be holding up to science.
Ube is a sweet species of yam that stands out because of its vivid purple color and sweet, creamy taste.
You crack open the fortune cookie at the end of your meal and ... well, it may not exactly tell your future, but who doesn't secretly hope it promises something fabulous?
Farro is a grain you may not be familiar with, but it's been around a long time, it's incredibly versatile and it's oh so good for you, so what's not to like?
Hot dogs are about as American as baseball and apple pie. You know you love them, but do you know what's actually in them?
One of the most expensive spices in the world, cardamom is native to India, Bhutan and Nepal and has a rich, intoxicating flavor used in sweet and savory dishes and teas worldwide.
The Maillard reaction is the scientific process that makes your steak (and other foods) taste and smell delicious. So, how does that work? We'll explain.
The U.S. banned the gooseberry back in the early 1900s because it was a host for white pine blister rust disease. But now few states prohibit the tart berry, so eat up!
Yes – it could happen to you, good person. KABOOM! It's fairly rare, but a potentially catastrophic rind failure lurks under the green-striped shell of every seemingly innocent watermelon in the produce aisle.
Size is the most obvious difference between king and snow crab, but the distinctions don't end there. We'll tell you what makes each crab special.
Yep – carbonated ice cream that doesn't have to be shipped frozen could be a win-win for both environmentalists and ice cream lovers everywhere.
Carmine, a natural red dye also known as cochineal extract, is indeed made from the crushed bodies of the cochineal bug. And it provides the color for many of the foods we eat.
In the 18th century, gin was considered as addictive as crack. Then it became part of a cure-all for tropical ailments. Oh, and let's not forget its starring role in Prohibition. Bathtub gin, anyone?