Food Facts is a listing of articles that teaches you how all types of foods, drinks and diets work.
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The fruit of the jabuticaba grows on its trunk and branches and is as sweet as a grape. But it's very perishable once it's picked.
You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?
Does your mouth get all excited at the thought of eating a juicy grapefruit? Well, pucker up, because grapefruit is loaded with the vitamins and antioxidants your body needs.
Casu marzu has been called the most dangerous cheese in the world. But Sardinians have been eating it for centuries, so why is it banned and is it really so bad?
By Lauren David
America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.
They're two popular types of long-grain rice, both with roots in Asia. But what makes them different from each other?
By Alia Hoyt
You probably won't find a pawpaw in your grocery store or local farmers' market, so what's the deal with this most elusive of fruits?
Jaggery is an unrefined sugar made from sugarcane that is frequently used in both savory and sweet dishes prepared throughout southwest Asia.
You've seen the ads and surely you've seen the "left" and "right" candy bars. But come on. Are they playing mind games with us or are these two bars really different?
Sour cream and crème fraîche have a lot in common. But these two rich toppings aren't exactly the same. We'll tell you how they differ.
Even if you think you hate fruitcake, a taste of Caribbean black cake could go a long way toward changing your mind. Let's dive into its rich and delicious history.
By Dave Roos
Science has made it possible for some apples to be stored as long as a year before selling. How is that done, and is it safe?
You think the turducken is a glutinous holiday dish? Let us introduce you to the Christmas PieCaken.
The café Alice Waters opened in Berkeley, California, in 1971 launched California cuisine and the farm-to-table movement. Fifty years later Chez Panisse is still one of America's most influential restaurants.