Food Facts & Fun

Americans toss nearly 40 percent of the nation's food supply — enough to provide more than two-thirds of the country with a healthy daily diet of fresh fruits and vegetables.

By John Perritano

The United States grows billions of dollars of corn every year. Though little of that goes to feeding its citizens. Is that the best farm policy going forward?

By John Perritano

People are passionate about coffee, and every connoisseur has an opinion about what to do when hot coffee goes cold. Reheating coffee's complicated.

By Jesslyn Shields

Why, when hungry, do we crave warm food more than something cold? It may have something to do with your nose. Or your gut. Or your brain.

By Jesslyn Shields

Have you been thinking all wrong about the difference in fat content between milk varieties?

By Laurie L. Dove

You may love the burn of food that's triple Thai hot, but do your poor taste buds?

By John Donovan

It's not just in your mind – a study showed that pairing cheese with wine made wine taste better. Here's why.

By Karen Kirkpatrick

Because that's how much these exclusive Swedish crisps cost. At more than $11 each, they're the world's most expensive. The money's going to charity, but still …

By Laurie L. Dove

Come again? Here's what's really inside the typical restaurant 'wasabi'.

By Kathryn Whitbourne

That loaf of bread could help to reduce the overall cost of space travel. Really.

By Jonathan Strickland

Or is the famous flavor simply made up?

By Sarah Gleim

Scientists have discovered a delicious way to use ultrasound to determine the best chocolate.

By Dave Roos

How does a kudzu salad sound? Or maybe a roasted guinea pig? Both are plentiful, and both don't often appear on U.S. restaurant menus. Should they?

By Sarah Gleim

Were dozens of restaurant owners in China wasting time trying to get diners to ride General Tso's white horse ? What would really happen if you ate opium-laced food?

By Chris Opfer

Bootlegging alcohol? Sure, we've heard of that, but butter substitutes?

By Candace Gibson

Pass the cellulose! A Norwegian company is using renewable logging waste to replace saturated fat in hot dogs. It could help your health and the planet.

By Maria Trimarchi

Many diet and health trends today focus on wheat — how much, how little, what kind. Are there really differences between different types of wheat? Gluten, protein — what does it all mean?

By Bambi Turner

Unlike more commonly known taste aspects like bitter or sweet, umami is tough to pin down. But the savory sensation gives rich dishes undeniable oomph. Learn what gives a food its umami nature and how our tongues taste it.

By Christine Venzon

When the sweet stuff is mixed with water, it suddenly wants to bond with everything it encounters. Why so clingy, sugar?

By Alison Cooper

The same compounds responsible for ginger's potent taste and smell offer relief to gurgling digestive systems.

By Alison Cooper

The practice has ancient roots — but GMOs as we know them really started taking off after some key discoveries about DNA.

By Alison Cooper

To a food lover, the idea of trading pizza for a pill isn't exactly appetizing. But in a world where many of us struggle with getting daily nourishment, being a foodie is a luxury. Is a cure for world hunger on the horizon?

By Kate Kershner

These healthy grains can bring new flavors to your plate while providing healthy, whole grain goodness.

By Debbie Swanson

If peanuts are technically not nuts, what are they?

By Debbie Swanson

When you see the increasingly popular label on food products, does that mean you're getting a sugar-free product?

By Christine Venzon