Food Facts & Fun

Figuring out how many people a farmer's work feeds is more complicated than you may think. Agriculture has many variables that affect farm output - what are they?

By Maria Trimarchi

Americans tend to think of their Puritan forebears as abstemious killjoys. But the truth is, they drank far more liquor than Americans of today. What other alcohol-related fact bubbles can we burst for you?

By Patrick J. Kiger

We're used to looking at the expiration date for milk but what about beer? While some brands proudly display their beers' "date of birth," others hide it with some cryptic codes. Does the date affect the taste?

By Laurie L. Dove

If bananas are your favorite fruit, you may soon pick up a bunch that just seems ... different somehow. The culprit: a fungus that's killing the Cavendish.

By Laurie L. Dove

As the old saying goes, appearances can be deceiving. Most of us use price, the label on the bottle and vintage to prejudge a wine's quality. But do expensive wines actually taste better, or is it all just sour grapes?

By Laurie L. Dove

If beer commercials are accurate, you can knock back plenty of brewskis without worrying about weight gain. Yet the existence of beer bellies proves otherwise.

By Laurie L. Dove

Wine lovers are sometimes called snobby, in part because they seem to speak a language of their own. Yet, their beloved beverage likely had some humble beginnings.

By Laurie L. Dove

If fears of botulism have scared you away from home canning, you may also be hesitant to whip up your own fermented cabbage. Is it worth the worry?

By Debra Ronca

When it comes to certain foods, self-control is a near impossibility. You can eat and eat (and eat) without ever feeling full. And you have your brain to blame.

By Debra Ronca

When a food gets the sweet-to-salty ratio just right, it's quite the recipe for pleasure. Salted caramel is one flavor that hits all the right taste buds. Leave it to a Frenchman to create the perfect sweet.

By Debra Ronca

The marriage of salty and sweet is one that shouldn't work but magically does. Our tongues recognize flavors for a reason -- and when it comes to sweet and salty, biology is hard at work.

By Debra Ronca

Healthy food fads come and go. Smoothies, however, stand the test of time. The latest variation for 2014? One you don't sip with a straw.

By Debra Ronca

The next time you find yourself on the couch with your hand in an empty bag of chips, blame science. Researchers study exactly what it takes to keep you munching.

By Debra Ronca

From intense craving to shame over loss of control - this is the life of the chocoholic. Is the term chocoholic just a joke, or does science say there's something to it?

By Debra Ronca

That microwavable Panang curry and sack of frozen corn dogs didn't become possible overnight. Check out these 10 game-changers from the epic history of the TV dinner.

By Patrick J. Kiger

Even the most inexperienced bakers can create gorgeous birthday cakes with little time and effort.

By Sarah Fernandez

Boxed cake mix is anything but boring when doctored even just a little bit.

By Sarah Fernandez

Pink slime mixed with ground beef certainly doesn't make for the most appetizing mental picture. But is it really as bad as it sounds? How frightened should we be?

By Denise Harrison

When pairing food and wine it is necessary to consider the seasonings in the dish and how it was cooked. Learn how to pair wines with savory foods here.

Some sweet wines need not be paired with food at all because they are almost a dessert in themselves. Learn how to pair wine with sweet food.

The quiet performer of Europe, Portugal now boasts red wines that can take their place alongside the finest in the world. Learn more about Portuguese wine.

American wine isn't just about California - there are wineries in each of the 50 states, even Hawaii and Alaska! Explore American wines and wine regions.

Artificial sweeteners are in everything from soda to candy, and most people can't tell the difference between them and sugar. So what's the real deal?

By Emilie Sennebogen

"Watch it wiggle, see it jiggle" Remember that jingle? We're talking about Jell-O, or gelatin. But just how does how does it do that? And what is this stuff made of?

By Linda C. Brinson

How much time would you spend making a cake? An hour? 10 hours? A few days? We've compiled a list of the most labor-intensive -- and tastiest -- desserts out there.

By Caitlin Uttley