Food Facts is a listing of articles that teaches you how all types of foods, drinks and diets work.
All butters are not created equal. We take five different butters, including "plant-based butter" and explain what makes them different.
Beef jerky has been around for hundreds of years, and these days there are lots of options that aren't beef-based, like soy-based jerky, vegan mushroom jerky and the unusually delicious coconut jerky.
Matcha tea has roots in Zen Buddhism and Japanese tea ceremonies. So how did this ancient tea end up on the menus of hip tea houses and even Dunkin' Donuts?
Since its introduction in 15th-century Yemen, Turkish coffee has served as a cultural touchstone in Middle Eastern, Eastern European and north African countries, its brewing infused with magic and myth.
How much does the shape of your wineglass really affect the taste of your favorite pinot noir? Probably more than you realize.
Our scotch connoisseur says that what makes a whiskey 'scotch whisky' comes down to the legalities of where it's from and how it's made. Oh, and scotch whisky doesn't have an 'e' in its name.
Food banks normally help feed people during times of need. But the coronavirus pandemic could send that need in the United States soaring to unprecedented levels.
A smooth, South American brandy, Pisco is experiencing an American renaissance after centuries of popularity — and disputed history — in Peru and Chile.
A lot of us use it every day, but what is actually in half-and-half and where did it come from?
There was a day, not so long ago, when you ate pistachios with the understanding that you'd come away with red fingers and a red mouth. What happened to the red pistachio?
The Shamrock Shake is back at McDonald's and now it's celebrating its 50th anniversary. We're breaking down all the quirks that make it so legendary.
Soju is South Korea's unofficial national drink, a rice-fermented concoction often likened to vodka, but with about half the alcohol content.
Chopsticks have been in use since 1200 B.C.E. And today more than 20 percent of the world's population uses chopsticks as its primary utensil.
You may be a huge fan of Dairy Queen's Blizzard treat, but this may be news to you: That frozen stuff isn't ice cream. In fact Dairy Queen doesn't sell ice cream at all.
Boxed wines have a stigma, and we're here to tell you there's just no need for it. They taste as good, last way longer and are more eco-friendly than bottled.
King cake is as much a staple of Mardi Gras as the parades and beads. But what's the story of this brightly colored cake? And why is there a plastic baby baked inside?
Mochi is a super-chewy traditional Japanese delicacy, made from mochigome, a short-grain glutinous rice.
These nuts could be some of the healthiest we've ever come across. So why can't the pili nut crack the health food market?
If you've never cooked with ghee, then let us introduce you to this wonderfully rich cooking fat. It's made of butter, but it's way better.
If bananas are berries and strawberries and raspberries are not, what in the world is a berry anyway?
Pringles aren't like other potato chips. And back in 2007 Procter & Gamble sued to declare the snacks weren't even potato chips at all.
Baking soda and baking powder are both leavening agents, but they work differently in batters and doughs. So, in a pinch, can you substitute one for the other?
At first glance, balut, which is a cooked, fertilized duck egg, might look unappetizing. But it's a favorite snack in Southeast Asia, and has been for centuries.
We know wine collectors age their wine. But what about beer? There's a movement of beer enthusiasts dabbling in aging beer, too. Do the same rules apply?
Truffles are prized the world over for their pungent, earthy flavor, but what's so special about them, and why is the truffle trade so cutthroat and secretive?