Food Facts & Fun
Food Facts is a listing of articles that teaches you how all types of foods, drinks and diets work.
Here's the Truth About Coconut Sugar
It's Easy to Grow Edible 'Shrooms in Your Kitchen
Yes, Steak Tartare Is Safe to Eat
Butter Coffee: Fad or 'Bulletproof' Breakfast?
Try T'ej, the Honey Wine of Ethiopia
Coke Zero's Formula Is Changing. What Could Go Wrong?
What's the Difference Between Grits and Polenta?
What's the Difference Between Basmati and Jasmine Rice?
Congee Is the Food Equivalent of a Warm, Heated Gravity Blanket
Why Sriracha Is Everybody's Favorite Hot Sauce
Why Everybody Is Hooked on Fish Sauce
What Is Jaggery and Is It Better For You Than Sugar?
Get the Scoop on Our Ice Cream Quiz!
What Is Halloumi Cheese, and Why Is It Suddenly So Popular?
What's the Difference Between Clarified Butter and Ghee?
Move Over Turducken. The Christmas PieCaken Is Here
Marzipan Is the Sweet Almond Treat You Need This Holiday
Who Invented the Fortune Cookie?
General Mills Resurrects 4 Classic Monster Cereals
Would You Eat Casu Marzu, the Illegal Cheese With Maggots?
Hass History: How Mexican Avocados Came to Rule the U.S.
How Food Tasters Work
Top 5 Reasons You Know You Should be a Pastry Chef
How to Get Your Big Break into the Baking Business
It's Nuts How These 6 Nuts Look Before Processing
What Are Hot Dogs Made Of?
Does Canned Food Really Deserve a Bad Rap?
Does Fruit Really Ripen Faster in a Brown Paper Bag?
Jabuticaba: The Superfruit That's Here Today, Gone Tomorrow
Did You Know You Can Eat Hostas?
Lemongrass Is a Prized Herb in Asian Cuisine
Paprika Is Way More Than Just Deviled Egg Dust
What Does Cardamom, the 'Queen of Spices,' Taste Like?
Korean Street Treat Hotteok Is Like a Warm Hug
Is There Really a Difference Between the Left and Right Twix?
Swedes Love Candy So Much They Celebrate It Every Saturday
Manischewitz: The Great History of the Not-so-great Wine
How to Buy a Good Bottle of Prosecco
Diamonds Are a Wine's Best Friend
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These steaks are touted as some of the best you can buy. They're expensive — and huge. But are they worth the high price tag?
By Muriel Vega
Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.
You can up your culinary prowess by using either of these fats in your cooking. But is one better than the other?
By Muriel Vega
Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.
These two Italian cheeses may look similar on the outside. But it's what's revealed on the inside that makes them so deliciously different.
Its name is a derivative of a Mayan word for "hair" and by the looks of it you can see why. But how do you eat a rambutan and what does it taste like?
Caster sugar is a term you may have come across in a British baking book or website. But what does it mean really? And what sugar can you substitute for it?
Many recipes call for kosher salt rather than regular table salt. But does it really matter? And can you substitute table salt if that's all you have on hand?
You may see a recipe for Key lime pie and wonder how important it is to use Key limes rather than regular Persian limes. What's the difference between them anyway?
This syrupy sweet wine is synonymous with Passover and other Jewish holidays. So why is it popular with so many people outside the Jewish community as well?
By Jeremy Glass