Food Facts & Fun

Don't let its name - or strong aroma - turn you off. Fish sauce is a savory sauce used in Southeast Asian cuisine, and we promise if you try it, you'll never let your kitchen be without it.

By Mark Mancini

America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.

By Jeffrey Miller

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?

By Laurie L. Dove

Eating a pomegranate may seem intimidating at first, but once you learn how to do it, it's easy - and those shiny, jewel-toned seeds are well-worth the trouble.

By Laurie L. Dove

Jaggery is an unrefined sugar made from sugarcane that is frequently used in both savory and sweet dishes prepared throughout southwest Asia.

By Laurie L. Dove

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?

By Kristen Hall-Geisler

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.

By Kristen Hall-Geisler

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

It's marketed as an alternative to refined sugar. But is coconut sugar really a healthier option?

By Sharise Cunningham

You might have survived off ramen noodles in your 20s. Certainly you've had them at some point in your life. But have you ever considered how Cup Noodle made its way to the U.S.?

By Alisa Freedman

Fermented from honey, yeast, water and gesho and served chilled in beaker-shaped bottles known as bereles, t'ej is Ethiopia's most popular drink and one of the oldest in the world.

By Katie Carman

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?

By Joanna Thompson

You think the turducken is a glutinous holiday dish? Let us introduce you to the Christmas PieCaken.

By Katy Spratte Joyce

Nothing adds heat to a dish quite like hot sauce. Think you're hot sauce savvy? Take this quiz and prove it!

By Alia Hoyt

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.

By Paul Freedman

Some of your favorite "international" foods might not have roots outside of America. Instead, they may have been created in the good old U.S.A. Think you know which dishes were first cooked where?

By Alia Hoyt

It's a "controversial" condiment if there ever was one. But what is liquid smoke anyway and why do some people hate the stuff?

By Jeremy Glass

Coca-Cola decided to change the recipe of its popular Coke Zero to make it taste more like the regular version. But fans are already up in arms. Dare we say another New Coke?

By Sarah Gleim

Frozen yogurt is fine, but everyone knows that ice cream is where the flavor's really at. How much do you know about this beloved chilly treat?

By Alia Hoyt

Ah, food. It's different all over the world, and what's strange to you is totally mundane to someone else. Come along as we discover some interesting breakfast options from around the globe.

By Jeremy Glass

Congee is simple comfort food at its best. This rice dish dates all the way back to ancient China, but its roots aren't based solely in Chinese food. Have you tried it?

By Katy Spratte Joyce

A bar cart can be a gorgeous decorative element in your home. But it better be well-stocked if it's going to function as your bar. Otherwise, it's really just a pretty cart.

By Katy Spratte Joyce

The already heated chicken sandwich wars just keeps getting hotter. Will a winner ever emerge in this fast food fight?

By Jeremy Glass

This banana chicken casserole defined Swedish cuisine in the 1970s and is still a beloved classic today.

By Jeremy Glass