Food Facts & Fun

Sometimes referred as the 'queen of fruit,' the mangosteen has a soft white interior, a mild taste and is notoriously difficult to find in the U.S. Here's why.

By Alia Hoyt

You don't have to go out to have a killer cocktail if you have a killer bar setup at home. We'll tell you exactly what you need to make it happen.

By Stephanie Vermillion

The gin and tonic, that cool, fresh, citrusy summer delight, has a long and romantic history, beginning with its use as a "cure" for malaria.

By Jeremy Glass

All butters are not created equal. We take five different butters, including "plant-based butter" and explain what makes them different.

By Stephanie Vermillion

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?

By Maria C. Hunt

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.

By Katie Carman

How much does the shape of your wineglass really affect the taste of your favorite pinot noir? Probably more than you realize.

By Stephanie Vermillion

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.

By Jeremy Glass

A smooth, South American brandy, Pisco is experiencing an American renaissance after centuries of popularity - and disputed history - in Peru and Chile.

By Katie Carman

A lot of us use it every day, but what is actually in half-and-half and where did it come from?

By Jeremy Glass

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?

By Jeremy Glass

The Shamrock Shake is back at McDonald's. We're breaking down all the quirks that make it so legendary.

By Jeremy Glass

Soju is South Korea's unofficial national drink, a rice-fermented concoction often likened to vodka, but with about half the alcohol content.

By Jeremy Glass

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.

By Stephanie Vermillion

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.

By Jeremy Glass

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.

By Stephanie Vermillion

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?

By Jeremy Glass

Mochi is a super-chewy traditional Japanese delicacy, made from mochigome, a short-grain glutinous rice.

By Michelle Konstantinovsky

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?

By Jeremy Glass

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.

By Muriel Vega

If bananas are berries and strawberries and raspberries are not, what in the world is a berry anyway?

By Michelle Konstantinovsky

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.

By Jeremy Glass

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?

By Melanie Radzicki McManus

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.

By Jeremy Glass

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?

By Stephanie Vermillion