Food Facts & Fun

Turmeric is having a moment right now as the spice du jour for promoting wellness and treating all kinds of conditions from arthritis to depression to indigestion. Does science back these claims up?

By Alia Hoyt

From as early as the 7th century, people have been eating this concoction of shaved ice, sweetened condensed milk and, yes, red beans.

By Laurie L. Dove

Nothing goes better with a cup of coffee than a sweet cupcake. But do you crave the two together or does that cup of joe actually make you hungry?

By Shaun Chavis

Lobster has long been associated with luxury and fine dining. But could newly imposed Chinese tariffs change that?

By Shaun Chavis

Michelin's iconic dining guide rates the best restaurants in 30 countries and four continents. But how did a tire company start rating restaurants?

By Cherise Threewitt

In 2017, bottled water surpassed soda as America's favorite drink and the trend continues. How did something we get for free become a multi-billion-dollar business?

By Shaun Chavis

Peppers are getting hotter these days. But which one is the hottest of them all? And why do we keep searching for ever-hotter peppers?

By Shaun Chavis

Lemonade has a long and storied history, from its beginnings in ancient Egypt all the way to current 21st-century pop culture.

By Carrie Tatro

More than 230 teams will compete at the 2018 World Championship Barbecue Cooking Contest, also known as Memphis in May.

By Shaun Chavis

There are a lot of quirky eaters out there. Are you one of them?

By John Donovan

A study found that, on average, it takes 264 gallons (1,000 liters) of water to make a single chocolate bar. Now that's a hefty footprint.

By Jesslyn Shields

Little tiny vegetables seem to pop up everywhere these days, but where do they come from?

By Laurie L. Dove

On a cold winter's day, a hot piece of pizza really satisfies. It works just as well on a hot summer's day with an icy soda too. But who invented pizza? And what did Chuck E. Cheese's have to do with Atari?

By Kathryn Whitbourne

Ice cream that won't melt sounds like an impossible idea, but it's available now in Japan.

By Jesslyn Shields

Whole Foods or Randalls? Cracker Barrel or Au Bon Pain? And what do your answers say about the way you voted, if anything?

By John Donovan

One glass of wine might not be a big deal, until you consider how much glass sizes have increased.

By Michelle Konstantinovsky

What other spice can you name whose specific ingredients may vary?

By Robert Lamb

Kids have clamored for toys in their cereal boxes for decades, so how did the two become linked?

By Shaun Chavis

The sound and smell of bacon sizzling on the stove send your taste buds into overdrive. But how bad for you is it really?

By Kathryn Whitbourne

You know that last loaf of bread that no one wants? It could get transformed into microbrews, courtesy of an organization that's passionate about both ending food waste and making delicious beer.

By Tracy Staedter

Don't let 'seedless' watermelons fool you — even though they may not prompt constant spitting, they really do have seeds.

By Kate Kershner

Cricket farming is growing in popularity as people learn their nutritional importance, and environmental, economic and social sustainability.

By Michelle Konstantinovsky

Hunger doesn't always feel like a grumble in the tummy. And a grumble doesn't always mean you're truly hungry, either.

By Kate Kershner

Nondairy milk alternatives are growing in popularity, deemed healthier by many almond and soy milk drinkers. But a new study shows a nondairy milk diet may have an unintended health effect on children.

By Shelley Danzy

Homer Simpson's favorite snack was once called 'oily cakes.' Find out more about this and other fun facts on doughnuts.

By Kathryn Whitbourne