Food Facts & Fun
Food Facts is a listing of articles that teaches you how all types of foods, drinks and diets work.
What's the Dill? The History of the Pickle
How Do Today's Brewers Make Non-alcoholic Beer?
You Don't Want to Know How Maraschino Cherries Are Made
5 Types of Tequila: Which to Sip and Which to Shoot
Campari vs. Aperol Cocktails and Flavor Profiles
17 Types of Martinis to Shake Up Happy Hour
12 Types of Rice to Pair With Any Meal
14 Types of Noodles Coming to a Dinner Table Near You
13 Types of Bread: Challah, Sourdough, Rye and More
Parsley vs. Cilantro: Same Family, Totally Different Flavor Profile
14 Types of Beans: Garbanzo, Adzuki, Cannellini and More
Is Tomato Catsup the Same as Tomato Ketchup?
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?
6 Types of Candy for Every Sweet Tooth
11 Types of Cookies for Your Next Snack Attack
Macaroon vs. Macaron: Differentiating Between Sweet Treats
Is the Most Expensive Meat Kobe Beef, Wagyu, or Iberico Ham?
8 Food Festivals Where You Can Fill Up on a Good Time
Discovering the Vibrant Flavors of Hungarian Cuisine: A Culinary Journey
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
What Is Imitation Crab Meat? Is the Crab Substitute Vegan?
It's Nuts How These 6 Nuts Look Before Processing
What Are Hot Dogs Made Of?
Zucchini vs. Cucumber Vitamins, Water Content, and Uses
10 Types of Potatoes for Mashing, Frying, Roasting, and More
Durian vs. Jackfruit Taste and Texture Comparisons
7 of the Hottest Peppers in the World
Where Does Vanilla Flavoring Come From?
Lemongrass Is a Prized Herb in Asian Cuisine
10 Flaming-hot Facts About Cheetos
Korean Street Treat Hotteok Is Like a Warm Hug
Is There Really a Difference Between the Left and Right Twix?
10 Types of Wine and What to Pair Them With
What's the Difference Between Champagne and Sparkling Wine?
What's the Difference Between Port and Sherry?
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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?
This native New Zealand 'liquid gold' honey may make you want to abandon the bear. But does it really have medicinal properties, and why is it so expensive?
Humans have been cooking and eating tripe for centuries. Think you can stomach it?
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You might think the difference is only in the name, but it's more than that. The slight variations in recipes, aging and even geography make whiskey and bourbon two different alcohols.
The mildly flavored, slightly oily, softly crunchy macadamia is prized all over the world, but grown mostly in Hawaii.
Sprouted grain breads, like Ezekiel bread, are all the rage. But where did that name come from? And are they really better than other breads?
By Alia Hoyt
If you've ever felt overwhelmed by the volume of cheese at your local supermarket or cheesemonger, we're here to help you tell the fresh from the stinky and the soft from the hard.
By Dave Roos
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On National Cheeseburger Day, we're celebrating - what else? - the all-American cheeseburger.
Americans have come to expect certain foods for breakfast. But why did these particular foods end up as morning meals?
By Shaun Chavis
String cheese is a super popular snack with kids and adults. And it's stringiness can be a bit baffling, too.
By Meg Sparwath
They're convenient and sort of free, but do ketchup packets last forever?
By Meg Sparwath
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Its smell is notorious. But get past that and the jackfruit is versatile, easy to grow and packs a nutritional punch that's hard to beat.
This tropical fruit, grown all over the tropics, has lots of health benefits. Even its leaves get in on the act.
By Alia Hoyt
Sassafras has a long history of culinary, medicinal and aromatic use, but safrole, a toxic compound found in its essential oils, has been banned by the FDA because of its potential carcinogenic properties.
Citric acid is added to everything from food to medicines to cleaning supplies. Although it occurs naturally, it's mostly manufactured from black mold. But does that mean we need to be worried?
By Alia Hoyt
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Fried cheese curds are ooey, gooey and oh-so-delicious!
Did you love cereal as a kid? Do you still love it? Discover how much you do with our cereal quiz.
By Alia Hoyt
Raw milk is actually blamed for foodborne illnesses across the United States, and it's illegal to sell in several. But is it really warranted?
By Shaun Chavis
Canned foods are super convenient, but there's often a stigma attached to serving them. Is that warranted?
By Shaun Chavis
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Ice cream made with insect milk? A start-up in South Africa hopes you'll say, "Yes please!"
Once just an afterthought of the beer industry, today's nonalcoholic beer is tasty and outpacing the alcoholic stuff globally by two to one.
Ruby chocolate is a growing worldwide sensation, but the exact recipe and processing techniques are closely guarded secrets.
They all taste good but they don't mean the same thing.
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Poutine is just fries, gravy and squeaky cheese curds - how did it get to be Canada's national dish?
Grocery store tomatoes are all but flavorless anymore. A group of scientists is out to bring the ripe, red taste of summer back.
By Shaun Chavis