Food and Culture Facts

Food & Culture deals with how we perceive food in our daily lives and how it can affect us in both positive and negative ways.

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Aspic might not be the most crave-worthy of culinary creations, but it does inspire a sort of cultlike devotion among ardent supporters.

By Katy Spratte Joyce

Tired of cooking every meal at home every day? We get it. And are here with ways to make dinnertime simple again.

By Sharise Cunningham

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

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It's slimy, stringy and even quite pungent, but natto is also chock full of nutrients. So what is this superfood that's been a staple in Japan for thousands of years?

By Stephanie Vermillion

Food writer Calvin Trillin once estimated that 80 percent of boudin bought in Louisiana doesn't make it home — it's eaten right in the parking lot. Why are people so passionate about this sausage?

By Caroline Eubanks

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.

By Stephanie Vermillion

Graham crackers were invented by Presbyterian minister Sylvester Graham as part of a radical 19th century diet. His goal? To curb joy and desire.

By Patty Rasmussen

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Latkes are potato pancakes that are commonly eaten during Hanukkah. What's behind this delicious Jewish tradition?

By Stephanie Vermillion

The national dish of Scotland (popular at New Year's Eve and Burns Night) is banned in America because it contains a certain outlawed ingredient. But whose idea was it to stuff a sheep's stomach bag and boil it? And what does it taste like?

By Alia Hoyt

Men at Work sang about the stuff in their 1981 hit 'Down Under.' But what is this thick, black spread anyway?

By Stephanie Vermillion

Not selling the cult-favorite sandwich year-round is all part of the "McPlan." And it seems to be working just fine.

By Jeremy Glass

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We usually equate the Masters golf tournament with azaleas blooming in the South. But this year, the tournament got us thinking about that pimento cheese sandwich, which it's also famous for.

By Stephanie Vermillion

What does it take to be a chief noodle officer? Top Ramen is hiring its first ever in honor of its 50th anniversary.

By Jeremy Glass

Canada isn't a country known for its cuisine. But there is one sandwich from Halifax with a cultlike following that you just have to try to believe.

By Jeremy Glass

This iconic cereal has a long and fun history. For instance, its original name wasn't even Cheerios.

By Jeremy Glass

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Size is the most obvious difference between king and snow crab, but the distinctions don't end there. We'll tell you what makes each crab special.

By Stephanie Vermillion

In the 18th century, gin was considered as addictive as crack. Then it became part of a cure-all for tropical ailments. Oh, and let's not forget its starring role in Prohibition. Bathtub gin, anyone?

By Dave Roos

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

Food banks normally help feed people during times of need. But the coronavirus pandemic has sent that need soaring to unprecedented levels in the United States.

By Stephanie Vermillion

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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

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

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

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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

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?

By Michelle Konstantinovsky