Food and Culture Facts

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

By Stephanie Vermillion

Say it ain't so. The cult-favorite McRib is back for the last time. Or this is just more of the "McPlan" that's worked so well for decades?

By Jeremy Glass

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 Alia Hoyt & Stephanie Vermillion

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

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

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

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

Humans have been cooking and eating tripe for centuries. Think you can stomach it?

By Kristen Hall-Geisler

On National Cheeseburger Day, we're celebrating - what else? - the all-American cheeseburger.

By Tara Yarlagadda

Americans have come to expect certain foods for breakfast. But why did these particular foods end up as morning meals?

By Shaun Chavis

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

Poutine is just fries, gravy and squeaky cheese curds - how did it get to be Canada's national dish?

By Jesslyn Shields

HowStuffWorks heads to Atlanta's Varsity drive-in to learn about the historic restaurant's car hops, and chat with Frank Jones, a car hop that's worked there for nearly 65 years.

As quinoa's popularity skyrocketed on the world stage, concern grew that it was becoming too expensive for the South Americans who originally depended on it. But what was really happening?

By Alia Hoyt

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

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

By Shaun Chavis