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Food Facts

  • Collage depicting health red flags at a restaurant

    14 Health Code Red Flags You Shouldn't Ignore At A Restaurant

    Health codes are important regulations that ensure you're getting food that's safe to eat. If you see these red flags in a restaurant, consider walking away.

    By James Hastings Read More
  • cold cut deli ham folded on sandwich bread

    Are There Any Deli And Lunch Meats That Aren't Actually Processed?

    Deli meats are great for a quick lunch or a cold dinner. But, are all lunch meats from the deli counter processed or do some count as whole foods?

    By Peggy Aoki Read More
  • Collage featuring various food industry professionals

    10 Food Industry Jobs That You Should Know About

    Everybody knows someone who's worked in a restaurant, but how about a career in these lesser-known, less glamorous food industry roles?

    By Nadine Murphy Read More
  • Grilled picanha steaks on a board

    The Cuts Of Meat Often Mistaken For Picanha

    As it hasn't been well-known outside of Brazilian steakhouses for a long time, picanha steak is often mistaken for these two other cuts of beef.

    By Matthew Spina Read More
  • Collage of various bologna preparations

    12 Facts You Didn't Know About Bologna

    From its centuries-old beginnings in Italy to taking American sandwiches by storm, the truth about bologna includes many surprising details.

    By Simon Feisthauer Fournet Read More
  • Roman and Sicilian style pizzas on sheet pans

    Roman Vs Sicilian Pizza: What's The Difference Between These Square Slices?

    Roman and Sicilian pizza are two varieties served in thick, square-shaped slices. But what sets these two types of pizza apart? Let's take a look.

    By Autumn Swiers Read More
  • A dish of baked mostaccioli next to a bowl of rigatoni

    Mostaccioli Vs Rigatoni: What's The Difference?

    On first glance the two tube-shaped pastas may appear to be the same, but their differences are what makes each shape unique.

    By Kerry Hayes Read More
  • A shelf of Kirkland Signature microwave popcorn.

    The Ingredient We Didn't Expect To Find In Kirkland Signature Microwave Popcorn

    Kirkland Signature microwave popcorn in red boxes is a Costco favorite item, but it contains a surprising ingredient for a couple of surprising reasons.

    By Eibhlis Gale-Coleman Read More
  • Goldfish crackers shaped like a fish beside Goldfish packaging

    The Adorable Reason Goldfish Crackers Are Shaped Like Fish

    Have you ever wondered why Goldfish are shaped that way? There's actually a delightfully cute story behind the shape of this delicious cracker.

    By Michelle Welsch Read More
  • Bavette and flank steads compared on cutting boards sliced and garnished

    Flank Vs Bavette Steak: What's The Difference?

    In the wide world of steak cuts, it's easy to get confused. Some people even say that flank and bavette steaks are the same thing, but there are differences.

    By Austin Havens-Bowen Read More
  • A cucumber and zucchini side by side on a green background

    Zucchini Vs Cucumber: What's The Difference, Anyway?

    Dark green and cylindrical, zucchinis and cucumbers can look almost identical. So, what's the difference between these two common culinary vegetables?

    By Javaria Akbar Read More
  • Three sub sandwiches

    Why Some Sandwiches Are Called Heroes

    From the Reuben to the Po’ boy, every sandwich has a story behind its name. But how did some sandwiches end up with the name “Hero,” and what's inside?

    By Luna Christina Lupus Read More
  • Homemade chili sauce next to peppers

    Hot Sauce Vs Chili Sauce: What's The Difference?

    Hot sauce and chili sauce may sound like two different names for the same condiment, but as you'll find out, both actually have a few key differences.

    By Claudia Alarcón Read More
  • Different cuts of steak presented on slate, surrounded by salt and herbs

    The Steak Cut With The Highest Protein

    Steak is a wonderful ingredient. You can cook it in many different ways, and it's super flavorful. But how much protein is there actually in a piece of steak?

    By Kerry Hayes Read More
  • in-flight meal

    This Is What Happens To Uneaten Plane Food

    We've all been there: face to face with a less-than-appetizing airplane meal. But have you ever wondered what happens to uneaten plane food?

    By Kat Lieu Read More
  • Five bowls filled with dry pasta

    29 Types Of Short Pasta, Explained

    From basic macaroni to the fanciest stuffed agnolotti, you'll find a delicious short pasta shape to complete any dish and delight every diner.

    By Emily Hunt Read More
  • authentic Japanese wasabi paste in a bowl next to chopsticks

    3 Ways To Tell If Your Wasabi Is Fake

    Did you know that most of the wasabi on the market isn't the genuine article? We asked an expert to help us identify the real thing.

    By Claire Redden Read More
  • 3 homemade bread loaves wrapped in red and white checked cloth in basket

    How Your Oven Temperature Impacts The Softness Of Your Bread Crust

    Not surprisingly, the temperature of your oven itself is also an important factor in the texture of your crust.

    By KJ Lannon Read More
  • airplane food on tray

    The One Flavor That Makes Plane Food Taste Amazing Again

    It's no secret that airplane food usually leaves a lot to be desired in the flavor department. Luckily, you can counteract that blandness by adding one flavor.

    By Molly Harris Read More
  • plate of whole roasted red peppers

    What's The Point Of Roasting Peppers?

    If you like complex, smoky notes and a darker, caramelized taste, you've got to try roasting peppers. Cooking a pepper in high heat does four important things.

    By KJ Lannon Read More
  • Bowl of flour on table with spoon

    What's The Difference Between Cake Flour And Bread Flour?

    If you looked at the two flours in a bowl, you may not be able to tell the difference. But, if you added them to the same recipe, you'd get different results.

    By Sara Klimek Read More
  • Whole and sliced fuyu persimmons

    What Is Persimmon? A Quick Guide To The Fruit

    If you don't really know what persimmon is (let alone ever tasted one), there's a whole world of versatile fruit flavor out there just waiting for you.

    By Anna Kot Read More
  • Three different types of pies compared

    7 Types Of Pie Crusts, Explained

    What comes to mind when you think of a pie crust? The answer could vary from person to person. Here's a rundown of all the major types of pie crust.

    By Deb Kavis Read More
  • ground beef on a cutting board surrounded by spices and herbs

    Ground Sirloin Vs Round: The Difference Between Ground Beef Types

    Ground sirloin and round are two of the many varieties of ground beef. What sets these two apart, and where can you use them in your cooking?

    By Matthew Spina Read More
  • Food decorated with Canadian flags.

    4 Popular Food Brands You Didn't Know Were Canadian

    With tariffs on the way, we take a look at a few brands that you may not have realized were Canadian to see what the effects might be for U.S. consumers.

    By Eibhlis Gale-Coleman Read More
  • Hand holding a cone with black ice cream

    The Mystery Behind Black Ice Cream Flavors

    Black ice cream is one of those mysterious food trends that seems somewhat inexplicable. We dive in to dissect the details of this delightfully dark dessert.

    By Eibhlis Gale-Coleman Read More
  • Pouring olive oil next to dish of olives

    Is There A Difference Between Greek And Italian Olive Oil?

    Greece and Italy are two of the most dominant producers of olive oil. Though both are high quality, they aren't the same. Here's how they differ.

    By Matthew Spina Read More
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