Facts

Before, it seemed like the only decision you had to make when buying eggs was whether to opt for white or brown. Now there are a ton of labels to sift through.

Do you prefer a Maine-style or Connecticut-style lobster roll? Do you even know the difference? There's actually a lot that sets them apart.

Edible glitter looks and functions a lot like craft glitter, but its made of completely different ingredients, which is a good thing since you plan to eat it.

A potato that's turned green isn't nearly as dangerous to eat as one that's mushy, has black spots, or extra growths, however, it's still best to avoid them.

Do you know what all those date labels on your food mean? Best-by, sell-by, use-by, and freeze-by are so similar, but they all mean different things.

How does fried ice cream manage to maintain its integrity despite being dipped in hot oil, especially considering ice cream is so sensitive to heat?

Besides the slight name variation, do you know what makes ginger beer and ginger ale different? It all comes down to how they are made.

Burrata has several striking similarities to mozzarella, at first glance, but there's a creamy difference that sets these two stretched cheeses apart.

At times you'll see Wagyu and Kobe beef used interchangeably on menus. However, this is not okay since the two types of beef (though similar) are not the same.

When discarding used cooking oil, most people wait until the oil cools and solidifies, then toss it in the trash, but there is a much more convenient approach.

Have you ever noticed that airplane food tastes strange? Perhaps you've assumed it's just low-quality, but there's a reason airplane food tastes a bit off.

Cream of tartar frequently pops up on the ingredient list for baked goods made with whipped egg whites, but does anyone know what this ingredient actually is?

Have you ever brought bell peppers home from the store and noticed that your green bell pepper lasted longer than the red or orange one sitting next to it?

Shopping at a busy Trader Joe's can be stressful. On top of the normal shopping rush, the chain also has smaller-than-average parking lots. Here's why.

Real wasabi root is rare and costly. So costly that most of the wasabi you've been eating at restaurants isn't wasabi at all. So what is it?