Category: Culinary education

Research has shown that higher levels of food literacy are associated with healthier dietary behaviors throughout a person's life. Food literacy is the collection of skills, knowledge, and behaviors that allow individuals to navigate the food system and consistently make healthy food choices. This comprehensive guide will break down the fundamental components that define and constitute food literacy.

Despite some varieties having a similar teardrop shape, avocados and pears belong to entirely different botanical families and have drastically different flavor profiles. This common mix-up leads many to ask, 'Does avocado taste like pear?', and the simple, conclusive answer is no.

Did you know that capsicum is the botanical genus for all peppers, while the term 'bell pepper' refers to a specific type of sweet pepper? The simple truth behind the difference between capsicum and bell pepper lies in a mix of botany, a recessive gene, and a lot of regional naming conventions.

Cinnamon is one of the world's oldest and most popular spices, used in both sweet and savory dishes. If you're wondering, "Are McCormick cinnamon sticks real cinnamon?," the answer is nuanced, as the term "real" often refers to a specific variety that differs from the common type used by the brand.

Escolar, also known as the snake mackerel, is a deep-water fish that grows progressively darker with age until it becomes nearly black. While its external appearance is often unfamiliar to consumers, its rich, buttery white flesh has been the source of widespread seafood mislabeling, particularly in sushi restaurants.

While both are derived from cattle, suet and regular beef fat have distinct properties and applications that set them apart. The location on the animal, composition, and melting temperature are fundamental differences that affect their use in the kitchen, from savory pastries to deep-frying.

According to a 2023 survey by Today.com, grocery store placement is a significant reason for the confusion, leading many to think eggs are dairy. The misconception stems from various factors, including marketing and a misunderstanding of what defines a dairy product.

According to the USDA, a three-ounce serving of New York Strip steak contains 23 grams of protein. This nutritional detail is key to understanding the popular query, "Is New York a lean meat?" which is based on a culinary misunderstanding confusing a famous city with a cut of beef.

According to the U.S. National Library of Medicine, compulsively eating non-food items is a condition known as pica. This raises a critical distinction for anyone asking: "How many calories are in one sponge?"—are you referring to a sponge cake or a cleaning tool? The nutritional content, and safety, of each could not be more different.