food facts


10 Things You Probably Didn’t Know About Mexican Food

By Jeannette | April 6, 2012

Photo: rdpeyton

Photo: rdpeyton

By:Justin Chan

The Wall Street Journal recently paid tribute to the power of Mexican food in America by running an article that lists several fun facts that you might find interesting (you can find them below). The piece was published in concurrence with Taco Bell’s 50th anniversary last month.  While Taco Bell cannot be classified as traditional Mexican food, it is undoubtedly a fast food version that Americans, particularly the hungry and on-a-budget college students, seem to like.

Taco Bell, in fact, is one of many chain restaurants that helped put Mexican cuisine on the map. Chipotle Mexican Grill is also gaining prominence, as more and more Americans try to satiate their growing desire for the Central American cookery. Although such chains have made Mexican cuisine trendy, the roots of Mexican food in the United States can be traced as far back as the 1800s. Tex-Mex food, for instance, originated during that period, and the term “Tex-Mex” was first coined in 1875, when the Texas Mexican Railway was chartered. Since its creation, Tex-Mex food has incorporated influences from Spain, Mexico and South Texas and has spread across the country. Although it is generally described as a regional American cuisine, it was created by Mexican Americans who borrowed largely from the Mexican food culture. Read More


Pickle Juice For Sport Cramps?

By Justin Chan | March 16, 2012

Photo: sakuraboy

Photo: sakuraboy

Although Gatorade and other kinds of energy drinks are a common source of rehydration for athletes, one particular preservative juice is becoming a more popular alternative. Pickle juice, which usually consists of water, salt, calcium chloride, vinegar and dill, has been frequently used to boost athletic performance and maintain stamina. Athletes and sports trainers have long considered its effects to be conducive to improving one’s game and reducing fatigue, but there was rarely any scientific evidence that backed up such claims until two years ago. Consuming pickle juice, at first, seemed more like a meaningless trend than a proven formula, but more and more studies have recently shown that the practice has some merits.

In 2010, The New York Times reported that a group of students from Brigham Young University conducted a study to see whether pickle juice had any effects on athletic performance. Ten male students exercised on a semi-recumbent bicycle that only worked the leg muscle. Read More


Harvesting The Florida Stone Crab: Animal Cruelty or Ecological Ingenuity?

By admin | March 2, 2012

Photo:  Andrea Westmoreland

Photo: Andrea Westmoreland

By: Michael Engle

Sustainable seafood” generally refers to the ideals of respecting certain seasons, not taking too many fish out of the sea at one time, and/or determining minimum and maximum sizes of legal catch.  Normally, when an animal is killed or fished, its culinary yield is limited to a resulting number of meat portions, plus a batch of stock made by boiling the leftover bones.  What if, almost like a perennial flower, the same individual animal could be fished repeatedly for food?  Not only does this concept exist in real life, but it is a culinary tradition in Miami Beach, FL.

The Florida stone crab is one of the most unique regional foods in the USA.  Unlike the Delaware blue crab, there is almost no meat in the stone crabs’ bodies.  To compensate for their meatless bodies, the stone crabs’ claws, which, in the wild, are strong enough to crush an oyster’s shell, are prized as delicacies.  Read More


The Science of Meat Tenderness and Color: The Untold Ben Franklin Story

By admin | January 25, 2012

Photo: IwateBuddy

Photo: IwateBuddy

By: Dylan Rodgers

My fiance and I just opened one room in our apartment to a European couple to give them shelter as they looked for residence here in NYC.  As I gave them the neighborhood tour, ultimately stopping at the food market, they asked me a question I guess I have always just taken for granted:  “Why is your beef in America so red?  Ours has more of a blue-grey hue.”

The question at first caught me off guard and I thought, “Well surely American beef companies dye their meat to make it more appealing.”  I decided to do a bit of research into the subject and surprisingly landed on a shocking experiment conducted by Benjamin Franklin.

We have all heard the story about Ben Franklin flying a kite with a key attached to it, thereby unraveling the mystery of lightening in 1752.  Well I’m here to tell you about another story; one that happened three years before and altered the world of food forever. Read More


Broccoli Now Wears a Cape: The Creation of Super Broccoli

By admin | October 31, 2011

Photo: Johan J. Ingles-Le Nobel

Photo: Johan J. Ingles-Le Nobel

By: Dylan Rodgers

Don’t make any psychiatric appointments because that did just happen:  an abnormally buff looking sprig of broccoli dressed in blue and red tights zipped right past your head and off into the horizon.

Tastier than a speeding bullet!  More nutritious than a locomotive!   Able to grow like 2 feet from underneath the ground!  Look!  In that general direction!  It’s Super Broccoli!

For 14 years, British scientists have been hard at work trying to develop the most potently nutritious broccoli known to humankind, and they have finally succeeded.  By crossbreeding the traditional British broccoli with a wild, bitter Sicilian variety, these scientists have successfully produced a plant with three times the broccoli power. Read More


Bizarre Food Facts: Pumpkin Power!

By Dylan Rodgers | October 27, 2011

Photo: Rich Bowen

Photo: Rich Bowen

Pumpkins: America’s favorite squash.  Surprisingly enough, we only seem to use it for three things-pumpkin pie, roasted pumpkin seeds, and jack-o-lanterns. Though carving jack-o-lanterns brings the kind of joy that biting bologna- wrestling masks gave me as a child, I feel that we are not using the pumpkin to its potential.  And pumpkin potential must be properly harnessed to make the most of the Fall season.

Check out these pumpkin facts.  WARNING-Please try all of these at home. Read More

Health & WellnessNews

Nutrition in a Pill: Do Vitamins Work?

By Dylan Rodgers | October 25, 2011

Photo: bradley j

Photo: bradley j

Almost every household in American has a bottle full of vitamins in their kitchen cabinet.  Why not?  If they can give us all the nutrients we need, packaged in a tiny pill that’s just waiting to burst sweet, sweet nutrition in our tummies, there doesn’t seem to be any logical reason to not take them.

It is often suggested that by taking vitamins, we will suddenly be hurled onto the fast track of health.  This $25 billion industry (figure for 2009) promises we will live longer, more enriched existences as long as we knock a few pills back a day.  One multi-vitamin has everything your body could ever need in a day, right?  Well, we may be victims of modern-day quackery, you know, the old ‘snake-oil trick’. Read More


Eat Your Way to Relaxation: Stress Relieving Foods

By admin | October 24, 2011

Photo: jessebezz

Photo: jessebezz

By: Dylan Rodgers

Humans are like hermit crabs: we’re both way too stressed all the time. Being a major source of food for many hungry predators gives hermit crabs good reason to be a little on edge; but what is our excuse? Bills, relationships, and traffic jams all seem like such small issues if you imagine yourself as a crab staring at a ravenous seagull drooling at the thought to rip your little crabby carapace to bite-sized crab-bits.

Stress originally was the body and the minds reaction to a life or death situation. We have somehow taken this scenario and spread it out to encompass everyday events that may or may not be life threatening. The issue here is that stress has very real effects on our body and mind, especially in excess. Read More


Bizarre Food Facts: 10 Other Uses for Baking Soda

By Dylan Rodgers | October 6, 2011

Photo: Jessamyn West

Baking soda-the eighth natural wonder of the world.  It leavens, it deodorizes, and can cause any vinegar-volcano to erupt in a furious overflow of pH neutral liquid.  Believe it or not, there are many other uses for the bicarbonate of soda that go beyond baking, fridge un-stinking, and science experimenting.  Behold the amazing and extremely affordable powers of BAKING SODA! Read More


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By Jeannette Park

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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