Category Archives: Food

A Cake or a Biscuit- The Lengthy and Expensive Saga of the Jaffa “Cake”


For anyone reading this who happens to be from the UK, you’re more than likely already well aware of what a Jaffa Cake is. For our readers that haven’t had the pleasure of sampling one of the greatest comfort foods ever created, they’re little, spongy, chocolate coated disks that contain a small amount of orange flavoured jam- they’re delicious. Oh, and […]

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How Did the Practice of Women Jumping Out of Giant Cakes Start?


Diane F. asks: Who started the tradition of girls jumping out of cakes? Almost everyone has seen depicted the bizarre bachelor party tradition of a scantily-clad woman jumping out of a giant cake. It turns up most often in decades-old films, TV shows, and comics, but it still persists today at lavish Vegas shindigs—though the cakes are now usually made […]

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Parsley and Your Breath


Pete M. asks: Why is a tiny bit of parsley included with certain meals? Is it true that it is there to cure bad breath? Does it really work? Thanks and keep up the great work! In an age where strong-flavored, nutritiously dense greens like kale dominate, quiet, mild parsley has, for many, been shunted to the side. This is […]

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The Truth About the Surprisingly Recent Invention of the Tea Bag, and the Women Who Really Invented It


Mark A. asks: Who invented tea bags? Legend says that brewing tea dates back to around 2737 BC, when tea leaves fell into water being boiled for Emperor Shennong of China. There does not appear to be any hard evidence of tea being discovered this way, but evidence we do have suggests that brewing tea did indeed likely start in […]

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Why Chicken Goes Bad So Quickly


Sean M. asks: Why does chicken go bad so much faster than other meats at room temperature? Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; […]

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