The world's most expensive spice by weight is saffron, costing up to $5,000 per pound.

Competitive eater Joey Chestnut consumed 76 hot dogs in 10 minutes at the 2021 Nathan's contest.

Ginger contains gingerols and shogaols — compounds with anti-nausea and anti-inflammatory properties.

Miso's probiotic content varies by processing — unpasteurized miso retains live cultures while pasteurized does not.

Liquid nitrogen cooking, called molecular gastronomy, was popularized by chefs like Ferran Adrià.

Durian fruit is banned from many hotels and public transport in Southeast Asia because of its extremely strong odor.

Walnuts have the highest omega-3 content of any nut — they're also the only nut to contain significant ALA.

Carrots were originally purple — the orange variety was cultivated by Dutch growers in the 17th century.

Vanilla is the second most expensive spice after saffron because of how labor-intensive it is to grow and pollinate.