Umami, the fifth basic taste, was identified by Japanese chemist Kikunae Ikeda in 1908 from kombu seaweed.

Stunting — chronic malnutrition in childhood — affects 22% of children under 5 globally.

Coffee does not dehydrate you — the diuretic effect is offset by the liquid in the coffee itself.

Extra-virgin olive oil begins to degrade as soon as it's exposed to light and air — dark bottles and airtight seals preserve it best.

The most shoplifted food in the world is cheese.

The color red makes food taste sweeter — a reason ketchup bottles and candy packaging are often red.

Sriracha sauce is named after the coastal city of Si Racha in Thailand, where a similar sauce was first made.

Tahini, a sesame seed paste, is richer in calcium than most dairy products.

The nori (seaweed) used in Japanese cuisine is rich in vitamin B12 — one of few plant-based sources.