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Cheese Rolling Is No Joke. But It's Still Pretty Funny

entertainment.howstuffworks.com/cheese-rolling-is-no-joke-its-still-pretty-funny.htm

On June 5, people will chase an 8-pound cheese down an absurdly steep hill in England. And it looks really fun.

Study Finds No Link Between Inactivity and Weight Gain

health.howstuffworks.com/wellness/diet-fitness/exercise/study-finds-no-link-inactivity-weight-gain.htm

A surprising February 2017 study didn't find a link between sedentary lifestyle and weight gain. Learn more at HowStuffWorks.

Should You Know if Your Doctor Is a Democrat or a Republican?

people.howstuffworks.com/should-you-know-your-doctor-is-a-democrat-a-republican.htm

A new study found instances where doctors' political beliefs correlated with their patient treatment options. HowStuffWorks Now investigates.

When Irish Immigrants Weren't Considered 'White'

history.howstuffworks.com/historical-events/when-irish-immigrants-werent-considered-white.htm

How were early Irish immigrants treated in the United States of the mid-19th century? Learn more in this HowStuffWorks article.

Ridiculous History: What's for Dinner? Meat Jell-O

history.howstuffworks.com/historical-events/ridiculous-history-whats-dinner-meat-jello.htm

Aspics and gelatin salads used to be more common foods on Western menus, but they have largely vanished from the table. Could savory gelatin make a comeback?

Pooping: Not All Animals Are Created Equal

health.howstuffworks.com/human-body/systems/digestive/pooping-not-all-animals-are-created-equal.htm

The human system for excretion is actually pretty great, especially when you start looking at what other animals have. Learn more at HowStuffWorks.

How Many Continents Are There? Depends Whom You Ask

history.howstuffworks.com/world-history/continents.htm

It may surprise you to know that experts around the world disagree on how many continents are out there. Here's why.

Yeast Is the Magic Microbe That Makes Bread Rise

recipes.howstuffworks.com/tools-and-techniques/yeast.htm

Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?

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