Stephanie Vermillion is a freelance writer and photographer from Cincinnati, Ohio. She covers food, beer, wildlife and travel for HowStuffWorks. When she's not writing, Stephanie spends her free time playing with her rescue pup, Harry, or sampling new craft beers — in the name of research, of course. Find her online at www.stephanievermillionstudio.com.
Escargot is a delicacy of snails that's common in many European countries like France, Spain and Portugal. But what do snails even taste like and how are they prepared?
These two Italian cheeses may look similar on the outside. But it's what's revealed on the inside that makes them so deliciously different.
Kohlrabi is a cruciferous vegetable, just like cabbage, with a slightly sweeter flavor. It's also known as a German turnip and can be eaten raw or cooked.
This stunning national park is a scuba diver's dream. But it's not for the inexperienced.
Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.
You might have seen lychees at an international farmers market and not known they were lychees. The dark red tropical fruit looks a little like raspberries and are packed with potassium — and sugar.
Men at Work sang about the stuff in their 1981 hit 'Down Under.' But what is this thick, black spread anyway?
What's nauseating and inedible to one man is ambrosia to another. The cultural differences people have around food are the reason for Sweden's Disgusting Food Museum.
We usually equate the Masters golf tournament with azaleas blooming in the South. But this year, the tournament got us thinking about that pimento cheese sandwich, which it's also famous for.
The Happiness Museum in Copenhagen explores happiness across the globe, including how it varies across regions, and why some countries, such as Denmark, are happier than others.
Both are destructive storms that can pack powerful winds and devastating storm surge. So how are they different? Or are they?
You don't have to fry your food when you can get the same crispy results with hot air.