Stephanie Vermillion

Stephanie Vermillion

Contributing Writer

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.

Recent Contributions

It's slimy, stringy and even quite pungent, but natto is also chock full of nutrients. So what is this superfood that's been a staple in Japan for thousands of years?

By Stephanie Vermillion

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?

By Stephanie Vermillion

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.

By Stephanie Vermillion

Advertisement

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.

By Stephanie Vermillion

Latkes are potato pancakes that are commonly eaten during Hanukkah. What's behind this delicious Jewish tradition?

By Stephanie Vermillion

This stunning national park is a scuba diver's dream. But it's not for the inexperienced.

By Stephanie Vermillion

You might think prosecco and Champagne are the same because they both have bubbles, but you'd be wrong. So what's makes a quality prosecco?

By Stephanie Vermillion

Advertisement

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.

By Stephanie Vermillion

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.

By Stephanie Vermillion

Men at Work sang about the stuff in their 1981 hit 'Down Under.' But what is this thick, black spread anyway?

By Stephanie Vermillion

Capers are actually the flower buds of the caper bush. So where does all that flavor come from?

By Stephanie Vermillion

Advertisement

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.

By Stephanie Vermillion

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.

By Stephanie Vermillion

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.

By Stephanie Vermillion

This starchy, staple fruit that grows in the tropics has the potential to provide food security to millions. So what exactly is it and who's eating it?

By Stephanie Vermillion

Advertisement

Are these strong and dependable animals all the same? If so, why the different names? If not, what makes them different?

By Stephanie Vermillion

Both are destructive storms that can pack powerful winds and devastating storm surge. So how are they different? Or are they?

By Stephanie Vermillion

Curious to know how old those big trees are in your yard? We'll tell you how to use geometry to figure out their ages without risking their health.

By Stephanie Vermillion

You don't have to fry your food when you can get the same crispy results with hot air.

By Stephanie Vermillion

Advertisement

China banned export of the fruit in 2004, so you'll likely never try it fresh. But you've probably already had versions of its extract and didn't even know it.

By Stephanie Vermillion