10-Second Food Myth-Busters

[B] Japan | The cookie style traces to Japanese senbei traditions, popularized by Japanese-American bakers before crossing into Chinese-American restaurants.

[A] Fish sauce | Early “kê-tsiap” was a fermented fish brine from Asia—tomatoes arrived much later.

[C] Banana | Botanically a berry; strawberries/raspberries are aggregate fruits, not berries.

[B] A little | “Decaf” still carries some caffeine—just much less than regular.

[D] Flooding bogs | They grow on dry beds; farmers flood to float the buoyant berries for easy collection.

[B] Tijuana | Cardini’s original was served in Tijuana, then took over the world.

[B] Ignacio Anaya | “Nacho” whipped them up in 1943 for hungry visitors in Piedras Negras, Mexico.

[D] Kid | 11-year-old Frank Epperson left a soda + stick outside to freeze—boom, Popsicle.

[A] France | Specifically the Champagne AOC—protected by law and trade bodies.

[B] Quinine | It fluoresces bright blue under UV light. Science party trick included.

[C] Boiled | The quick boil sets the crust for that shiny, chewy bite before baking.

[A] Anchovies | The umami backbone—often surprises people reading the label.

[A] Champagne | A classic appellation; copycats get smacked down.

[A] Coca leaf | The name says it: coca + kola. Cocaine was removed in the early 1900s.

[C] Stigmas | Hand-picked threads from Crocus sativus—tiny harvest, huge price.

[C] Orchids | Real vanilla is the cured pod of a climbing orchid (genus Vanilla).

[B] Seed of a drupe | It’s the seed inside a peach-like fruit, not a botanical nut.

[A] Outside | The seed hangs below the cashew apple like a little boxing glove.

[D] Belgium | The origin is debated, but Belgium makes a strong, crispy case.

[A] Fermented | Koji molds kick off a months-long ferment that builds deep umami.

[B] 1958 | Momofuku Andō launched Chicken Ramen and changed weeknights forever.

[A] Gianduja | A WWII-era hazelnut-cocoa spread from Piedmont evolved into Nutella.

[C] Horseradish | Dyed horseradish + mustard is the global standby; true wasabi is rare.

[D] CO₂ bubbles | Propionic bacteria burp gas during aging—those are the “eyes.”

[B] Coffee pot | Cambridge researchers wanted to see if it was empty before walking over.

[D] 1980s Taiwan | Street-stall genius turned into a worldwide chewy sip.

[B] Legume | A pod plant in the pea family—no tree involved.

[C] Mold | Penicillium cultures create that tangy blue marbling (and the funk).

[B] Red peppers | Dried and ground Capsicum annuum—sweet to hot.

[A] Chicle | Natural latex from the sapodilla tree—post-WWII, synthetics took over.