Bite-sized History
What is pimento cheese? KaTom explains how (and where) pimento cheese was invented, what it's made from, and how to eat it.
KaTom discusses gluten food testers, Celiac disease, gluten sensitivity, and what you can do to prevent allergic reactions in your foodservice business.
Learn about three different pickling methods used by restaurateurs to produce pickled foods and how this process can be done quickly at KaTom.
Barry Levenson talks about how he started the National Mustard Museum and why he chose mustard. Learn more at KaTom.
Spiralized foods range from the beloved curly fry to the trendy zoodle. Learn more about adding spiralized food to your menu with KaTom.
Billions of pounds of perfectly good produce end up in landfills each year. KaTom covers the ugly produce companies working to change that.
America's truffle industry is starting to flourish, despite Europe long being the only source for this prized ingredient.
When different American dishes share a name, they're often beloved specialties to locals in the region – and confusing to outsiders.
The names of some iconic dishes were inspired by iconic figures. KaTom takes you through the history of alfredo, Melba Toast, and more.
What are the types of cheese and how can you tell them apart? KaTom has answers about cheese types and their uses.
The flavors of Americanized cuisines are certainly delicious, but have you ever wondered what authentic recipes they're imitating?
What is MSG? Learn more about this tasty – and controversial – additive and find out what, if any, health effects it has.
If you're interested in buying organic produce, it's important to understand the USDA standards and regulations for growing and selling it.
Despite modern innovations and advances in technology, much of the food we eat today isn't too different from the meals of the past.
When a historic building and modern nonprofit meet, small businesses benefit. Allie Hill of Virginia Food Works tells us about this pairing.
How many types of pasta can you name? Learn more about the differences between pasta and noodles, their names, and how to use them.
KaTom unwraps common Halloween candy ingredients so you can snack responsibly. Find out what the back of the candy wrapper really means here.
Learn more about the sorghum industry, sorghum's role as a sugar alternative, and how it is turned into sorghum syrup.
What is a vegetable? Learn about the different types and plan your plate portions as KaTom answers this question.
Check out KaTom's guide detailing the characteristics, flavors, and uses of the different types of salts commonly used in the kitchen .
Semolina is a wheat flour used in pasta and other foods worldwide. Learn about its uses, benefits, and gluten-free substitutes.
Sugar content, pectin, fruit, juices, heat – I just want to know what to put on my toast! KaTom breaks down jam versus jelly and more here.
Join KaTom as we explore the origin and fabled history of hamburgers. Is this traditional American favorite really American at all?
You've heard of butter and margarine, but what is plant butter? Learn the difference and if one is healthier than the others at KaTom.com.