Food Facts vs. Food Myths

Food Myth: Eating celery negates its calories.
Chewing and digesting celery does not expend more calories than there are in the vegetable, unfortunately. According to TIME, there are no "negative-calorie" foods. At 6 calories per stalk, however, it's still a healthy addition to Asian chicken salad.

Food Myth: German Chocolate Cake Originated in Germany.
The rich layer cake combining coffee and Dutch process cocoa hails from Dallas, Texas.

Food Myth: Julius Caesar made salad famous.
Restaurateur Caesar Cardini is said to have created the ubiquitous salad—like this version topped with crispy tofu croutons—in 1924 in Tijuana, Mexico.

Food Myth: Drumettes come from baby chickens.
The small drumstick-shaped pieces of chicken that look like legs are actually upper segments of the wing. Use both parts in this recipe for Maple-Chipotle Hot Wings.

Food Myth: Potato chips were a happy accident.
In 1853, wise guy chef George Crum fried thinly-sliced potatoes supercrisp out of spite for a customer who complained that his French fries were undercooked and too thick. For a twist, opt for these Chile-Cheese Yucca Chips.

Food Myth: A human finger turned up in fast-food chili.
In 2006, a Las Vegas couple was sentenced to time in prison for that fraudulent claim. Find short ribs and three kinds of chiles in our Texas-style chili with Beer.

Food Myth: Refried beans are fried twice.
The cooked beans served alongside these Poblano-and-Cheese Tamales are mashed or pureed before being pan-fried once.

Food Myth: Tapioca nearly sunk a ship.
In 1972, an emergency responder declared the sinking Swiss freighter Cassarate "a huge tapioca time bomb" after a fire (and the water used to extinguish it) cooked its cargo: 1,500 tons of tapioca. Here's tapioca pudding with vanilla, not sea water.

Food Myth: Carrots may turn you orange.
Carotenemia is a clinical condition caused by prolonged consumption of carotene-rich foods, such as carrots, served here with tahini dressing.

Food Myth: Turkey puts you to sleep.
Though often attributed to tryptophan, an amino acid present in turkey and most other proteins, that Thanksgiving food coma is likely due to the carbohydrate-rich holiday meal. This roast turkey is updated with lemon and chives.