The Truth About Food 12 Videos
Get answers to food myths with videos from Food: Fact or Fiction? on Cooking Channel.
Top Food Myths Finally Debunked 9 Photos
Some long-lasting food-based myths should be taken with a grain of salt.
Michael McKean's Funniest Food Tweets 6 Photos
One more food fact: Host Michael McKean has hilarious tweets about food.
Chef du Quizine
Episodes
See Episode GuideBaked Goodies
Michael McKean throws the carb-free diet out the window and uncovers the stories behind our favorite baked goodies. He starts by revealing that cupcakes are edible equations and explaining how the whoopie pie nearly caused a civil war. Michael then follows a trail of crumbs all the way to the bakery where he finds there's something in the air when it comes to San Francisco sourdough bread.
Dip it Good
Cozy up with a bowl of chips because host Michael McKean has the scoop on our favorite dips! He'll discover that guacamole wouldn't be good without a mailman, queso almost started a civil war and chocolate fountains are full of physics.
Vegas, Baby!
Host Michael McKean has a date with Lady Luck and is ready to go all-in on some tempting Vegas eats! He'll find out how prime rib lured us all to Sin City, why prohibition poured us all a shrimp cocktail and whether there's a satisfying strategy to beating a buffet.
War and Peace
Michael McKean gets caught in the middle of some culinary conflicts as he uncovers some very delicious details. He solves the Cuban Missile Crisis with chop suey, runs the redcoats out with cornbread and keeps the peace with a little kimchi. No matter which side you stand on, these are all dishes worth fighting for!
Play with Your Food
Michael McKean turns our plates into a playground as he finds out the stories behind some famously fun foods! He'll spell out a solution to the Great Depression using alphabet soup, keep the doctor away with gummy bears and find out how the bento box ditched its suit and tie for the sandbox.
I'm Stuffed
Michael McKean goes on a spectacular journey of some super stuffed foods. Find out if bao are good enough to save our necks, if toasted ravioli are a big stuffed lie and whether knishes could once land you in jail. Loosen your belt and settle in because these stories are definitely stuffed to the gills!
Dishes in Disguise
All is not what it seems as Michael McKean reveals the truth behind dishes in disguise. He uncovers what it took to make turducken tick, how it takes more than magic to get soup inside soup dumplings and how cake and pie have come together in order to save the world.
Finger Foods
Put down your fork and get ready to pick up some amazing finger food facts! Michael McKean has things handled, finding out how appetizers found their footing during Prohibition, that a king turned tapas into a tableside treat and why food could really use your hands.
Gadgets and Gizmos
Michael McKean has gadgets and gizmos a'plenty, and he's ready to show them all off! Discover that waffle irons were once incredible artists and the stand mixer almost went overboard, and find out why refrigerators would have been left out in the cold if it wasn't for good ole' beer.
Sacred Chow
Host Michael McKean enlightens us on a few divine dining delights. He finds out why we should we be handing out cake instead of candy on Halloween. Then McKean discovers that Valentine's Day candy hearts were once used as medicine. Later he figures out whether Corned Beef can really bring any Irish luck on St. Patrick's Day. Saints or sinners, this episode's foods are truly sacred.
Fire in the Hole
Michael McKean fans the flames of some fiery hot foods! He discovers that flaming-hot vindaloo may have once been far less combustable, wasabi isn't always what it seems and that jerk chicken is good at keeping ghosts away.
Tea Time
Michael McKean has his pinkie out because it's tea time! He's discovering espionage may have bagged us English breakfast, the egg salad sandwich has some complicated chemistry and that matcha tea may be pulling a fast one.
Into the Wild
Michael McKean finds his bearings and heads out into the wild blue yonder! On this appetizing adventure, he'll discover if a classic cobbler helped Lewis and Clark, whether Girl Scout Cookies can save the planet and if urban foraging can help us all feel happier.
Sacred Chow
Host Michael McKean enlightens us on a few divine dining delights. He finds out why we should we be handing out cake instead of candy on Halloween. Then McKean discovers that Valentine's Day candy hearts were once used as medicine. Later he figures out whether Corned Beef can really bring any Irish luck on St. Patrick's Day. Saints or sinners, this episode's foods are truly sacred.
Vegas, Baby!
Host Michael McKean has a date with Lady Luck and is ready to go all-in on some tempting Vegas eats! He'll find out how prime rib lured us all to Sin City, why prohibition poured us all a shrimp cocktail and whether there's a satisfying strategy to beating a buffet.
War and Peace
Michael McKean gets caught in the middle of some culinary conflicts as he uncovers some very delicious details. He solves the Cuban Missile Crisis with chop suey, runs the redcoats out with cornbread and keeps the peace with a little kimchi. No matter which side you stand on, these are all dishes worth fighting for!
Play with Your Food
Michael McKean turns our plates into a playground as he finds out the stories behind some famously fun foods! He'll spell out a solution to the Great Depression using alphabet soup, keep the doctor away with gummy bears and find out how the bento box ditched its suit and tie for the sandbox.
Baked Goodies
Michael McKean throws the carb-free diet out the window and uncovers the stories behind our favorite baked goodies. He starts by revealing that cupcakes are edible equations and explaining how the whoopie pie nearly caused a civil war. Michael then follows a trail of crumbs all the way to the bakery where he finds there's something in the air when it comes to San Francisco sourdough bread.
What's for Dessert
In this episode of Food: Fact or Fiction? join host Michael McKean as we indulge in the best part of every meal: Dessert! From cake to pie to banana splits, our favorite desserts are baked with rich stories that have shaped America in extraordinary ways. We travel back in time to find out how cake gave rise to democracy in America. We reveal the sweet truth about why ice cream topped with syrup is called a sundae. And we find out if anything really is more American than apple pie. Save room for dessert as we discover some tasty truths and some mouthwatering myths hidden in every decadent bite!
The Kitchen of Good and Evil
Host Michael McKean separates the good from the bad on some downright wicked food tales. He uncovers whether beer's spirits were put there by witches, if the pretzel is pious or if its story is full of twists and if the heavenly-tasting angel food cake is really just a little devil.
Wicked Good
Michael McKean celebrates Halloween by investigating dishes that are so good they're downright wicked! He's uncovering rhubarb pie's paranormal proclivities and does a background check on ramen with its racy rap sheet. Next on this menu of devious delights, Michael dips into a pot of fondue to reveal its ties to a criminal cartel.
Bon Appetit
Michael McKean is all berets and baguettes as he digs into a few of France's most fantastic feasts. He crosses the pond to see if crepes could nearly kill a king, if coq au vin was once quite colloquial and if the curve in croissants can slow our roll!
My Kind of Town
Michael McKean is taking us on a wild ride through the Windy City. He's going to determine if Chicago deep dish is definitely pizza, if brownies are just fancy fair food and he'll shed some light on saganaki's flames.
Layers of Flavors
Host Michael McKean layers it on thick as he digs into lovely layered feasts! He'll find out if club sandwiches were once for members only, how tiramisu tried to take coffee's job and why London may lay claim to lasagna.
Bon Appetit
Michael McKean is all berets and baguettes as he digs into a few of France's most fantastic feasts. He crosses the pond to see if crepes could nearly kill a king, if coq au vin was once quite colloquial and if the curve in croissants can slow our roll!
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