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Need to watch a speedy video so you can get dinner on the table before somebody in your house gnaws an arm off? Curious about the people, places, and science behind Kansas food? Whether you’re a video watcher, avid reader, or trivia fan, this is the place for you!

Recipes

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Profiles

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Tips

Grilling is a great technique for cooking beef. It provides maximum flavor and optimal tenderness. Some of the best cuts for grilling are strip steak, flank steak and rib-eye. 

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Make the sweetest and juiciest corn on the cob in four easy steps! Add sweetness of sugar and tang of lemon juice to boiling water, add the corn, remove from heat after 2-minutes and enjoy!

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You can cook sorghum a lot of different ways — like rice or quinoa, popped like popcorn, milled into flour or made into syrup. 

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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

More than 87 percent of land in Kansas is farmland.

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For a dessert to officially be considered ice cream, it must contain at least 10 percent milkfat.

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Kansas grows winter wheat that is planted and sprouts in the fall, becomes dormant in the winter, grows again in the spring and is harvested in early summer.

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Q&As

Q: How does Greek yogurt compare to traditional yogurt?

A: Greek yogurt is strained to remove much of the liquid whey, lactose and sugar, making it thicker than regular yogurt. It can also...

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Q: Why don’t I see sorghum at the store?

A: Many consumers are becoming more interested in ancient grains that are non-GMO, gluten-free, healthy,and environmentally friendly...

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Q: Why can you still see cotton in the field after harvest?

A: The white patches are cotton lint. Farmers don’t harvest bark from cotton plants and some of the lint stays behind as a result....

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Events

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