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8 Things You Didn’t Know About Gatorade

8 Things You Didn’t Know About Gatorade

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Gatorade used to come in only one flavor: lemon-lime

Gatorade is currently available in 80 countries, with more than 30 flavors available in the U.S.

Ok, so you probably already know the basics of the Gatorade story, but just to recap: the super-popular sports drink was developed in the summer of 1965 for the University of Florida’s football team at the request of their assistant coach. A team of university physicians set out to determine why the football team kept suffering from the heat, and what could be done to keep them going — short of moving to a cooler climate.

8 Things You Didn’t Know About Gatorade (Slideshow)

The doctors discovered that there were two important causes for the players’ fatigue: first, the athletes were sweating profusely, and as they sweat, they lost important fluids and electrolytes. Additionally, the athletes were losing carbs as they worked out and burned energy. So they started working to develop a new, perfectly balanced drink that would be replace the carbohydrates and electrolytes of the athletes as they sweated under the Florida sun.

They called their concoction Gatorade after the school’s team name: The Florida Gators. But Gatorade has had some serious developments since 1965 — including the GIDS, or Gatorade In-Car Drinking System. You’d think that driving a car wouldn’t drain your electrolytes nearly as quickly as running on a field for hours at a time, but it turns out that before they could suck down Gatorade at will, professional race car drivers had a serious problem with dehydration.

A system was developed for properly hydrating the drivers: they’ve now got the GIDS, the Gatorade In-Car Drinking System, which was developed in 2001 and is now considered a critical piece of equipment. We’ve uncovered some of the more unusual facts about this super popular beverage — which currently holds 46% of the worldwide sports drink market.

8 Things You Didn’t Know About Kate Middleton Before She Met Prince William

Happy birthday to the Duchess of Cambridge! From unassuming St. Andrew’s student to future queen, Kate Middleton has lived out her fairy tale with Prince William in the public eye, impressing royals and civilians alike with her grace and steadfast commitment to her royal role. (No, that’s not a dig at Meghan Markle, though it is an area where they differ.) But Kate wasn’t the regal mom of three we know her as today when she first caught William’s eye in college &mdash and that’s the Kate whose identity we’re trying to uncover. From royal biographers, close friends, and more, here’s what you never knew about Kate Middleton’s early life before she met William.

From the second that Kate was first linked with William that fateful night at St. Andrews, her past has been ogled and evaluated by anyone with a curiosity for who might capture the future King’s heart, and the list isn’t short. We know that Kate mysteriously decided to switch her university choice to St. Andrews at the last minute, after finding out that William would be attending, and we know that she came from an aristocratic yet hard-working family. We also know that, when William made the brief decision to take a break, that Kate swelled into her own as a socialite party-hopper and toned rowing champion so quickly he had no choice but to return to her. So, who is this determined, potentially strategizing gem of a woman who would go on to steal William’s heart? When you met Kate Middleton at age 18, before she had ever kissed her future husband, who did you meet?

Read on for things you may not have known about pre-royal Kate Middleton.

5 Things You Didn't Know About Tacos

In 2018, Americans ate more than 4.5 billion tacos. It's hard to believe that before the 1950s, tacos didn't really exist in the U.S. How did this Mexican street food become so popular stateside? One hint: fast food. Read on for five things you didn't know about this versatile food.

1. Tacos Have Been Around for Millennia

"Tacos have existed since there was a tortilla, even if they didn't exist by that name," wrote Gustavo Arellano in the book "Taco USA: How Mexican Food Conquered America." "The earliest mention of 'taco' as a food dates only to the late 19th century previously, the word stood for everything from a pool cue to a hammer to getting drunk."

Tortillas are made from corn that's been ground into flour, formed into dough and then flattened out into thin rounds that are fried. They are a staple of Mexican cooking and have been around since perhaps 1500 B.C.E. If a tortilla is folded in half around some kind of filling, it becomes a taco, a Mexican version of a sandwich, if you will. One theory says the word taco comes from an indigenous Nahuatl word'tlahco', meaning "half" or "in the middle", which refers to the way a taco is formed. Another says that the word "taco" came from a type of explosive used in silver mines in Mexico. And a street taco can be spicy hot!

2. But Taco Bell Popularized Them in the U.S.

¿Yo quiero Taco Bell? Even if you don't, you might after reading this fun fact: Tacos came to the U.S. in the early 1900s, along with the Mexican migrants who worked in the mines and railroads. But fast-food chain Taco Bell made the product a household name. The hard-shell tacos that Americans used to think represented all tacos are a specific kind called taco dorado.

"The taco shell is crucial for taking Mexican food outside of Mexican communities," said food historian Jeffrey Pilcher in an interview with Smithsonian magazine. "Corn tortillas do not keep very well. . If the taco shell is fried beforehand, you can wrap it up in plastic and keep it sitting around until somebody wants to use it."

In the 1950s, Glen Bell, who owned a few hamburger joints in Los Angeles, noticed the popularity of Mexican food with non-Mexicans and opened a taco stand called Taco-Tia, using ingredients Americans were familiar with, like ground beef, lettuce and shredded cheese. The first Taco Bell (named after Glen himself) opened in 1962. Franchising made Bell rich and spread the taco gospel around the U.S. In 2017, Taco Bell had nearly 7,000 locations worldwide.

3. You Can't Get Tacos at Lunchtime in Mexico

Although Americans eat tacos at any time of day, in Mexico they don't. Tacos there are available on the street usually in the morning or late at night, but from noon to 6 p.m., they are nowhere to be found. That's because Mexicans normally eat their big meal in the afternoon. But once dusk rolls around, the taco carts are back, ready to fuel those going to or coming from a night of partying.

4. The Taco Truck Was Probably the First Food Truck

The first taco truck in the U.S. is believed to have been opened by Raul Martinez, a Mexican immigrant who converted an old ice cream truck into a mobile taco restaurant in 1974. He parked the truck outside an East Los Angeles bar and was so successful, he was able to open a restaurant (King Taco) just six months later. King Taco now has 22 locations in California.

In addition to spawning thousands of other taco trucks, Martinez may have sparked the food truck trend that has been taking over much of America since the early 2000s.

5. You Can Fill a Taco With Anything

One of the most popular types of tacos is the taco al pastor, which is roasted pork, sliced thin, and accompanied by pineapple, onion and cilantro. This taco was an adaptation of the gyro, popularized by Lebanese immigrants in Mexico. Gyros traditionally feature thinly sliced lamb and pastor is the Spanish word for "shepherd."

Other popular Mexican tacos include barbacoa (usually barbecued beef), camarones (shrimp) and lengua (beef tongue), but more exotic types feature organ meats (like tripe) or fried grasshoppers. Breakfast tacos have eggs, while fusion tacos might have ingredients associated traditionally with other cultures, like Korean barbecue. The taco possibilities are truly limitless.

Midwest taco chain Taco John's says it invented the phrase "Taco Tuesday" and registered it as a trademark in 1989. The company often sends cease-and-desist letters to other restaurants using the slogan. But research has shown that the phrase was in use long before Taco John's trademarked it.

8 Things You Didn’t Know About Heirloom Corn

Next time you pick up an ear of corn, skip over the usual yellow cobs and go for the variously colored heirloom kind instead. Not only do they offer distinct flavors that are different from your usual run-of-the-mill kernels, but these varietals come with a rich history on both American continents. “Corn became such a part of our diet and it’s still part of how America survives,” says Jere Gettle, owner of Baker Creek Heirloom Seeds in Mansfield, MO. “America never would have been the same without corn. It’s the same as rice is to Asia.” On that note, here are eight things that make heirloom corn so interesting:

1. There are dozens of heirloom corns available
Though we have lost many of the native varieties of corn, there are still quite a few you can find in seed shops. They have funky names, too, like Bloody Butcher, Shaman’s Blue Popcorn and Country Gentleman. Still, according to Gettle, they are disappearing fast. “We are probably at an all-time low right now,” he says. “But we still have about 200-plus varietals [in the United States].” Gettle sells 21 types through his company. But there are others, he says. Some remain with collectors. Others reside with Native American peoples who have kept indigenous varietals pure of genetic engineering. As for corn across the world, Gettle says it’s impossible to know how many varieties there are. “You could spend your lifetime looking for corns and never find all the varietals because you would have to contact every tribe and every family in the world.”

2. The existence of heirloom corn is fragile
A century ago, there was more heirloom corn on the market than there is today, a direct correlation to current farming practices. “A lot of our corn variety got contaminated with genetically modified corns and people switching to hybrids in the 1950s,” says Gettle, adding that inclement weather also has had a toll on heirlooms. “All it takes is farmers not being able to garden or having a few bad years and the corns can disappear.”

3. Heirloom corn comes in a rainbow of colors
Forget the yellow corn you are familiar with: heirloom corn can come in all sorts of colors, including red, white, blue, black, pink and green. In fact, one of Gettle’s favorite varieties is the Oaxacan Green, which shines in shades of emerald. Bronze-Orange is, well, a rusty orange color. Black Mexican has a dark grey and purple hue. Country Gentleman sweet corn is milky white. And, the aptly named Black Incan looks very inky indeed. If you want a corncob with multi colors, try Glass Gem. Instead of being a single hue, each ear features kernels of lime green, ruby red, white, yellow, light blue and pink.

4. Heirloom corn saved early American settlers’ asses
Though the pilgrims brought wheat, rye and barley with them from overseas, it was the local corn that ultimately became their food source. They were taught how to grow this important crop by Squanto, also called Tisquantum, an English-speaking native from the Pawtuxet tribe. Not only did the settlers find the kernels nourishing, but the cobs and stalks also worked as feed for their livestock. It’s safe to say that if corn hadn’t come into the picture, they would have starved over the winter.

5. There are six types of kernels
Yes, just as all corn isn’t popcorn, other types of corn have their own purpose. With that, the six varieties of kernels you find are: flint, flour, dent, pop, sweet and waxy. Flint is used to make cornmeal and livestock feed — it’s also what is known as “Indian” corn. Flour is made up of soft starch and gets used as corn flour. Hard-shelled dent corn is the most widely grown type in the States, and gets used for oils, syrups, grits, flours, bio-fuel and animal feed. Then you have pop, a.k.a. popcorn, and waxy corn, which was found in China in the early 1900s and has a texture similar to glutinous rice. Finally, there’s good ol’ sweet corn, the type we commonly eat fresh, frozen or canned.

6. Not all corn is popcorn
A food as classic as popcorn actually dates back even earlier than movie theaters and carnivals, as it has been around for thousands of years. But what makes it special? Well, the reason it works as “pop” corn is due to the content of horny starch. (Yes, there is such a thing.) When heated, this starch expands and in turn, the kernel violently bursts open to reveal the fluffy, tasty interior. It’s akin to other hard, moisture-sealed hulls of grains including amaranth grains, quinoa and millet. This type of corn comes in two kernel shapes, pearl and rice. But, unfortunately for other kernels, only the pop variety literally pops.

7. Corn has two sisters
Okay, not an actual sister, but according to Native American myth, corn (or maize) is one of the crops that make up the “three sisters.” The other two sisters are climbing beans and squash, and together the trio makes a special planting method used to produce a rich garden. The supposed sisterhood works because of the way the mounds are planted next to each other. This way, the crops aid their “sisters.” For example, the corn gives the beans “poles” to climb on, and squash covers the dirt, blocking out sun and preventing weeds from taking over. The result is a plot that not only nourishes the people, but also proves good for the land as it helps with soil fertility.

8. Peru has giant heirloom corn
Have you ever seen a kernel the size of a quarter? If you have been to Peru, you probably have, though it usually is under the name choclo, also called Peruvian or Cusco corn. You can also get Yuracklallhua, the largest known corn that takes twice as long to grow and that has stalks towering at more than 10 feet high. Originally grown in the Andes Mountains, it is rich in proteins, starch and sugars. As for taste, it tends to be slightly chewy and toothsome, a real meal (or two) on just one cob. Overall, it’s not surprising these ancient peoples have a corn this mighty — the produce is a staple in the Peruvian diet, as it has been since at least 1,200 BC.

This post is brought to you by our friends at Whole Foods Market

8 Things You Need To Know Before Buying Ina Garten's Cookbooks

Now we know how the Barefoot Contessa keeps nabbing book deals.

If you've seen an episode of Barefoot Contessa on Food Network, it's easy to understand why Ina Garten has so many fans. Her calm voice, big smile and steady hand as she pulls together sophisticated yet simple recipes are enough to make you wish you could climb through the screen and into her pristine kitchen. But the TV show (which she's finally filming new episodes for) is merely an extension of her best-selling cookbooks, which let readers in on even more of Ina's seemingly perfect life between Manhattan and the Hamptons. Trust us&mdashyou definitely want to leaf through every page.

1. Ina never wanted to write a cookbook.

After selling her speciality foods store in East Hampton, Ina went through a serious lull in activity. Though many people had asked her to write a cookbook, it never sounded appealing to her. "Writing seemed so solitary, which was the opposite of what I had loved about the store," she writes in Cooking For Jeffrey. But once she bit the bullet, the first publisher who saw her proposal accepted it. In the words of Ina, "How easy is that?"

2. There are 10 titles to her name.

With the release of her newest book, Ina has now published enough cookbooks to warrant her own shelf at the bookstore. The first, The Barefoot Contessa Cookbook, was released back in 1999, and Ina's continued to consistently roll out recipes and entertaining tips since, often selling more than 1 million copies with each release.

3. Ina does the writing herself.

Plenty of cookbook creators hire writers to put their recipes and stories onto paper, and others&mdashwe're looking at you, Kris Kardashian&mdashprobably don't do any writing at all. You can hear Ina's voice coming through in her cookbooks, and there are enough detailed anecdotes to assure you that she's the one slaving away over the keyboard until each page is just right. "There isn't a letter, there isn't a recipe, there's no photograph, there isn't a font, there isn't a color, there isn't a detail that I don't totally do myself," she told Eater last year.

4. The recipes are always tested by a trusted advisor.

After Ina's tinkered with each recipe, they have to pass one final test before they're deemed admissible to ship to her fans. Her assistant and closest friend, Barbara Libath, tests each of the recipes to help work out any kinks and prove that an untrained home cook can tackle the steps.

5. Ina nabs ideas from famous chefs.

But don't worry, she gives them credit! Big names like Wolfgang Puck, Yotam Ottolenghi, and Mark Bittman have shown up in the pages of Ina's cookbooks, either as recipe contributors or inspiration for her own recipes. She just couldn't resist stealing Andrew Zimmern's trick for perfect potato pancakes or taking a crack at Jean-Georges Vongerichten's famous butternut squash and ricotta bruschetta.

6. The ingredient lists are very particular.

Ina only uses the best of the best, and we can't blame her&mdashthe woman owned a specialty foods store, after all. Her recipes call for homemade chicken stock, fancy cheeses and always "good olive oil," but she realizes that not everyone has access to farm-fresh products from East Hampton. The ingredients occasionally include high-end store-bought products like jarred marinara (her go-to is Rao's) and she's got plenty of opinions about what brands you should stock in your pantry&mdashDe Cecco pasta, Hellman's mayo and Grey Poupon mustard, to name a few.

7. They contain lots of personal info.

Every cookbook that Ina has released has been full of photos featuring her real friends and family&mdasha personal touch that many authors don't include. And her latest book delves even further into the details of her life, including the way that she and her husband Jeffrey met and fell in love. She doesn't shy away from talking about her fears and failures throughout her career either, and we love her for it.

8. They're always dedicated to her hubby.

From the very beginning, Ina has honored her husband Jeffrey by penning a sweet note to him at the start of every cookbook. Her earlier titles included tributes such as "For Jeffrey, who makes all my dreams come true" and "For Jeffrey, who makes my life fun&mdashand so easy!" Her latest book revolves entirely around cooking for him, so I guess it should be no surprise that he got the dedication, yet again. This time: "For Jeffrey who makes everything possible." Too cute.

There&rsquos nothing better than fresh coconut, and nothing worse than trying to crack it open. Make the process a little easier by sticking the entire coconut in a 350°F oven for about 20 minutes. Remove it, and allow it to cool for a few minutes before tapping on it with a hammer until it cracks open.

For more food tips from all over the internet, check out our In the Kitchen Pinterest board.And don&rsquot forget to sign up for our newsletter and follow us on Facebook and Instagram!

8 Things You Didn’t Know You Could Do with Chicken Breast

The mighty chicken breast has a longstanding reputation of being the dieters’ protein. This leads most to think that it’s boring, tasteless and most probably evil. A lot of people assume that eating healthy means compromising taste, which is why they may think the same for a lean protein like chicken breast.

This is a hasty generalization, to say the least. It makes you miss out on the wonderful possibilities you can have with chicken breast. Let me tell you, with these recipes, you will never look at boring old chicken breast with disapproving eyes ever again. The saying “healthy na masarap pa!” is not only an advertising spiel used to trick gullible consumers. With creative imagination (aka the right recipe), it is indeed possible!

Here are 8 things you didn’t know you could do with chicken breast.

8 Cheesy Chicken Burrito

Here’s a healthier take on a Mexican favorite. You still get the gooey goodness from the cheese, but reduced in fat. The usual ground beef is substituted with a leaner protein while the Mexican flavor of refried beans is retained. Instead of a tortilla wrap, lettuce is used for something lighter that adds more fiber. This recipe also has light sour cream to complete the burrito concept. With only five ingredients, this one’s a breeze to make.

7 Cayenne Rubbed Chicken with Avocado Salsa

The addition of cayenne pepper adds spice to the chicken while the avocado and lime provides a good contrast from that with creaminess and freshness. It’s a very healthy dish too because cayenne boots metabolism while avocado has a lot of the good fats that our bodies need. This dish is not only bursting with flavors it’s also an explosion of nutrients.

6 Cilantro Thai Grilled Chicken

The very last word appropriate to describe Thai cuisine is boring, and that’s only if there are no other adjective choices. Thai cuisine uses light cooking techniques upon aromatic spices to bring out complex yet balanced flavors. Grilled chicken is an excellent medium for that, and this recipe shows you how to blend it all together.

5 BBQ Chicken Grilled Cheese Sandwich

Barbecue chicken and grilled cheese sandwiches are two solid concepts in food. Put them together, however, and you’ve got a sensational dish. The gooey melted cheese is perfectly complemented by the smokiness of the barbecue chicken. Buttered and toasted bread serves as the best vessel for this combination. You won’t believe how easy it is to make something as scrumptious as this.

4 “World’s Best Chicken”

A blogger that calls herself a “household almanac” admits that the title of the recipe is a bold claim. However, she’s confident enough to name it such because others who’ve tasted it called it the “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken”.

The secret is in the marinade. The simple combination of Dijon mustard, red wine vinegar and maple syrup takes a humble protein to another level. It’s finished off with fresh rosemary for even more flavor. They say there’s beauty in simplicity, and this recipe is a prime example of that.

3 Pineapple Chicken Teriyaki

Japanese chicken teriyaki is a crowd pleaser, but unfortunately it’s not very healthy. Here’s a recipe for a lighter version that is just as delectable. It uses chicken breast instead of the usual chicken thigh, and the cooking method is grilling or broiling to remove the need for oil.

With only 5 readily available ingredients for the sauce, you won’t need to go to a Japanese restaurant anymore to satisfy your chicken teriyaki craving.

2 Guava and Rosemary Chicken

Guava jelly with butter on toast is a breakfast idea that’s expected to work, but ever thought of guava jelly with chicken? It’s not only an unexpected take on what to flavor your chicken breast with it’s also a genius move.

The guava jelly adds a hint of sweetness to the savory components of the recipe while the rosemary provides freshness to the dish. There’s also a splash of lime for a bright zing.

1 Not Your Ordinary Chicken Sandwich

If your idea of a chicken sandwich is composed of shredded chicken and mayonnaise, that perception is about to get a major upgrade. Imagine a cream cheese base, bacon-wrapped chicken breast, caramelized figs and onions, yoghurt sauce with lemon and dill, a fried egg, all stacked nicely in between warm pieces of bread.

If you can’t picture it, go ahead and watch a video of Erwan Heussaff making the chicken sandwich of your dreams.

Chicken breast is the perfect canvas for culinary creativity. With the right ingredients and proper technique, or better yet an exciting recipe, this lean protein will never be boring.

Do your taste buds a favor and do something unexpected with your chicken breast! Let us know which of these recipes you like best by leaving a comment below!

2. Count calories more easily

Alexa makes a tedious chore so much easier by recording your calories for you.

The quickest way to ruin a meal is to look up how many calories are in it, but if you really want to know, Alexa can help you out, telling you how many calories are in generic foods, like broccoli or Greek yogurt.

However, she might not be able to find more specific foods, in which case you can turn to additional skills like Food Nutrition Lookup, which has information on more than 8,500 foods in the United States Department of Agriculture database.

You can even take it a step further and track your calories with the Track by Nutritionix skill. You have to have a Nutritionix account to use this feature, but once you do, you can simply tell Alexa to add foods to your log.

15 Things You Didn't Know About Chipotle

How can you have eaten at Chipotle so many times and yet still have so much to learn about the popular Mexican grill? For example, did you know there's an exclusive customer rewards program that people go crazy over, or that a popular singer-songwriter supplies the chain with 30,000 pounds of avocados every year?

If you are a true fan of the greatest burrito mill on Earth, read on so you can drop some knowledge on your friends the next time you go. Sure, nothing can replace your local Mexican restaurant. And while Chipotle's ads have been criticized for skirting around some details, the chain does appear to be making an effort toward quality and sustainability. Perhaps it's not a surprise then that their delicious food prompts some obsessive fandom, but it is a little more shocking that so few people know that.

1. A special "burrito coin" exists.

These are pretty rare, but as far back as 1999 Chipotle has been awarding free burrito coins to loyal customers. The design has changed through the years and you can buy a few different versions on eBay. Chipotle has confirmed that the coins are unfortunately only valid for one burrito.

2. 100,000 avocados are used every day in their guacamole. Here's the secret recipe, according to an ex-employee.

You might have to scale this one down, unless you're making a massive batch. But when have you ever had too much guacamole?

Avocados (48 normal sized)
Red onions (2 1/2 cups diced)
Cilantro (2 1/2 cups 1/4" flake)
Jalapenos (1 cup diced)
Lime juice (Citrus juice, 1/2 cup ((FIRST BEFORE MASHING!)))
Salt (3 tbsp)

Sometimes it needs another 1/2 tbsp of salt, I usually put less cilantro in mine. I work at chipotle.

While this is technically designed for a chain that goes through 97,000 pounds of avocados every day, a Chipotle fan website has a recipe for a smaller serving.

3. Jason Mraz supplies avocados to Chipotle.

Singer-songwriter Jason Mraz operates an avocado farm outside of San Diego that produces 30,000 pounds of the fruit every year. Most of these avocados go to a local Chipotle, but Mraz says he usually eats two to four of them himself everyday.

4. There actually isn't a secret menu, though employees will kindly make you a "quesarrito" if the line is short.

The "secret menu" that everyone knows about isn't real. That said, employees are required to make whatever you order from their ingredients, so you can technically order items like nachos or the famed "quesarrito." Here's how an ex-employee explained that food behemoth.

"We don't really have a secret menu but the most popular (not-so-secret) item is the quesarrito: making a quesadilla and then opening it back up to make a burrito. Please for the love of Spongebob do not order this if there is a long line. Your burrito will get burned and it won't taste very good. You can also order plain or meat quesadillas."

5. Chipotle may be getting into the pizza business.

Chipotle recently announced that it was an investing partner in Pizzeria Locale, a growing pizza enterprise in Colorado. Chipotle had been quietly partnered with the business before going public.

For just $6.50 and a few minutes of waiting time, you can get an entire 11-inch pizza. Pizzeria Locale has loose plans to expand, but unfortunately for now it seems like they're going to stay in the Centennial State. Coloradans get everything.

6. A customer in a wheelchair successfully sued the company, claiming their tall ordering counter denied him from seeing the "Chipotle experience."

Maurizio Antoninetti and his attorney, Amy Vandeveld, brought Chipotle to court, accusing the company of failing to accommodate customers in wheelchairs. At the time of the lawsuit, Chipotle's policy was to offer samples and lift the food containers over the counter to show wheel-chaired patrons, but Antoninetti wanted them to lower their 44-inch tall ordering counter. In the end, Antoninetti won the case.

7. Chipotle currently only serves breakfast in two locations, but some are wondering if they'll expand their coffee operation.

Baltimore-Washington International and Dulles airports are lucky enough to have Chipotle restaurants that serve during breakfast hours. The BWI location even has its own breakfast menu, which includes frittatas.

Chipotle also started serving Philadelphia’s La Colombe coffee in a few Washington D.C. locations as of late 2013, sparking speculation that they could be testing this out for future growth. A Chipotle representative told HuffPost that they have no plans to do so.

8. The word "chipotle" comes from the Náhuatl word, "chilpoctli" and means "smoked chili."

Náhuatl was the language of the Aztecs and came to dominate the region of Central Mexico since about seventh century A.D. The Náhuatl word for a type of smoked chili ended up becoming the word for the Mexican chili pepper we know and love today.

9. An exclusive customer rewards program called the "Farm Team "exists.

The Farm Team is a customer rewards program with an educational focus on factory farming and other aspects of the food industry. Participants in the program can win free food, t-shirts and potentially even $200 catering orders. Unfortunately, joining the program requires an invitation code, which aren't easy to come by.

Apparently you can get one if you convince a local Chipotle manager to help you out (be nice!) or you can try your luck by buying one off eBay. Someone bought an invitation code for $45 in 2013.

10. Chipotle delivery trucks have a sign to prevent hungry thieves that says, "Drivers Do Not Carry Burritos."

Although we weren't able to find an official statement mandating this label, many similar photos can be found uploaded to Twitter and Instagram accounts, proving this isn't just a Photoshopped image.

11. Russell Wilson of the Seattle Seahawks was given free burritos for a year.

Russell Wilson is the 25-year-old starting quarterback of the Super Bowl-bound Seattle Seahawks. Wilson is also the luckiest person on the planet, because he was given a personalized card by Chipotle that gives him a whole year of free burritos.

The quarterback seems to be enjoying his gift so far.

So @ChipotleTweets is batting a 1000 in my dinner book!

&mdash Russell Wilson (@DangeRussWilson) October 22, 2013

12. Chipotle is experimenting with serving craft beer.

Beer from the 5 Rabbit Brewery started entering Chicago Chipotle restaurants back in 2012, with offerings of a golden and dark ale. The partnership is still ongoing -- last Fall, the Chicago-based brewery created a "Farmhouse Ale" just for Chipotle.

13. On Halloween, burritos officially become "booritos."

Chipotle even owns the url, ""

Although they used to offer free booritos on Halloween for customers who dressed up in tinfoil, they now offer them for $3, with proceeds of up to $1,000,000 going to their Chipotle Cultivate Foundation. The foundation is a non-profit intended to promote sustainable food practices.

14. The founder originally started Chipotle just to make enough money to open a fine dining establishment.

After attending the Culinary Institute of America, founder Steve Ells originally wanted to own a fancy, white table cloth restaurant, so he started Chipotle to make the money to do so. Even after the initial expansions from the first Chipotle restaurant in Denver (which was converted from an old ice cream store) Ells still was thinking about cashing out and going into the fine dining business. When the burrito business took off extremely quickly, Ells decided to stick with burritos.

15. Chipotle went with a minimalist store design because it lacked the money for something fancier.

"I didn't have much money, so we had to make these very simple parts from the hardware store work in order to create the design," said Ells of the simple and now iconic decor.

The founder of the company, which is now estimated to now be worth over $15 billion, originally had to take an $80,000 loan from his father to open the first restaurant.

Ells still recalls "hauling his butt to the hardware store to buy the plywood, barn metal and conduit to make Chipotle's often-mimicked utilitarian light fixtures."

Bonus: Steve Carrell signed a tortilla for a Chipotle employee.

Not too much is known about this story, but apparently Carrell went into a Chipotle where an employee asked him to sign a tortilla. Carrell obliged, and immediately became a burrito legend.

Burritos truly bring us closer together.

All images Getty unless otherwise noted.

This story has been updated with additional information about Chipotle's coffee service, as well as the nature of Wilson's free burritos card.

8 Neat Things You Didn't Know About Tupperware

And one thing we're sure you do remember: The glorious retro ads.

You use the classic containers for leftovers and organizing your fridge, but what do you really know about Tupperware? Ever since the brand emerged in the post-war era alongside refrigerators at home, Tupperware has been an extremely common household product. But they're much more than just plastic bowls and lids:

When Tupper's landscaping company went out of business during the Great Depression, he luckily found work in a plastics factory. Always the closet inventor, he bought a few of their molding machines and began tinkering at home. The first true commericial iteration of Tupperware came about after WWII, when DuPont asked him to explore peacetime uses for their plastic.

This model achieved a partial vacuum seal, important for keeping food fresh.

The original Tupperware was known for the burping sound it made when the lid would seal. This highly-advertised feature was widely recognized. How widely? Decades later, even Seinfeld comically referred to how the burp "locked in freshness."

Consumers didn't understand the design of the lids (a fact that baffles us now), so no one was buying Tupperware at the store. Enter: Tupperware parties.

Brownie Wise came to Tupper with the idea of holding events where people could show their friends how Tupperware worked. By 1951, the concept was so successful that Tupper decided to pull the product from stores and sell exclusively through parties.

The Rubik's Cube and the Walkman also made the list. (But computers didn't! Computers!)

Although you might think Tupperware parties went the way of the poodle skirt, they still occur worldwide and are the main outlet for selling Tupperware. Over 500,000 Tupperware parties are held each year in France alone.

In 2014, Tupperware Brands Corp. made $2.61 billion in revenue. That's enough to make us consider throwing a Tupperware party ourselves.