Popcorn

Popcorn is a variety of corn kernel (maize) which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated.

As it turns out, popcorn was used before all other types of corn. Evidence of popcorn use as far back as AD 300 has been found in Central and South America, and Native Americans in North America used popcorn for everything from headdresses to food. Colonists also fell in love with popcorn, using it early on as a breakfast cereal and then later adopting it as a snack.

There are probably as many types of popcorn as there are ways to pop it. All popcorn falls into one of two main categories: white or yellow. And each of these categories has varieties based on size. White popcorn, for example, can come in lady finger, baby white, sweet baby blue, tender and white, and more. Yellow popcorn varieties include baby yellow, big and yellow, and extra large caramel.

Both yellow and white varieties of popcorn can come in a hulless option. Hulless popcorn isn’t really hulless, though. It just has a hull that breaks down more easily, meaning less of it getting stuck in your teeth. Most smaller popcorn varieties are described as hulless.

Popcorn also comes in different shapes. Butterfly-shaped popcorn has “wings,” while mushroom-shaped popcorn is bigger, fluffier, and better able to handle gooey toppings and coatings.

Finding the right popcorn and the best way to pop it is only the beginning. Any popcorn connoisseur will tell you that you can’t have a great batch of popcorn without the perfect topping. However, just what the perfect topping is remains subjective. I typically go for the traditional melted or spray-on butter and some salt, but I also love (though haven’t figured out how to make) cheese popcorn.