Food and Recipes

Here is a place for you to play with your food -- literally: enjoy, have fun with and celebrate food -- but don't worry, we'll still help you get dinner on the table every night.


The sound and smell of bacon sizzling on the stove sends your taste buds into overdrive. But how bad is it really?

You know that last loaf of bread that no one wants? It could get transformed into microbrews, courtesy of an organization that's passionate about both ending food waste and making delicious beer.

Almost every country in the world has some dish involving meat cooked over the fire. In the U.S., it's called barbecue. Come with us on a mouthwatering-journey through the history, politics and techniques of barbecue.

Although the percentages of vegetarians in America is fairly split between men and women, an overwhelming majority of vegans are females. What's behind this disparity?

Don't let 'seedless' watermelons fool you — even though they may not prompt constant spitting, they really do have seeds.

Cricket farming is growing in popularity as people learn their nutritional importance, and environmental, economic and social sustainability.

Hunger doesn't always feel like a grumble in the tummy. And a grumble doesn't always mean you're truly hungry, either.

Nondairy milk alternatives are growing in popularity, deemed healthier by many almond and soy milk drinkers. But a new study shows a nondairy milk diet may have an unintended health effect on children.

Whether it's a sheet cake from the grocery store or an elaborate chocolate gateau, cakes are the go-to treat when there's a celebration going on. But how did that start — and what's the chemistry behind your favorite creation?

Ketchup is one of the most popular condiments in the U.S. and the world. But as people begin to prefer spicier sauces, what's the future of ketchup?

Homer Simpson's favorite snack was once called 'oily cakes.' Get more on this story and other fun history on doughnuts.

Americans toss nearly 40 percent of the nation's food supply — enough to provide more than two-thirds of the country with a healthy daily diet of fresh fruits and vegetables.

The United States grows billions of dollars of corn every year. Though little of that goes to feeding its citizens. Is that the best farm policy going forward?

People are passionate about coffee, and every connoisseur has an opinion about what to do when hot coffee goes cold. Reheating coffee's complicated.

Have you jumped on the bone broth bandwagon? Then the rest of the world has you to thank for driving up the price of the bones that go into making it.

Famine is gripping parts of Africa and millions could be on the verge of starvation. The numbers from a new study show food insecurity is increasing globally. But why?

Champagne may seem simple — bubbly, boozy, bold — but there's a complicated path from vine to glass, as our new FoodStuff podcast explains.

There's definitely an art to making pasta. But knowing the science behind the dough it is how to make truly perfect pasta.

First researchers used a 3-D printer to make a pizza for NASA. Now scientists in Ireland have used the same technology to print cheese.

Walnuts, cashews, almonds and other nuts usually sell removed from their shell, but not pistachios — that's due to an event that happens during the growing process.

As demand for olive oil is at its peak, production is at its lowest in Southern Europe, which accounts for 70 percent of the world's supply. Is a shortage on the horizon?

Whether you're into craft cocktails, or just like Jack and Coke, you're sure to be stimulated by our list.

Why, when hungry, do we crave warm food more than something cold? It may have something to do with your nose. Or your gut. Or your brain.

Have you been thinking all wrong about the difference in fat content between milk varieties?