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.


And this isn't the first time people have committed crimes for "green gold."

An OpenTable survey found the 25 terms that most confound American diners.

Scientists have discovered a delicious way to use ultrasound to determine the best chocolate.

Where did America's love affair with 'hand-made' food come from, and where is it going?

Might we one day see a Burgundy region sans pinot noir or a Bordeaux without cabernets? A new study shows how global warming temperatures affect grape harvests.

A study showed that people are heavily influenced by the picture on the cake mix box when it came to guessing serving size and calories.

A smiley face is old school. And your pancake letters look awful. How about making flapjacks that remind you of your favorite presidential candidate? Or your dog?

Conventional wisdom says freezing steaks can make them tougher after thawing. But that's not the case for these two cuts of beef, a new study confirms.

The Lone Star state has a small problem with white-tailed deer. Who's hungry for venison?

How does a kudzu salad sound? Or maybe a roasted guinea pig? Both are plentiful, and both don't often appear on U.S. restaurant menus. Should they?

Food trucks are tasty, but they're expensive. Loading up a bike with Korean tacos or chocolate sea-salt popsicles? Not as much.

Were dozens of restaurant owners in China wasting time trying to get diners to ride General Tso's white horse ? What would really happen if you ate opium-laced food?

Insect oil is going to waste. It's clean, it's healthy, and we should be using it. Oh, except for roach oil. Apparently that smells disgusting. No surprise there.

Increased production in Asia and Central America may not be enough to offset Brazil's coffee losses due to drought. What does the future hold?

Part salad dressing and part condiment, ranch is so popular in the U.S. that some people might consider it a food group. What in the world is ranch dressing actually?

A recent Austrian study has shown that stroking a calf on its neck during the first two weeks of its life has a positive impact on future growth and milk production.

Pass the cellulose! A Norwegian company is using renewable logging waste to replace saturated fat in hot dogs. It could help your health and the planet.

If you’re a clean freak, the thought of a meal cooked on an ongoing basis in a vessel that’s never washed may horrify you. But some swear by nosh prepped in perpetuity.

Is determining it as simple as adding up the calories in the ingredients and dividing them by the number of servings? Or does the cooking (or even the digestive process) change the final calorie count?

Egg in your coffee? It may sound odd, but it’s part of an old but enduring method of brewing that devotees say yields a better cup of joe.

Fall's official beverage, as some call it, is seriously lacking in pumpkin and spices.

Why waste time cooking, eating and, um, mixing when you can just glug your nutrients down in a matter of minutes? That's the idea behind Soylent 2.0.

What happens when you substitute a blender and a molecular gastronomy ingredient for dairy and steam?

Those coffee beans you grind for fresh brew actually come from a fruit, and the flesh of that fruit is being used in a new way — to make flour.

Many diet and health trends today focus on wheat — how much, how little, what kind. Are there really differences between different types of wheat? Gluten, protein — what does it all mean?