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.
How Cakes Work
Cuneiform Cookies Just in Time for the Holidays!
How Barbecue Works
Why 79 Percent of American Vegans are Women
5 Things You Didn't Know About Bacon
Glammin' Up Sammies: 10 Dinner-Worthy Sandwiches
And this isn't the first time people have committed crimes for "green gold."
By Lauren Vogelbaum Jun 16, 2016
An OpenTable survey found the 25 terms that most confound American diners.
By Christopher Hassiotis Jun 15, 2016
Scientists have discovered a delicious way to use ultrasound to determine the best chocolate.
By Dave Roos Jun 13, 2016
Where did America's love affair with 'hand-made' food come from, and where is it going?
By Melanie Radzicki McManus May 27, 2016
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.
By Sarah Gleim Apr 5, 2016
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.
By Kathryn Whitbourne Apr 1, 2016
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?
By Karen Kirkpatrick Mar 30, 2016
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.
By Christopher Hassiotis Mar 11, 2016
The Lone Star state has a small problem with white-tailed deer. Who's hungry for venison?
By Sarah Gleim Mar 8, 2016
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?
By Sarah Gleim Feb 29, 2016
Food trucks are tasty, but they're expensive. Loading up a bike with Korean tacos or chocolate sea-salt popsicles? Not as much.
By Sarah Gleim Feb 24, 2016
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?
By Chris Opfer Feb 18, 2016
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.
By Karen Kirkpatrick Feb 1, 2016
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?
By Sarah Gleim Jan 20, 2016
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?
By Ben Bowlin Jan 15, 2016
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.
By Laurie L. Dove Jan 14, 2016
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.
By Maria Trimarchi Dec 3, 2015
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.
By Maria Trimarchi Nov 25, 2015
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?
By Melanie Radzicki McManus
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.
By Maria Trimarchi Nov 11, 2015
Fall's official beverage, as some call it, is seriously lacking in pumpkin and spices.
By Alia Hoyt Nov 3, 2015
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.
By Julia Layton Oct 26, 2015
What happens when you substitute a blender and a molecular gastronomy ingredient for dairy and steam?
By Sarah Gleim Oct 16, 2015
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.
By Maria Trimarchi Oct 15, 2015
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?
By Bambi Turner
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