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.
Want a Perfect Cuppa Joe? Roast Your Own Coffee Beans
How Escargot Evolved From Snail Snack to Treat for the Elite
Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'
Spread Holiday Cheer With a Good Mulled Beer
What Is Candy Corn and How Is It Made?
Why Restaurants Are So Loud These Days
How to Cut a Pineapple in 4 Easy Steps
Butter Boards Are Creaming Charcuterie Spreads This Season
5 Ways to Open a Can Without a Can Opener
Does Chicken Soup Really Help When You’re Sick?
5 Fall Foods You Can Forage in Your Own Neighborhood
Sardines: The Stinky Little Fish You Should Be Eating
What Is Imitation Crab Meat? Is the Crab Substitute Vegan?
Macaroon vs. Macaron: Differentiating Between Sweet Treats
Mezcal vs. Tequila: A Guide to Agave-based Spirits
Learn More / Page 4
A bar cart can be a gorgeous decorative element in your home. But it better be well-stocked if it's going to function as your bar. Otherwise, it's really just a pretty cart.
The already heated chicken sandwich wars just keeps getting hotter. Will a winner ever emerge in this fast food fight?
By Jeremy Glass
This banana chicken casserole defined Swedish cuisine in the 1970s and is still a beloved classic today.
By Jeremy Glass
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If you think monkfish looks a bit like a monster, we're right there with you. But there's also a reason this fish is known as the poor man's lobster. It tastes pretty frickin' delicious.
By Muriel Vega
Scallops are one of the easiest seafood dishes to prepare at home, though there are some tricks to getting it right.
By Muriel Vega
Originally created for England's King George IV, A.1. sauce is still beloved by connoisseurs all over the world, though it isn't just for steak anymore.
By Jeremy Glass
These seven foods are banned in at least some, if not all, of the states in America. Have you tried any of them?
By Alia Hoyt
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The Swedish tradition called Lördagsgodis is a celebration of all things sugary – and it happens every single weekend.
By Jeremy Glass
Amateur mycologists abound and do-it-yourself mushroom growing kits are all the worldwide rage today. Find out how you too can get started growing your own edible mushrooms.
By Jeremy Glass
If you do this tonight, you'll be all set tomorrow morning with a healthy and delicious breakfast.
Aspic might not be the most crave-worthy of culinary creations, but it does inspire a sort of cultlike devotion among ardent supporters.
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Uh-oh! The boba supply chain is the latest to dry up during the pandemic, and that's bad news for those of us fond of the delicious Taiwanese tea-based drink.
By Jeremy Glass
You know both names but do you know how they're different?
Tired of cooking every meal at home every day? We get it. And are here with ways to make dinnertime simple again.
It is raw beef, after all, so there's a natural tendency to shy away from eating steak tartare. But don't be afraid. You can eat it.
By Jeremy Glass
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Nuts are born, dry roasted and salted, in a can on the grocery store shelf, right? Not exactly. You might be surprised at what they look like before humans get ahold of them.
A beloved ingredient in British children's literature, treacle has a long, sweet history. Let's dip in.
By Alia Hoyt
These steaks are touted as some of the best you can buy. They're expensive — and huge. But are they worth the high price tag?
By Muriel Vega
This grassy herb adds a bright, floral kick to many Asian dishes, from curries and soups to stews and teas. It can even be used to repel insects.
By Muriel Vega
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It's slimy, stringy and even quite pungent, but natto is also chock full of nutrients. So what is this superfood that's been a staple in Japan for thousands of years?
Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.
Pomelos are the largest — and one of the oldest — fruits of the citrus family. They're native to southeastern Asia and are chock full of nutritional benefits.
By Jeremy Glass
Also known as winter radish, icicle radish, Chinese radish and Japanese radish, daikon has the crunchy texture of a red radish, but with a much milder taste.
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You can up your culinary prowess by using either of these fats in your cooking. But is one better than the other?
By Muriel Vega
This warm, fluffy, Polish treat is stuffed with a cream- or fruit-based filling and is a pre-Lent staple served on both Fat Tuesday and Fat Thursday.