Search Results | HowStuffWorks

It's Nuts How These 6 Nuts Look Before Processing

recipes.howstuffworks.com/nuts.htm

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.

The Sweet Details of Treacle, Britain's Favorite Syrup

recipes.howstuffworks.com/treacle.htm

A beloved ingredient in British children's literature, treacle has a long sweet history. Let's dip in.

Are Tomahawk Steaks Just Glorified Bone-in Ribeyes?

recipes.howstuffworks.com/tomahawk-steak.htm

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?

Lemongrass Is a Prized Herb in Asian Cuisine

recipes.howstuffworks.com/food-facts/lemongrass.htm

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.

Natto Is One of Japan's Funkiest Fermented Foods

recipes.howstuffworks.com/natto.htm

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?

What Is Halloumi Cheese, and Why Is It Suddenly So Popular?

recipes.howstuffworks.com/dairy/halloumi.htm

Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.

Pomelos Are Like Grapefruits on Steroids

recipes.howstuffworks.com/pomelo.htm

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.

How to Get Your Daikon Radish On

recipes.howstuffworks.com/daikon.htm

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.

What's the Difference Between Clarified Butter and Ghee?

recipes.howstuffworks.com/dairy/clarified-butter.htm

You can up your culinary prowess by using either of these fats in your cooking. But is one better than the other?

It's Fat Tuesday! Eat a Polish PÄ…czki

recipes.howstuffworks.com/paczki.htm

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.