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How Escargot Evolved From Snail Snack to Treat for the Elite

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Escargot is a delicacy of snails that's common in many European countries like France, Spain and Portugal. But what do snails even taste like and how are they prepared?

Why You Should Get Fired Up About Dragon Fruit

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This pretty pink fruit is part of the flower of a climbing cactus. The plant likely originated in Central America but you can find the fruit almost anywhere today.

Taro Gives the Potato a Run for Its Nutritional Buck

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Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.

Why Boudin Is Cajun Country's Most Famous Sausage

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Food writer Calvin Trillin once estimated that 80 percent of boudin bought in Louisiana doesn't make it home - it's eaten right in the parking lot.

What's the Difference Between Burrata and Mozzarella?

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These two Italian cheeses may look similar on the outside. But it's what's revealed on the inside that makes them so deliciously different.

Rambutan Is the 'Hairier' Cousin of the Lychee Fruit

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Its name is a derivative of a Mayan word for "hair" and by the looks of it you can see why. But how do you eat a rambutan and what does it taste like?

Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'

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Capicola is an Italian cured meat that comes from a pig's shoulder. It's thinly sliced like prosciutto, but has its own distinct flavor.

What's the Difference Between Caster Sugar and Regular Sugar?

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Caster sugar is a term you may have come across in a British baking book or website. But what does it mean really? And what sugar can you substitute for it?

How to Make a Milkshake

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With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen.

How the Necco Wafer Has Lasted This Long

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These colorful, chalk-like wafers hit the market in 1847. But they certainly aren't the most flavorful of treats. So why are they the classic candy we love to hate?