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Cream of Tartar Is a Baker's Best Friend

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Cream of tartar isn't cream, nor is it creamy. But it is handy and inexpensive, and it'll give your food 'oomph.' Here's why you'll want to have it around.

How to Buy a Good Bottle of Prosecco

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You might think prosecco and Champagne are the same because they both have bubbles, but you'd be wrong. So what's makes a quality prosecco?

Diamonds Are a Wine's Best Friend

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If you've ever had sediment - or crystals - in the bottom of your wine glass or on a cork, you've had wine diamonds. Are they a sign of a bad bottle?

What Is Xanthan Gum, and Should You Stock It in Your Pantry?

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Xanthan gum is a flavorless food thickener that's been around for decades. Is it the pantry staple that's missing for your pantry?

Without Frank's RedHot There'd Be No Buffalo Wings

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You read that right. Frank's RedHot is the reason we now eat chicken wings. So what's the backstory? We'll tell you.

What's So 'Offal' About Haggis and Why's It Banned in the U.S.?

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The national dish of Scotland is banned in America. But whose idea was it to stuff a sheep's stomach bag and boil it? And what does it taste like?

Molasses: The Sticky Story of a Dark and Syrupy Sweetener

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The wonderfully thick, dark syrup called molasses has been used in cooking for centuries and is still prized around the world today for its smokey sweetness.

Marzipan Is the Sweet Almond Treat You Need This Holiday

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Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.

Is Oat Milk Really the Best Milk?

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There's really no shortage when it comes to milk alternatives. But oat milk seems to stand out. Why is it so hot right now?

Dishing It Up: History of the Green Bean Casserole

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Green bean casserole is a staple at many Thanksgiving dinner tables. But who developed this recipe that has become such a holiday classic?