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How to Cut a Watermelon

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Yeah, anybody can hack up a watermelon, but what's the best way to cut one into presentable, uniform slices without cutting off your fingers at the same time?

How Latkes Became Hanukkah's Favorite Food

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Latkes are potato pancakes that we commonly eat during Hanukkah. What's behind this delicious Jewish tradition?

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.