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How Turducken Became the Ultimate Thanksgiving Triple Play

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The turducken is the definitive bird-within-a-bird-within-a-bird on the table today. HowStuffWorks breaks down who first created this mystery meat.

If at First You Don't Succeed, Try Tripe Again

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Humans have been cooking and eating tripe for centuries. Think you can stomach it? HowStuffWorks takes a look at how to prep and cook this beef offal.

What Is Sous Vide?

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Sous vide has been gaining popularity with home cooks. So how does this immersion cooking work, and is it right for you? HowStuffWorks breaks it down.

What's the Difference Between Whiskey and Bourbon?

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You might think the difference is only in the name, but it's more than that. HowStuffWorks explains the variations in recipes, aging and geography.

Here's Why Macadamia Nuts Are So Delicious and So Crazy Expensive

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The mildly flavored, slightly oily, softly crunchy macadamia is prized all over the world, but grown mostly in Hawaii. HowStuffWorks takes a look.

HowStuffWorks Illustrated: Forgot to Defrost Your Turkey?

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HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.

What Is Candy Corn and How Is It Made?

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Every Halloween, bags of triangle-shaped, yellow, orange and white candies fill trick-or-treat bags. HowStuffWorks finds out what's in candy corn.

Skyr Is the 'Viking Superfood' of Yogurts

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Skyr is high in protein, low in sugar and tastes better than many yogurts on the market today. HowStuffWorks explains all you need to know about skyr.

Non-wheat Flours Don't Have to Be Daunting

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Cooking with non-wheat flours like cassava flour and almond flour doesn't have to intimidating. We'll tell you which is the right one to use when.

What's All the Buzz About Ezekiel Bread?

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HowStuffWorks finds out what's inside Ezekiel bread and what's involved in making sprouted grain breads.