Types of Food helps to clarify and classify all the different types of foods you might encounter in the kitchen or grocery aisle.
Since grilling became popular after World War II, it's seen some big changes. What started out as a metal pan on legs has turned into a favorite weekend pastime. So, who's the genius behind the grill? See more »
When the leaves turn colors and the temperature drops, it's time to break out the fall sweaters -- and a big, hearty bowl of stew. These rich, delicious foods will satisfy and warm you from the inside out.
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Pumpkin pie is so much a part of our American heritage that other uses for this vitamin A-rich fruit tend to get overlooked. But canned pumpkin can be enjoyed in many other recipes, from smoothies to cookies and soups to cakes.
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Rich in vitamin C and low in fat, cranberries have been used for centuries in everything from medicine to a dye for clothes and fabrics. But what are some of the myths surrounding this popular fruit? And what can you do with it today?
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Since grilling became popular after World War II, it's seen some big changes. What started out as a metal pan on legs has turned into a favorite weekend pastime. So, who's the genius behind the grill?
See more »
If you're a holiday traditionalist at the dinner table, you're likely to have a turkey and a ham for the meat lovers. You could go the easy route and buy a pre-cooked ham, but where's the fun in that? Make your holiday ham your own.
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Apple cider conjures up images of hayrides through colorful leaves and the scent of wood-burning stoves. And while it's readily available year-round in stores, you can whip up your own batch, too.
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That rich pumpkin filling and gooey melange of cinnamon apples can't stand alone on the dessert cart -- they belong inside a flaky, buttery pie crust. The crust makes or breaks a pie, which explains why so many of us buy them premade.
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Bring the holiday down to their size with familiar favorites and kid-sized versions of traditional Thanksgiving dishes.
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Over the centuries, recipes have come and gone, but stew, in one form or another, is an enduring favorite. One reason for its continued presence on the menu is its practicality. But it's also hearty and delicious.
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The holiday season is all about excess. But in this financial climate, simple meals and decor can seem tastefully elegant instead of Dickensian. This year, it's de rigueur to forgo the fancy spread and get back to basics.
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