Food and Recipes

Grits and polenta are both made from corn, but usually different varieties: dent corn and flint corn. What else makes these two dishes unique?

By Muriel Vega

Franken Berry, Count Chocula and Boo-Berry have been resurrected just in time for Halloween. And Frute Brute joins them on the shelves for the first time in nearly a decade.

By Jeremy Glass

No can opener? No worries! We've got five ingenious ways to get that tin can open.

By Alia Hoyt

Sardines are a great source of protein, vitamins and healthy omega-3 fatty acids, while also containing almost no mercury, so start loading up on these power-packed little swimmers.

By Lauren David

Never heard of stirring butter into your coffee? Yep, it's a thing, and there might even be some good reasons to try it.

By Lauren David

Your mom may have told you to put bananas or peaches in a brown paper bag to help them ripen faster. But does this really work? And why would it?

By Jennifer Walker-Journey

The fruit of the jabuticaba grows on its trunk and branches and is as sweet as a grape. But it's very perishable once it's picked.

By Laurie L. Dove

Hostas are a perennial garden favorite, but are still relatively unknown as a delicious and easily prepared culinary delicacy.

By Laurie L. Dove

You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?

By Jennifer Walker-Journey

Does your mouth get all excited at the thought of eating a juicy grapefruit? Well, pucker up, because grapefruit is loaded with the vitamins and antioxidants your body needs.

By Laurie L. Dove

Yeast is the magical component of baking that makes dough rise. But there are lots of kinds out there. Which one is right for your recipe?

By Lauren David

Induction cooking has been favored across Europe for decades and is now gaining traction in the U.S. So, what's the difference between induction, gas and electric for cooking?

By Laurie L. Dove

Casu marzu has been called the most dangerous cheese in the world. But Sardinians have been eating it for centuries, so why is it banned and is it really so bad?

By Lauren David

Sriracha is spicy and tangy but not super hot. That's why so many people love it. It never overpowers foods; it just complements them.

By Mark Mancini

Filled with a variety of ingredients, such as cinnamon, honey, seeds and brown sugar, hotteok is a fried pancake that's an extremely popular street food in Korea.

By Laurie L. Dove

Superfruits are packed with antioxidants, fiber, vitamins and minerals. They come in a rainbow of rich, deep colors, and include faves like the goji berry, pomegranate and maqui berry. Never heard of it? You will.

By Sharise Cunningham

Don't let its name — or strong aroma — turn you off. Fish sauce is a savory sauce used in Southeast Asian cuisine, and we promise if you try it, you'll never let your kitchen be without it.

By Mark Mancini

Seeds are nutritional powerhouses that are easy to incorporate into almost any meal. Check out these 7 seed varieties that we all should totally be eating.

By Laurie L. Dove

America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.

By Jeffrey Miller

They're two popular types of long-grain rice, both with roots in Asia. But what makes them different from each other?

By Alia Hoyt

Winter squashes are abundant this time of the year. Each has a different flavor profile and they're all super easy to prepare.

By Muriel Vega

From meatless Mondays to tofu Tuesdays, reducetarianism is about cutting down on the consumption of animal products instead of completely cutting them out.

By Carrie Tatro

Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old Japanese delicacy that's easy to make but is remarkably time- and effort-intensive.

By Carrie Tatro

You probably won't find a pawpaw in your grocery store or local farmers' market, so what's the deal with this most elusive of fruits?

By Laurie L. Dove

Eating a pomegranate may seem intimidating at first, but once you learn how to do it, it's easy — and those shiny, jewel-toned seeds are well-worth the trouble.

By Laurie L. Dove