Food and Recipes

Here is a place for you to play with your food -- literally: enjoy, have fun with and celebrate food -- but don't worry, we'll still help you get dinner on the table every night.

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Amateur mycologists abound and do-it-yourself mushroom growing kits are all the worldwide rage today. Find out how you too can get started growing your own edible mushrooms.

By Jeremy Glass

Canada has given the world many sweet inventions and treats, from baseball bats to poutine, but the Nanaimo bar may just be one of Canada's best-kept secrets.

By Jeremy Glass

If you do this tonight, you'll be all set tomorrow morning with a healthy and delicious breakfast.

By Sharise Cunningham

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Just three ingredients make up the iconic Tabasco hot sauce, and if you want to know when the pepper is ready for harvesting, be sure to check the red stick!

By Caroline Eubanks

Aspic might not be the most crave-worthy of culinary creations, but it does inspire a sort of cultlike devotion among ardent supporters.

By Katy Spratte Joyce

Uh-oh! The boba supply chain is the latest to dry up during the pandemic, and that's bad news for those of us fond of the delicious Taiwanese tea-based drink.

By Jeremy Glass

You know both names but do you know how they're different?

By Sharise Cunningham

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Tired of cooking every meal at home every day? We get it. And are here with ways to make dinnertime simple again.

By Sharise Cunningham

It is raw beef, after all, so there's a natural tendency to shy away from eating steak tartare. But don't be afraid. You can eat it.

By Jeremy Glass

Nuts are born, dry roasted and salted, in a can on the grocery store shelf, right? Not exactly. You might be surprised at what they look like before humans get ahold of them.

By Laurie L. Dove

A beloved ingredient in British children's literature, treacle has a long, sweet history. Let's dip in.

By Alia Hoyt

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These steaks are touted as some of the best you can buy. They're expensive — and huge. But are they worth the high price tag?

By Muriel Vega

This grassy herb adds a bright, floral kick to many Asian dishes, from curries and soups to stews and teas. It can even be used to repel insects.

By Muriel Vega

It's slimy, stringy and even quite pungent, but natto is also chock full of nutrients. So what is this superfood that's been a staple in Japan for thousands of years?

By Stephanie Vermillion

Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.

By Patty Rasmussen

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Pomelos are the largest — and one of the oldest — fruits of the citrus family. They're native to southeastern Asia and are chock full of nutritional benefits.

By Jeremy Glass

Also known as winter radish, icicle radish, Chinese radish and Japanese radish, daikon has the crunchy texture of a red radish, but with a much milder taste.

By Tara Yarlagadda

You can up your culinary prowess by using either of these fats in your cooking. But is one better than the other?

By Muriel Vega

This warm, fluffy, donut-like treat, stuffed with cream or fruit-based filling and savory flowers, is a pre-Lent staple in Poland and a Fat Tuesday tradition in the U.S.

By Tara Yarlagadda

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Escargot is a delicacy of snails that's common in many European countries like France, Spain and Portugal. But what do snails even taste like and how are they prepared?

By Stephanie Vermillion

This pretty pink fruit is part of the flower of a climbing cactus. The plant likely originated in Central America but you can find the fruit almost anywhere today.

By Patty Rasmussen

Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.

By Tara Yarlagadda

Food writer Calvin Trillin once estimated that 80 percent of boudin bought in Louisiana doesn't make it home — it's eaten right in the parking lot. Why are people so passionate about this sausage?

By Caroline Eubanks

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These two Italian cheeses may look similar on the outside. But it's what's revealed on the inside that makes them so deliciously different.

By Stephanie Vermillion

Its name is a derivative of a Mayan word for "hair" and by the looks of it you can see why. But how do you eat a rambutan and what does it taste like?

By Patty Rasmussen