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.
Want a Perfect Cuppa Joe? Roast Your Own Coffee Beans
How Escargot Evolved From Snail Snack to Treat for the Elite
Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'
Spread Holiday Cheer With a Good Mulled Beer
What Is Candy Corn and How Is It Made?
Why Restaurants Are So Loud These Days
How to Cut a Pineapple in 4 Easy Steps
Butter Boards Are Creaming Charcuterie Spreads This Season
5 Ways to Open a Can Without a Can Opener
5 Fall Foods You Can Forage in Your Own Neighborhood
Sardines: The Stinky Little Fish You Should Be Eating
7 Seeds You Should Totally Be Eating
14 Hottest Hot Sauces in the World
What's the Dill? The History of the Pickle
Kopi Luwak: The Expensive Coffee Cruelly Made of Civet Poop
One of the most expensive cups of coffee in the world is made from beans harvested from civet poop. Why would anybody want to drink it?
By Carrie Tatro
You know the story behind the martini: James Bond always orders his "shaken, not stirred." But what's the story behind the classic glass it's always served in?
Call it bubbly or bubbles, but don't call what's in your glass Champagne unless it truly is. How do you know? It depends on where and how it's made.
The expression "the cherry on top" is supposed to refer to a very good thing. You may think differently once you learn how maraschino cherries are actually made.
By Alia Hoyt
There are a lot of theories about why wine bottles have dents (or punts) on the bottoms. Do they still serve a purpose?
The baguette is the most popular kind of bread eaten in France. So it only makes sense UNESCO would protect it as an iconic part of its cultural heritage.
Think sweet potatoes and yams are the same? Think again. These two tubers are totally different. Yams aren't even potatoes.
By Lauren David
If you love mushrooms, why not grow them at home? It's easy if you have a mushroom growing kit.
By Muriel Vega
Foraging is the practice of searching your native environment for edibles — and anybody can do it. Here are five commonly found foraging favorites.
By Kate Morgan
Charcuterie boards featuring processed meats and cheeses are so yesterday. Swirl some fresh butter on a beautiful board and go to town with sweet and savory toppings.
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
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