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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Been searching the world for that perfect cup of coffee? Maybe learning the fine art and science of roasting your own coffee beans is the way to go.

By Muriel Vega

In a country with a radically altered economic landscape due to the COVID-19 pandemic, public libraries across the nation are partnering with local food banks help keep hunger at bay.

By Noah Lenstra

Congee is simple comfort food at its best. This rice dish dates all the way back to ancient China, but its roots aren't based solely in Chinese food. Have you tried it?

By Katy Spratte Joyce

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A bar cart can be a gorgeous decorative element in your home. But it better be well-stocked if it's going to function as your bar. Otherwise, it's really just a pretty cart.

By Katy Spratte Joyce

The already heated chicken sandwich wars just got even hotter. Burger King announced it will offer a new sandwich — the Ch'King — June 3. Will a winner ever emerge in this fast food fight?

By Jeremy Glass

Some of the best U.S. restaurants are 86ing meat from their menus. What's this about and are other restaurants going to follow suit?

By Sharise Cunningham

This banana chicken casserole defined Swedish cuisine in th 1970s and is still a beloved classic today.

By Jeremy Glass

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If you think monkfish looks a bit like a monster, we're right there with you. But there's also a reason this fish is known as the poor man's lobster. It tastes pretty frickin' delicious.

By Muriel Vega

Scallops are one of the easiest seafood dishes to prepare at home, though there are some tricks to getting it right.

By Muriel Vega

Originally created for England's King George IV, A.1. sauce is still beloved by connoisseurs all over the world, though it isn't just for steak anymore.

By Jeremy Glass

These eight foods are banned in at least some, if not all, of the states in America. Have you tried any of them?

By Alia Hoyt

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The Swedish tradition called Lördagsgodis is a celebration of all things sugary – and it happens every single weekend.

By Jeremy Glass

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