Food and Recipes

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

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

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

Capicola is an Italian cured meat that comes from a pig's shoulder. It's thinly sliced like prosciutto, but has its own distinct flavor.

By Melanie Radzicki McManus

Caster sugar is a term you may have come across in a British baking book or website. But what does it mean really? And what sugar can you substitute for it?

By Melanie Radzicki McManus

With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen.

By Jeremy Glass

These colorful, chalk-like wafers hit the market in 1847. But they certainly aren't the most flavorful of treats. So why are they the classic candy we love to hate?

By John Donovan

Potatoes can be stored for a long period of time if they are stored correctly. Here's how to lengthen the shelf life of your spuds.

By Jeremy Glass

Scrambled eggs can't be beat for a quick and easy breakfast, lunch or even dinner.

By Jeremy Glass

Aaaah ... peanut butter. For some, it's a staple food. But how much butter is there in a tablespoon of the stuff?

By Jeremy Glass

Many recipes call for kosher salt rather than regular table salt. But does it really matter? And can you substitute table salt if that's all you have on hand?

By Melanie Radzicki McManus

During the winter, many Americans love a nice hot bowl of oatmeal. But people around the world eat porridge at different times of the day and in different ways. Here's how to make a perfect pot of porridge.

By Alia Hoyt

The word "hibachi" has its origins in Japan, where it translates to "fire pot."

By Tara Yarlagadda

You may see a recipe for Key lime pie and wonder how important it is to use Key limes rather than regular Persian limes. What's the difference between them anyway?

By Caroline Eubanks

Roasted chicken is a simple dish that can be tough to execute. We'll show you how to do it properly.

By Jeremy Glass

Graham crackers were invented by Presbyterian minister Sylvester Graham as part of a radical 19th century diet. His goal? To curb joy and desire.

By Patty Rasmussen

This syrupy sweet wine is synonymous with Passover and other Jewish holidays. So why is it popular with so many people outside the Jewish community as well?

By Jeremy Glass

Wagyu is among the most expensive types of beef in the world, but is it really better beef and, if so, why?

By Jeremy Glass

Yeah, anybody can hack up a watermelon, but what's the best way to cut one into presentable, uniform slices without cutting off your fingers at the same time?

By Jeremy Glass

Latkes are potato pancakes that are commonly eaten during Hanukkah. What's behind this delicious Jewish tradition?

By Stephanie Vermillion