Food and Recipes

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

By Jeremy Glass

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

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

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

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

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

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