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.
Chaga, cordyceps and lion's mane – the names are mysterious and magical, but can mushroom coffee really give you a health boost?
Mochi is a super-chewy traditional Japanese delicacy, made from mochigome, a short-grain glutinous rice.
During 'Dry January,' you give up alcohol for the month in order to detox and start the new year off right. But does it typically lead to binge drinking in February?
These nuts could be some of the healthiest we've ever come across. So why can't the pili nut crack the health food market?
If you've never cooked with ghee, then let us introduce you to this wonderfully rich cooking fat. It's made of butter, but it's way better.
If bananas are berries and strawberries and raspberries are not, what in the world is a berry anyway?
Cities around the world are banning foie gras, the French delicacy of fattened duck liver because the labor-intensive force-feeding process is considered unethical.
Pringles aren't like other potato chips. And back in 2007 Procter & Gamble sued to declare the snacks weren't even potato chips at all.
Baking soda and baking powder are both leavening agents, but they work differently in batters and doughs. So, in a pinch, can you substitute one for the other?
They look very festive at the holiday table but what are these pint-sized pieces of poultry, really?
At first glance, balut, which is a cooked, fertilized duck egg, might look unappetizing. But it's a favorite snack in Southeast Asia, and has been for centuries.
Forget mulled wine. This year stay warm with the spicy flavor of mulled beer!
We know wine collectors age their wine. But what about beer? There's a movement of beer enthusiasts dabbling in aging beer, too. Do the same rules apply?
Truffles are prized the world over for their pungent, earthy flavor, but what's so special about them, and why is the truffle trade so cutthroat and secretive?
This native New Zealand 'liquid gold' honey may make you want to abandon the bear. But does it really have medicinal properties, and why is it so expensive?
The turducken is the definitive bird-within-a-bird-within-a-bird (got that?) on the dinner table today. But who first created this mystery meat, and what does it taste like?
Humans have been cooking and eating tripe for centuries. Think you can stomach it?
Sous vide has been gaining in popularity with home cooks. So how does this immersion cooking work, and is it right for you?
You might think the difference is only in the name, but it's more than that. The slight variations in recipes, aging and even geography make whiskey and bourbon two different alcohols.
The mildly flavored, slightly oily, softly crunchy macadamia is prized all over the world, but grown mostly in Hawaii.
HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.
Every Halloween, bags of triangle-shaped, yellow, orange and white candies fill trick-or-treat bags all over the U.S. But what exactly is candy corn?
Skyr is high in protein, low in sugar and tastes better than many grocery store yogurts on the market today.
Baking and cooking with non-wheat flours like cassava flour, almond flour and even rice flour doesn't have to be intimidating. We talked to experts about which flour is the right one to use when.
Sprouted grain breads, like Ezekiel bread, are all the rage. But where did that name come from? And are they really better than other breads?
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