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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Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.
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.
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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.
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?
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.
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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.
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?
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.
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?
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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.
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?
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
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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?
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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."
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?
Roasted chicken is a simple dish that can be tough to execute. We'll show you how to do it properly.
By Jeremy Glass
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Graham crackers were invented by Presbyterian minister Sylvester Graham as part of a radical 19th century diet. His goal? To curb joy and desire.
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