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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The fruit of the jabuticaba grows on its trunk and branches and is as sweet as a grape. But it's very perishable once it's picked.
Hostas are a perennial garden favorite, but are still relatively unknown as a delicious and easily prepared culinary delicacy.
You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?
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Does your mouth get all excited at the thought of eating a juicy grapefruit? Well, pucker up, because grapefruit is loaded with the vitamins and antioxidants your body needs.
Yeast is the magical component of baking that makes dough rise. But there are lots of kinds out there. Which one is right for your recipe?
By Lauren David
Induction cooking has been favored across Europe for decades and is now gaining traction in the U.S. So, what's the difference between induction, gas and electric for cooking?
Casu marzu has been called the most dangerous cheese in the world. But Sardinians have been eating it for centuries, so why is it banned and is it really so bad?
By Lauren David
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Sriracha is spicy and tangy but not super hot. That's why so many people love it. It never overpowers foods; it just complements them.
By Mark Mancini
Filled with a variety of ingredients, such as cinnamon, honey, seeds and brown sugar, hotteok is a fried pancake that's an extremely popular street food in Korea.
Superfruits are packed with antioxidants, fiber, vitamins and minerals. They come in a rainbow of rich, deep colors, and include faves like the goji berry, pomegranate and maqui berry. Never heard of it? You will.
Don't let its name — or strong aroma — turn you off. Fish sauce is a savory sauce used in Southeast Asian cuisine, and we promise if you try it, you'll never let your kitchen be without it.
By Mark Mancini
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Seeds are nutritional powerhouses that are easy to incorporate into almost any meal. Check out these 7 seed varieties that we all should totally be eating.
America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.
They're two popular types of long-grain rice, both with roots in Asia. But what makes them different from each other?
By Alia Hoyt
Winter squashes are abundant this time of the year. Each has a different flavor profile and they're all super easy to prepare.
By Muriel Vega
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From meatless Mondays to tofu Tuesdays, reducetarianism is about cutting down on the consumption of animal products instead of completely cutting them out.
By Carrie Tatro
Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old Japanese delicacy that's easy to make but is remarkably time- and effort-intensive.
By Carrie Tatro
You probably won't find a pawpaw in your grocery store or local farmers' market, so what's the deal with this most elusive of fruits?
Eating a pomegranate may seem intimidating at first, but once you learn how to do it, it's easy — and those shiny, jewel-toned seeds are well-worth the trouble.
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Jaggery is an unrefined sugar made from sugarcane that is frequently used in both savory and sweet dishes prepared throughout southwest Asia.
You've seen the ads and surely you've seen the "left" and "right" candy bars. But come on. Are they playing mind games with us or are these two bars really different?
Sour cream and crème fraîche have a lot in common. But these two rich toppings aren't exactly the same. We'll tell you how they differ.
Even if you think you hate fruitcake, a taste of Caribbean black cake could go a long way toward changing your mind. Let's dive into its rich and delicious history.
By Dave Roos
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Think you can't have cheese or steak to eat a healthy diet? We're here to tell say you can. With some stipulations, of course.
By Alia Hoyt
It's marketed as an alternative to refined sugar. But is coconut sugar really a healthier option?