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.
If you've ever dreamt of living out 'Charlie and the Chocolate Factory' now's your chance — golden ticket hunt, winning a candy factory and all.
Cronk was a mildly alcoholic beverage, popular from about 1840 to 1910, that's once more being brewed and just might become a sensation again.
Sure, eating prunes can help you have regular bowel movements, but these sweet dried plums can also help you build — and maintain — strong bones.
The mint julep is as synonymous with the Kentucky Derby as big hats and seersucker suits. But how did this simple drink from the 1700s wind up at the world's most famous horse race?
This iconic cereal has a long and fun history. For instance, its original name wasn't even Cheerios.
These colorful legumes pack a powerful punch when it comes to nutrition. Plus they're versatile, easy to cook and taste great.
Is the difference between soy sauce and tamari like the difference between ketchup and catsup – in name only? Not at all, and we'll tell you why.
It's the meat that's launched a thousand jokes. But how did Rocky Mountain oysters get their name and what do they taste like?
Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.
Honey has been used as medicine for millennia and, in this century, the old remedies seem to be holding up to science.
The acai berry hit the healthy culinary scene hard and for good reason. These berries are packed with nutrients and low in calories. So why haven't you tried them?
Ube is a sweet species of yam that stands out because of its vivid purple color and sweet, creamy taste.
If you're thinking of giving up meat, but can't stand the thought of never eating seafood again, you might want to consider the pescatarian diet.
You crack open the fortune cookie at the end of your meal and ... well, it may not exactly tell your future, but who doesn't secretly hope it promises something fabulous?
Farro is a grain you may not be familiar with, but it's been around a long time, it's incredibly versatile and it's oh so good for you, so what's not to like?
Hot dogs are about as American as baseball and apple pie. You know you love them, but do you know what's actually in them?
One of the most expensive spices in the world, cardamom is native to India, Bhutan and Nepal and has a rich, intoxicating flavor used in sweet and savory dishes and teas worldwide.
The Maillard reaction is the scientific process that makes your steak (and other foods) taste and smell delicious. So, how does that work? We'll explain.
Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?
The U.S. banned the gooseberry back in the early 1900s because it was a host for white pine blister rust disease. But now few states prohibit the tart berry, so eat up!
Yes – it could happen to you, good person. KABOOM! It's fairly rare, but a potentially catastrophic rind failure lurks under the green-striped shell of every seemingly innocent watermelon in the produce aisle.
Size is the most obvious difference between king and snow crab, but the distinctions don't end there. We'll tell you what makes each crab special.
Yep – carbonated ice cream that doesn't have to be shipped frozen could be a win-win for both environmentalists and ice cream lovers everywhere.
Carmine, a natural red dye also known as cochineal extract, is indeed made from the crushed bodies of the cochineal bug. And it provides the color for many of the foods we eat.
In the 18th century, gin was considered as addictive as crack. Then it became part of a cure-all for tropical ailments. Oh, and let's not forget its starring role in Prohibition. Bathtub gin, anyone?