Food and Recipes

Think sweet potatoes and yams are the same? Think again. These two tubers are totally different. Yams aren't even potatoes.

By Lauren David

If you love mushrooms, why not grow them at home? It's easy if you have a mushroom growing kit.

By Muriel Vega

Cheetos are more than just tasty, dusty cheese puffs. They've even inspired a major motion picture. And why is the snack so addictive, anyway?

By Alia Hoyt

Foraging is the practice of searching your native environment for edibles — and anybody can do it. Here are five commonly found foraging favorites.

By Kate Morgan

You may know chai as a sweet and spicy Starbucks favorite, but the roots of this tea blend lie in the heart of the Indian subcontinent. So, how do you make it?

By Kate Morgan

Charcuterie boards featuring processed meats and cheeses are so yesterday. Swirl some fresh butter on a beautiful board and go to town with sweet and savory toppings.

By Laurie L. Dove

Grits and polenta are both made from corn, but usually different varieties: dent corn and flint corn. What else makes these two dishes unique?

By Muriel Vega

Franken Berry, Count Chocula and Boo-Berry have been resurrected just in time for Halloween. And Frute Brute joins them on the shelves for the first time in nearly a decade.

By Jeremy Glass

No can opener? No worries! We've got five ingenious ways to get that tin can open.

By Alia Hoyt

Sardines are a great source of protein, vitamins and healthy omega-3 fatty acids, while also containing almost no mercury, so start loading up on these power-packed little swimmers.

By Lauren David

Never heard of stirring butter into your coffee? Yep, it's a thing, and there might even be some good reasons to try it.

By Lauren David

Your mom may have told you to put bananas or peaches in a brown paper bag to help them ripen faster. But does this really work? And why would it?

By Jennifer Walker-Journey

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.

By Laurie L. Dove

Hostas are a perennial garden favorite, but are still relatively unknown as a delicious and easily prepared culinary delicacy.

By Laurie L. Dove

You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?

By Jennifer Walker-Journey

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.

By Laurie L. Dove

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?

By Laurie L. Dove

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

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.

By Laurie L. Dove

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.

By Sharise Cunningham

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

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.

By Laurie L. Dove

America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.

By Jeffrey Miller