Food and Recipes

Taro Gives the Potato a Run for Its Nutritional Buck

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.

By Tara Yarlagadda Food Facts & Fun / Fruits & Vegetables

Why Boudin Is Cajun Country's Most Famous Sausage

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?

By Caroline Eubanks Food Facts & Fun / Food & Culture

What's the Difference Between Burrata and Mozzarella?

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.

By Stephanie Vermillion Food Facts & Fun / Food & Culture

Rambutan Is the 'Hairier' Cousin of the Lychee Fruit

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?

By Patty Rasmussen Food Facts & Fun / Fruits & Vegetables

Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'

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.

By Melanie Radzicki McManus Cuisine / Italian

What's the Difference Between Caster Sugar and Regular Sugar?

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?

By Melanie Radzicki McManus Food Facts & Fun / Condiments & Ingredients

How to Make a Milkshake

With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen.

By Jeremy Glass Tools & Techniques / Cooking How-to

How the Necco Wafer Has Lasted This Long

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 Food Facts & Fun / Sweets & Snacks

How to Store Potatoes

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 Tools & Techniques / Food Safety & Storage

How to Make Scrambled Eggs

Scrambled eggs can't be beat for a quick and easy breakfast, lunch or even dinner.

By Jeremy Glass Tools & Techniques / Cooking How-to

How Much Butter Is in Peanut Butter?

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 Food Facts & Fun / Condiments & Ingredients

What's the Difference Between Kosher Salt and Table Salt?

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?

By Melanie Radzicki McManus Food Facts & Fun / Condiments & Ingredients

The Particulars of a Perfect Porridge

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 Food Facts & Fun / Breads & Grains

Fast and Furious Hibachi-style Grilling Is Both Dinner and Theater

The word "hibachi" has its origins in Japan, where it translates to "fire pot."

By Tara Yarlagadda Tools & Techniques / BBQ & Grilling

What's the Difference Between Key Limes and Regular Limes?

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?

By Caroline Eubanks Food Facts & Fun / Fruits & Vegetables

How to Roast a Chicken

Roasted chicken is a simple dish that can be tough to execute. We'll show you how to do it properly.

By Jeremy Glass Tools & Techniques / Poultry Guide

Sylvester Graham Invented Graham Crackers to Curtail 'Evil' Urges

Graham crackers were invented by Presbyterian minister Sylvester Graham as part of a radical 19th century diet. His goal? To curb joy and desire.

By Patty Rasmussen Food Facts & Fun / Food & Culture

Manischewitz: The Great History of the Not-so-great Wine

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 Wine / Wine Facts

Is Wagyu Really Better Beef?

Wagyu is among the most expensive types of beef in the world, but is it really better beef and, if so, why?

By Jeremy Glass Main Dishes / Beef

How to Cut a Watermelon

Yeah, anybody can hack up a watermelon, but what's the best way to cut one into presentable, uniform slices without cutting off your fingers at the same time?

By Jeremy Glass Food Facts & Fun / Fruits & Vegetables