Food and Recipes

Once just an afterthought of the beer industry, today's nonalcoholic beer is tasty and outpacing the alcoholic stuff globally by two to one.

By Adina Solomon

Ruby chocolate is a growing worldwide sensation, but the exact recipe and processing techniques are closely guarded secrets.

By Tara Yarlagadda

They all taste good but they don't mean the same thing.

By Kathryn Whitbourne

Poutine is just fries, gravy and squeaky cheese curds - how did it get to be Canada's national dish?

By Jesslyn Shields

Grocery store tomatoes are all but flavorless anymore. A group of scientists is out to bring the ripe, red taste of summer back.

By Shaun Chavis

This banana has soft, sweet flesh and tastes a lot like vanilla custard or ice cream. One scoop or two?

By Tara Yarlagadda

HowStuffWorks heads to Atlanta's Varsity drive-in to learn about the historic restaurant's car hops, and chat with Frank Jones, a car hop that's worked there for nearly 65 years.

The three salmon preparation methods all have similarities, but they're are intensely different.

By Carrie Whitney, Ph.D.

Some Polish scientists created a calculator that can give you the perfect proportions for 14 different international types of pancakes.

By Dave Roos

Every year during 'Cookie Season,' you're likely to be approached by some very cute girls with some very business-like sensibilities, asking you to buy some very delicious cookies. How much do you know about the Girl Scout cookie tradition?

By Alia Hoyt

Whether it's breakfast, lunch or dinner, there's a taco to suit the occasion. But how did this Mexican street food become so popular in the U.S.?

By Kathryn Whitbourne

Espresso, latte, macchiato. The coffee bean didn't even originate in Italy, so why do so many coffee drinks have Italian names?

By Carrie Whitney, Ph.D.

Fresh fish can pack a punch in the good nutrients department. But when it comes to sushi, that punch can be good or bad, and it all depends on what you order.

By Shaun Chavis

Everyone loves getting holiday cookies. But nobody loves getting cookie crumbles. So how do you ship your cookies so they don't break?

By Shaun Chavis

Female chickens lay eggs whether they've mated with a rooster or not.

By Jesslyn Shields

The volume in many restaurants has gone up a lot. And the reason is mainly financial.

By Alia Hoyt

Instant Pot is all the rage. But what's the big deal? What makes this pressure cooker so great?

By Shaun Chavis

The differences go beyond the fact that one goes in a sippy cup and the other is a main ingredient in festive holiday punches.

By Jesslyn Shields

We discard shameful amounts of produce each year - but a new product could help us curb waste and feed more people.

By Jesslyn Shields

We throw out tons of perfectly good parts of vegetables and fruits often because we don't know what to do with them. But there's a lot of treasure in the trash.

By Alia Hoyt

Which do you prefer?

By Loraine Fick

Fresh cranberries are a sign that the holidays are in full swing. But what are some simple ways to utilize with this tiny tart fruit?

By Shaun Chavis

It's a pie. Filled with squash. Who in the world decided that was a good idea?

By Shaun Chavis

The new labels, required to be in place by 2020, will help consumers make better food choices.

By Laurie L. Dove

Deep frying a turkey can be risky business. But if you know how to do it right, you'll be rewarded with a succulent and juicy result you simply can't get from roasting.

By Shaun Chavis