Food and Recipes

Forget mulled wine. This year stay warm with the spicy flavor of mulled beer!

By Stephanie Vermillion

We know wine collectors age their wine. But what about beer? There's a movement of beer enthusiasts dabbling in aging beer, too. Do the same rules apply?

By Stephanie Vermillion

Truffles are prized the world over for their pungent, earthy flavor, but what's so special about them, and why is the truffle trade so cutthroat and secretive?

By Michelle Konstantinovsky

This native New Zealand 'liquid gold' honey may make you want to abandon the bear. But does it really have medicinal properties, and why is it so expensive?

By Tara Yarlagadda

The turducken is the definitive bird-within-a-bird-within-a-bird (got that?) on the dinner table today. But who first created this mystery meat, and what does it taste like?

By Jeremy Glass

Humans have been cooking and eating tripe for centuries. Think you can stomach it?

By Kristen Hall-Geisler

Sous vide has been gaining in popularity with home cooks. So how does this immersion cooking work, and is it right for you?

By Jeremy Glass

You might think the difference is only in the name, but it's more than that. The slight variations in recipes, aging and even geography make whiskey and bourbon two different alcohols.

By Patty Rasmussen

The mildly flavored, slightly oily, softly crunchy macadamia is prized all over the world, but grown mostly in Hawaii.

By Michelle Konstantinovsky

HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.

Every Halloween, bags of triangle-shaped, yellow, orange and white candies fill trick-or-treat bags all over the U.S. But what exactly is candy corn?

By Stephanie Watson & Kathryn Whitbourne

Skyr is high in protein, low in sugar and tastes better than many grocery store yogurts on the market today.

By Jeremy Glass

Baking and cooking with non-wheat flours like cassava flour, almond flour and even rice flour doesn't have to be intimidating. We talked to experts about which flour is the right one to use when.

By Muriel Vega

Sprouted grain breads, like Ezekiel bread, are all the rage. But where did that name come from? And are they really better than other breads?

By Alia Hoyt

If you've ever felt overwhelmed by the volume of cheese at your local supermarket or cheesemonger, we're here to help you tell the fresh from the stinky and the soft from the hard.

By Dave Roos

On National Cheeseburger Day, we're celebrating - what else? - the all-American cheeseburger.

By Tara Yarlagadda

Americans have come to expect certain foods for breakfast. But why did these particular foods end up as morning meals?

By Shaun Chavis

American viewers of the hit "The Great British Baking Show" might be confused by the challenge for "Biscuit Week." We break down how the American biscuit is vastly different from the British version.

By Dave Roos

String cheese is a super popular snack with kids and adults. And it's stringiness can be a bit baffling, too.

By Meg Sparwath

They're convenient and sort of free, but do ketchup packets last forever?

By Meg Sparwath

A wave of consumers have switched from diet soda to seltzer water in an effort to stay away from artificial sweeteners. But can consuming a lot of fizzy drinks (even if they're unsweetened) do harm?

By Nathan Chandler

Its smell is notorious. But get past that and the jackfruit is versatile, easy to grow and packs a nutritional punch that's hard to beat.

By Adina Solomon

This tropical fruit, grown all over the tropics, has lots of health benefits. Even its leaves get in on the act.

By Alia Hoyt

Sassafras has a long history of culinary, medicinal and aromatic use, but safrole, a toxic compound found in its essential oils, has been banned by the FDA because of its potential carcinogenic properties.

By Michelle Konstantinovsky

Citric acid is added to everything from food to medicines to cleaning supplies. Although it occurs naturally, it's mostly manufactured from black mold. But does that mean we need to be worried?

By Alia Hoyt