Food and Recipes

As quinoa's popularity skyrocketed on the world stage, concern grew that it was becoming too expensive for the South Americans who originally depended on it. But what was really happening?

By Alia Hoyt

Craving some sugary sweet cotton candy? Then reach for these grapes instead. You'll be shocked at how much they taste just like the spun stuff.

By Shaun Chavis

Turmeric is having a moment right now as the spice du jour for promoting wellness and treating all kinds of conditions from arthritis to depression to indigestion. Does science back these claims up?

By Alia Hoyt

Not everything is enhanced by being kept in your refrigerator. These five foods definitely do better outside it - here's why.

By Alia Hoyt

Your favorite yogurt could have more sugar than a 12-ounce can of soda. So, is it even healthy?

By Shaun Chavis

From as early as the 7th century, people have been eating this concoction of shaved ice, sweetened condensed milk and, yes, red beans.

By Laurie L. Dove

Nothing goes better with a cup of coffee than a sweet cupcake. But do you crave the two together or does that cup of joe actually make you hungry?

By Shaun Chavis

Lobster has long been associated with luxury and fine dining. But could newly imposed Chinese tariffs change that?

By Shaun Chavis

Michelin's iconic dining guide rates the best restaurants in 30 countries and four continents. But how did a tire company start rating restaurants?

By Cherise Threewitt

And a simple biscuit recipe to go along with it.

By Shaun Chavis

Coconut oil has either been lauded as a superfood that can cure a multitude of things or a fat-monster best avoided like the plague. What's the truth?

By Alia Hoyt

In 2017, bottled water surpassed soda as America's favorite drink and the trend continues. How did something we get for free become a multi-billion-dollar business?

By Shaun Chavis

How did this dish become so associated with the American South and yet so beloved all over the world?

By Kathryn Whitbourne

The number of Americans living in food deserts has decreased, but there's still a long way to go before everyone has access to healthy food.

By Shaun Chavis

Unless it's fresh-squeezed (and even then) juice is loaded with sugar, often as much as a can of Coca-Cola. So why do we still tout it as healthy?

By Shaun Chavis

Peppers are getting hotter these days. But which one is the hottest of them all? And why do we keep searching for ever-hotter peppers?

By Shaun Chavis

The U.S. government ban on artificial trans fats went into effect on June 18, 2018, but includes a one-year extension for certain additives.

By Shaun Chavis

Yep - cockroach milk is being touted in some circles as the next non-dairy milk substitute. But, seriously, OMG.

By Carrie Tatro

Lemonade has a long and storied history, from its beginnings in ancient Egypt all the way to current 21st-century pop culture.

By Carrie Tatro

Barbecue season is upon us in all its mouth-watering glory. What's your BBQ IQ? Find out with this quiz.

By Alia Hoyt

More than 230 teams will compete at the 2018 World Championship Barbecue Cooking Contest, also known as Memphis in May.

By Shaun Chavis

If a microwave's your only option, could you make it work?

By Christopher Hassiotis

The two words may sound like a mouthful, but together they make up the building blocks of healthy food.

By Michelle Konstantinovsky

There are a lot of quirky eaters out there. Are you one of them?

By John Donovan

A study found that, on average, it takes 264 gallons (1,000 liters) of water to make a single chocolate bar. Now that's a hefty footprint.

By Jesslyn Shields