Food and Recipes

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

Fried cheese curds are ooey, gooey and oh-so-delicious!

Did you love cereal as a kid? Do you still love it? Discover how much you do with our cereal quiz.

By Alia Hoyt

Raw milk is actually blamed for foodborne illnesses across the United States, and it's illegal to sell in several. But is it really warranted?

By Shaun Chavis

Alcohol producers in the U.S. aren't legally required to include nutritional labeling on its products the same way soft drinks and other food products are. For now, that is.

By Michelle Konstantinovsky

Canned foods are super convenient, but there's often a stigma attached to serving them. Is that warranted?

By Shaun Chavis

Ice cream made with insect milk? A start-up in South Africa hopes you'll say, "Yes please!"

By Nathan Chandler

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