Food and Recipes

Little tiny vegetables seem to pop up everywhere these days, but where do they come from?

By Laurie L. Dove

On a cold winter's day, a hot piece of pizza really satisfies. It works just as well on a hot summer's day with an icy soda too. But who invented pizza? And what did Chuck E. Cheese's have to do with Atari?

By Kathryn Whitbourne

Ice cream that won't melt sounds like an impossible idea, but it's available now in Japan.

By Jesslyn Shields

Whole Foods or Randalls? Cracker Barrel or Au Bon Pain? And what do your answers say about the way you voted, if anything?

By John Donovan

One glass of wine might not be a big deal, until you consider how much glass sizes have increased.

By Michelle Konstantinovsky

A 4th-century cookbook advised readers how to get rid of the 'goatish smell' from stale bird meat.

By Melanie Radzicki McManus

What's the fastest way to thaw a frozen turkey on Thanksgiving? There are a few different methods to do it safely.

By Thorin Klosowski

Why was a peanut butter sandwich originally a high-class meal? Do Americans prefer crunchy or smooth? Find out these and other tasty peanut butter facts.

By Kathryn Whitbourne

What other spice can you name whose specific ingredients may vary?

By Robert Lamb

When your favorite restaurant ends up on the TV news with a C rating from the health inspector, does that mean you should never eat there again? Not so fast.

By Dave Roos

Kids have clamored for toys in their cereal boxes for decades, so how did the two become linked?

By Shaun Chavis

The sound and smell of bacon sizzling on the stove send your taste buds into overdrive. But how bad for you is it really?

By Kathryn Whitbourne

You know that last loaf of bread that no one wants? It could get transformed into microbrews, courtesy of an organization that's passionate about both ending food waste and making delicious beer.

By Tracy Staedter

Almost every country in the world has some dish involving meat cooked over the fire. In the U.S., it's called barbecue. Come with us on a mouthwatering-journey through the history, politics and techniques of barbecue.

By Patrick J. Kiger

Although the percentages of vegetarians in America is fairly split between men and women, an overwhelming majority of vegans are females. What's behind this disparity?

By Melanie Radzicki McManus

Don't let 'seedless' watermelons fool you - even though they may not prompt constant spitting, they really do have seeds.

By Kate Kershner

Cricket farming is growing in popularity as people learn their nutritional importance, and environmental, economic and social sustainability.

By Michelle Konstantinovsky

Hunger doesn't always feel like a grumble in the tummy. And a grumble doesn't always mean you're truly hungry, either.

By Kate Kershner

Nondairy milk alternatives are growing in popularity, deemed healthier by many almond and soy milk drinkers. But a new study shows a nondairy milk diet may have an unintended health effect on children.

By Shelley Danzy

Whether it's a sheet cake from the grocery store or an elaborate chocolate gateau, cakes are the go-to treat when there's a celebration going on. But how did that start - and what's the chemistry behind your favorite creation?

By Alia Hoyt

Ketchup is one of the most popular condiments in the U.S. and the world. But as people begin to prefer spicier sauces, what's the future of ketchup?

By Melanie Radzicki McManus

Homer Simpson's favorite snack was once called 'oily cakes.' Find out more about this and other fun facts on doughnuts.

By Kathryn Whitbourne

Americans toss nearly 40 percent of the nation's food supply - enough to provide more than two-thirds of the country with a healthy daily diet of fresh fruits and vegetables.

By John Perritano

The United States grows billions of dollars of corn every year. Though little of that goes to feeding its citizens. Is that the best farm policy going forward?

By John Perritano

People are passionate about coffee, and every connoisseur has an opinion about what to do when hot coffee goes cold. Reheating coffee's complicated.

By Jesslyn Shields