Food and Recipes

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

Walnuts, cashews, almonds and other nuts usually are sold removed from their shell, but not pistachios - that's due to an event that happens during the growing process.

By Patrick J. Kiger

Whether you're into craft cocktails, or just like Jack and Coke, you're sure to be stimulated by our list of facts.

By Kathryn Whitbourne

Why, when hungry, do we crave warm food more than something cold? It may have something to do with your nose. Or your gut. Or your brain.

By Jesslyn Shields

Have you been thinking all wrong about the difference in fat content between milk varieties?

By Laurie L. Dove

A female chicken lays eggs, regardless of whether they're fertilized by a rooster. If egg-laying doesn't harm the animal, why don't vegans fry up a few?

By Jesslyn Shields

You've been warned: Five separate studies showed that people prefer to receive gifts they specifically requested rather than being surprised.

By Melanie Radzicki McManus

Thanksgiving Day is No. 1 for cooking fire accidents, and turkey fryers are a big part of the problem. Here's why, scientifically speaking.

By Kathryn Whitbourne

You may love the burn of food that's triple Thai hot, but do your poor taste buds?

By John Donovan

It's not just in your mind - a study showed that pairing cheese with wine made wine taste better. Here's why.

By Karen Kirkpatrick

Because that's how much these exclusive Swedish crisps cost. At more than $11 each, they're the world's most expensive. The money's going to charity, but still.

By Laurie L. Dove

Pre-Columbian civilizations perfected a way of processing corn that's still important.

By Sarah Gleim