Food and Recipes

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

The American Civil War was a time of horror, loss and division. Plus many soldiers had to endure a vile, evaporated coffee sludge known as "The Essence of Coffee."

By Robert Lamb

We revisit the idea that a genetic variation may affect how quickly the body breaks down caffeine, affecting the frequency of a certain craving.

By Christopher Hassiotis

Come again? Here's what's really inside the typical restaurant 'wasabi'.

By Kathryn Whitbourne

That loaf of bread could help to reduce the overall cost of space travel. Really.

By Jonathan Strickland

Or is the famous flavor simply made up?

By Sarah Gleim

A new study says eating pasta may help you lose weight. We were skeptical too - until we looked at the evidence.

By Kathryn Whitbourne

Scientists have discovered a delicious way to use ultrasound to determine the best chocolate.

By Dave Roos

Where did America's love affair with 'hand-made' food come from, and where is it going?

By Melanie Radzicki McManus

A study showed that people are heavily influenced by the picture on the cake mix box when it came to guessing serving size and calories.

By Kathryn Whitbourne

How does a kudzu salad sound? Or maybe a roasted guinea pig? Both are plentiful, and both don't often appear on U.S. restaurant menus. Should they?

By Sarah Gleim

Were dozens of restaurant owners in China wasting time trying to get diners to ride General Tso's white horse ? What would really happen if you ate opium-laced food?

By Chris Opfer

Bootlegging alcohol? Sure, we've heard of that, but butter substitutes?

By Candace Gibson