Food and Recipes
Here is a place for you to play with your food -- literally: enjoy, have fun with and celebrate food -- but don't worry, we'll still help you get dinner on the table every night.
Want a Perfect Cuppa Joe? Roast Your Own Coffee Beans
How Escargot Evolved From Snail Snack to Treat for the Elite
Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'
Spread Holiday Cheer With a Good Mulled Beer
What Is Candy Corn and How Is It Made?
Why Restaurants Are So Loud These Days
How to Cut a Pineapple in 4 Easy Steps
Butter Boards Are Creaming Charcuterie Spreads This Season
5 Ways to Open a Can Without a Can Opener
Does Chicken Soup Really Help When You're Sick?
5 Fall Foods You Can Forage in Your Own Neighborhood
Sardines: The Stinky Little Fish You Should Be Eating
10 Sweetest Apples to Bake, Make Applesauce, or Eat Fresh
The Hottest Pepper in the World Is Another Puckerbutt Creation
Scallions vs. Green Onions: What's the Difference?
Learn More / Page 15
Egg in your coffee? It may sound odd, but it's part of an old but enduring method of brewing that devotees say yields a better cup of joe.
What happens when you substitute a blender and a molecular gastronomy ingredient for dairy and steam?
By Sarah Gleim
Many diet and health trends today focus on wheat - how much, how little, what kind. Are there really differences between different types of wheat? Gluten, protein - what does it all mean?
By Bambi Turner
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They take leftovers from frigid to sizzling in minutes. But is the microwave oven too good to be true? Some say it takes more than the flavor out of your food.
Unlike more commonly known taste aspects like bitter or sweet, umami is tough to pin down. But the savory sensation gives rich dishes undeniable oomph. Learn what gives a food its umami nature and how our tongues taste it.
When the sweet stuff is mixed with water, it suddenly wants to bond with everything it encounters. Why so clingy, sugar?
What's that bagged mass in your freezer - and did you really want to eat 12 chicken breasts right now? Here's how to freeze food in serving-size portions.
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The same compounds responsible for ginger's potent taste and smell offer relief to gurgling digestive systems.
The practice has ancient roots - but GMOs as we know them really started taking off after some key discoveries about DNA.
To a food lover, the idea of trading pizza for a pill isn't exactly appetizing. But in a world where many of us struggle with getting daily nourishment, being a foodie is a luxury. Is a cure for world hunger on the horizon?
These healthy grains can bring new flavors to your plate while providing healthy, whole grain goodness.
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If peanuts are technically not nuts, what are they?
When you see the increasingly popular label on food products, does that mean you're getting a sugar-free product?
Kale is a descendant of ancient cabbage. Learn more about kale in this humorous video from HowStuffWorks.
Cheese has a very long history. Learn more about cheese in this funny video from HowStuffWorks.
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One "synbio" ingredient - with its computer-generated DNA - got the OK to bear a "natural" label. Could these science-lab concoctions be considered organic, too?
"All-natural" labeling offers a thin slice of reassurance to sandwich lovers who want to avoid nitrites and nitrates. But would deli meat be deli meat without them?
Shell shocked by the price of eggs these days? So are we, but the good news is you can freeze them. We'll tell you how.
By Alison Cooper & Sarah Gleim
Spoiler alert: Light and heat - not your milk's fat content - are what get bacteria excited.
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Wheat takes the heat for gut problems, painful joints - even cancer. Has human intervention transformed modern crops into harmful fake food?
Most of us eat breakfast, lunch and dinner every day without stopping to think about it. So why do we eat three meals a day - is there a biological reason, or is it a societal construct?
Your food might look perfectly fine on the plate, but silent ingredients - packaging chemicals - probably have seeped into it during storage. How do these substances affect your food?
Salt has kept entire civilizations alive thanks to its ability to prevent foods from turning into bacteria-laden killers. It preserves food, too. What is it about salt that makes it so versatile?
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Whether you're about to munch on some sodium-laden cured meats or a salty snack, go ahead and grab a big glass of water. Why does salt make you so thirsty?
Kale has become the little black dress of the culinary world: chic, understated and perfect for nearly every occasion. But it comes with a not-so-elegant side effect. We'll - ahem - get to the bottom of why kale makes you so gassy.