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
5 Fall Foods You Can Forage in Your Own Neighborhood
Sardines: The Stinky Little Fish You Should Be Eating
7 Seeds You Should Totally Be Eating
Kopi Luwak: The Expensive Coffee Cruelly Made of Civet Poop
The 'Straight Up' History of the Iconic Martini Glass
How Do Today's Brewers Make Non-alcoholic Beer?
Learn More / Page 2
The fruit of the jabuticaba grows on its trunk and branches and is as sweet as a grape. But it's very perishable once it's picked.
Hostas are a perennial garden favorite, but are still relatively unknown as a delicious and easily prepared culinary delicacy.
You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?
Does your mouth get all excited at the thought of eating a juicy grapefruit? Well, pucker up, because grapefruit is loaded with the vitamins and antioxidants your body needs.
Yeast is the magical component of baking that makes dough rise. But there are lots of kinds out there. Which one is right for your recipe?
By Lauren David
Induction cooking has been favored across Europe for decades and is now gaining traction in the U.S. So, what's the difference between induction, gas and electric for cooking?
Casu marzu has been called the most dangerous cheese in the world. But Sardinians have been eating it for centuries, so why is it banned and is it really so bad?
By Alia Hoyt & Lauren David
Sriracha is spicy and tangy but not super hot. That's why so many people love it. It never overpowers foods; it just complements them.
By Mark Mancini
Filled with a variety of ingredients, such as cinnamon, honey, seeds and brown sugar, hotteok is a fried pancake that's an extremely popular street food in Korea.
Don't let its name — or strong aroma — turn you off. Fish sauce is a savory sauce used in Southeast Asian cuisine, and we promise if you try it, you'll never let your kitchen be without it.
By Mark Mancini
Seeds are nutritional powerhouses that are easy to incorporate into almost any meal. Check out these 7 seed varieties that we all should totally be eating.
America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.
They're two popular types of long-grain rice, both with roots in Asia. But what makes them different from each other?
By Alia Hoyt
Winter squashes are abundant this time of the year. Each has a different flavor profile and they're all super easy to prepare.
By Muriel Vega
Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old Japanese delicacy that's easy to make but is remarkably time- and effort-intensive.
By Carrie Tatro
You probably won't find a pawpaw in your grocery store or local farmers' market, so what's the deal with this most elusive of fruits?
Eating a pomegranate may seem intimidating at first, but once you learn how to do it, it's easy — and those shiny, jewel-toned seeds are well-worth the trouble.
Jaggery is an unrefined sugar made from sugarcane that is frequently used in both savory and sweet dishes prepared throughout southwest Asia.
You've seen the ads and surely you've seen the "left" and "right" candy bars. But come on. Are they playing mind games with us or are these two bars really different?
Sour cream and crème fraîche have a lot in common. But these two rich toppings aren't exactly the same. We'll tell you how they differ.
Even if you think you hate fruitcake, a taste of Caribbean black cake could go a long way toward changing your mind. Let's dive into its rich and delicious history.
By Dave Roos
Think you can't have cheese or steak to eat a healthy diet? We're here to tell say you can. With some stipulations, of course.
By Alia Hoyt
It's marketed as an alternative to refined sugar. But is coconut sugar really a healthier option?
You might have survived off ramen noodles in your 20s. Certainly you've had them at some point in your life. But have you ever considered how Cup Noodle made its way to the U.S.?
Fermented from honey, yeast, water and gesho and served chilled in beaker-shaped bottles known as bereles, t’ej is Ethiopia's most popular drink and one of the oldest in the world.
By Katie Carman