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.
Famine is gripping parts of Africa and millions could be on the verge of starvation. The numbers from a new study show food insecurity is increasing globally. But why?
By Alia Hoyt Apr 10, 2017
Champagne may seem simple — bubbly, boozy, bold — but there's a complicated path from vine to glass, as our new FoodStuff podcast explains.
By Laurie L. Dove Apr 4, 2017
There's definitely an art to making pasta. But knowing the science behind the dough it is how to make truly perfect pasta.
By John Perritano Mar 31, 2017
First researchers used a 3-D printer to make a pizza for NASA. Now scientists in Ireland have used the same technology to print cheese.
By John Perritano Mar 22, 2017
Walnuts, cashews, almonds and other nuts usually sell removed from their shell, but not pistachios — that's due to an event that happens during the growing process.
By Patrick J. Kiger Mar 20, 2017
As demand for olive oil is at its peak, production is at its lowest in Southern Europe, which accounts for 70 percent of the world's supply. Is a shortage on the horizon?
By John Perritano Feb 24, 2017
Whether you're into craft cocktails, or just like Jack and Coke, you're sure to be stimulated by our list.
By Kathryn Whitbourne Feb 24, 2017
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 Feb 23, 2017
Have you been thinking all wrong about the difference in fat content between milk varieties?
By Laurie L. Dove Jan 26, 2017
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 Jan 17, 2017
A food historian argues against our romanticizing of eating 'fresh, local food, like great-grandma did' while ignoring the toil involved in doing so.
By Dave Roos Jan 3, 2017
Pro tip: Don't give people presents they wouldn't actually use.
By Melanie Radzicki McManus Dec 16, 2016
Tired of those same old sugar cookies pressed into the same old snowman shape? Why not do some old-school baking this year? As in Sumerian old school.
By Kate Kershner Nov 30, 2016
Wine may give the body a little protective boost, a new study finds, but that's still no reason to reach for a smoke.
By Patrick J. Kiger Nov 29, 2016
A chicken nugget that looks like a U.S. President? Meat resembling a certain Sith Lord? Sometimes the eye plays tricks on you, and things get weird.
By Laurie L. Dove Nov 23, 2016
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 Nov 23, 2016
You may love the burn of food that's triple Thai hot, but do your poor taste buds?
By John Donovan Nov 20, 2016
Research shows that weaving courses of different culinary traditions into the same meal could increase overall satisfaction.
By Laurie L. Dove Nov 3, 2016
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 Oct 31, 2016
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 Oct 25, 2016
Pre-Columbian civilizations perfected a way of processing corn that's still important.
By Sarah Gleim Oct 18, 2016
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 Oct 15, 2016
Yes, folks, tea has now joined the dubious list of products available in a spray can. Who's clamoring for this?
By Melanie Radzicki McManus Sep 26, 2016
By cutting cows out of the equation entirely, the company Perfect Day looks to create animal-free milk in a lab, benefiting the environment, cows — and the bottom line.
By Jesslyn Shields Aug 31, 2016
New research indicates a genetic variation may affect how quickly the body breaks down caffeine, affecting the frequency of a certain craving.
By Christopher Hassiotis Aug 26, 2016
The Gross, the Guest Suite, and the Grumpy: Our Best Stories You Might Have Missed This Week
Biomedical Big Brother in Your Belly?
DNA Database Helps Nab Rhinoceros Poachers