Food and Recipes

If your exuberance for raw oysters, black coffee and moldy cheese makes your friends gag, then you've acquired a taste they haven't yet learned to like. Which foods don't make the best first impression?

By Debra Ronca

Do you dream of pickles? Is it impossible for you to leave the chips and dip at parties? No worries. You're just an addict. Which of these foods is your greatest weakness?

By Debra Ronca & Sara Elliott

Sugar and salt take a rap today because they're so easy to overindulge in. But why do some people relish one taste over the other, and what does it say about them?

By Christine Venzon

Are your grillin' skills hot, blazin' or smokin' good? Put your bbq and grilling skills to the test and try these recipes from the pros of TLC's hit show BBQ Pitmasters.

A bowl of sugary cereal and a soft drink aren't the way to an intelligent morning. What breakfast items will rev up your noggin for the day?

By Debra Ronca

Have you ever made gelatin with bits of turkey suspended in it? Or drunk Tang because it was space-aged? If so, then you've embraced a food fad. Let's take a look at yesterday's and today's greatest food crazes.

By Debra Ronca

Choosing tailgate party treats can be tough -- you want to please the crowd, but you don't want anyone getting sick. What should you avoid if you want to keep your partygoers safe?

By Christine Venzon

Special occasions call for extra effort -- think about prom dresses, bridal gowns and anniversary outfits. Food is no different. Sometimes it needs to look especially good -- and that's where plating comes in.

By Alison Cooper

The key to any good apocalypse plan is a stash of foods that are loaded down with additives and preservatives. These five products probably won't survive an atomic blast, true, but you'll be much better off with them than with a crate of broccoli.

By Alison Cooper

A day at the beach is supposed to be fun and relaxing, but nothing can stress you out faster than going hungry after all that swimming and running around. Luckily, we've got a few snack ideas for your trip down the shore.

By Linda C. Brinson

Salmon of any kind is good for you. But wild salmon is better. How come? And is it so much better that it's worth the cost?

By Sarah Winkler

Try these great recipes from the TLC show Inedible to Incredible with Chef John Besh.

Sponge cakes, pound cakes -- they're all sweet and delicious, so what's the big difference? With a few ingredient tweaks, you can go from light and fluffy to buttery and filling.

By Cherise Threewitt

Macaroni and cheese may be the ultimate comfort food. But how did this dish become one of the world's favorites?

By Marie Willsey

Combining ingredients like eggs, Worcestershire sauce and maybe even anchovies seems like a dangerous tack to take when making a salad, but it's boldness that makes culinary history. Who invented the romaine-based delight that is a Caesar salad?

By Jessika Toothman

Whether topping pizzas, enhancing the flavor of sandwiches and burgers or turning pasta into a main course, cheese is a culinary superstar. Tempt your taste buds with our list of ten favorite cheesy dishes.

By M.J. Plaster

When you're trying to lose weight or help a family member slim down, every calorie counts. With some simple substitutions, you can trim excess calories and still make your favorite dishes. What can applesauce replace?

By Heather Kolich

Cupcakes are a perfect dessert or anytime sweet treat. And they're great food for parties and celebrations because these days, you can make a cupcake look and taste like just about anything.

By Caitlin Uttley

If you've never eaten food that has a strong, pungent aroma, it might be tough to see the appeal. But many connoisseurs can't get enough of the so-called stinky cheese varieties. Which ones are most revered -- and most flavorful?

By Sarah Grace McCandless

Americans are fiercely protective and passionate about beloved foods and recipes -- and especially so when it comes to baked goods. What are some of our favorite regional dishes, hot out of the oven?

By Cherise Threewitt

Americans love frozen desserts. But ask someone what the difference is between ice cream, gelato, frozen custard and frozen yogurt and you'll probably get a blank stare. So how do these popular treats differ?

By Stephanie Vermillion

We eat them for breakfast, lunch and dinner -- and can't get enough! Whether you take yours hot or cold, loaded down with deli meat or spread with gourmet jellies, there's no arguing that sammies are here to stay.

By Echo Surina

When city-dwellers have to eat on the run, we hit the nearest hot dog cart or taco stand. Street food is plentiful in bustling metropolises, and the cuisine will transport you to places like Greece and Old World Vienna.

By Oisin Curran

If you're torn between shelling out for the luxurious taste of lobster and saving your budget with the more cost-effective crab, you might not have to choose. There are ways to combine the two and serve up a seafood dish your guests will love.

By John Kelly

When summer rolls along, who wants to cook dinner in front of a hot stove and then wash a bunch of messy pots and pans? We have a few dishes that are fresh, cool and easy to throw together.

By Bambi Turner & Heather Kolich