Food and Recipes

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.

By Laurie L. Dove

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.

By Laurie L. Dove

America just can't do without Mexican avocados. And the Mexican cartels want a piece of the pie.

By Jeffrey Miller

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?

By Laurie L. Dove

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.

By Laurie L. Dove

Jaggery is an unrefined sugar made from sugarcane that is frequently used in both savory and sweet dishes prepared throughout southwest Asia.

By Laurie L. Dove

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?

By Kristen Hall-Geisler

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.

By Kristen Hall-Geisler

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?

By Sharise Cunningham

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.?

By Alisa Freedman

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

Science has made it possible for some apples to be stored as long as a year before selling. How is that done, and is it safe?

By Joanna Thompson

You think the turducken is a glutinous holiday dish? Let us introduce you to the Christmas PieCaken.

By Katy Spratte Joyce

Global retail sales of protein supplement products reached a staggering $18.9 billion in 2020, but is all this extra protein in our diets really necessary?

By Hannah Cutting-Jones

They can be stored for up to five years before they lose their potency, and they are a versatile nutritional powerhouse.

By Laurie L. Dove

Our ancestors survived long winters because of fermented foods, but what health benefits do they have for modern humans?

By Jesslyn Shields

Nothing adds heat to a dish quite like hot sauce. Think you're hot sauce savvy? Take this quiz and prove it!

By Alia Hoyt

Mayonnaise is the best baker's secret ingredient. Why? Because its simple emulsion of egg, oil and acid is vital to most baking recipes.

By Suzie Dundas

The café Alice Waters opened in Berkeley, California, in 1971 launched California cuisine and the farm-to-table movement. Fifty years later Chez Panisse is still one of America's most influential restaurants.

By Paul Freedman