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.

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Is that pepper too hot to handle? See where it falls on the Scoville scale.

By John Donovan

Heart of palm, with a similar taste and texture to artichoke heart, is a staple in Central and South America and a healthy addition to almost any menu.

By Tara Yarlagadda

Poaching eggs is easy if you know a few tricks.

By Jeremy Glass

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We usually equate the Masters golf tournament with azaleas in the South. But this year because of the date change, it got us thinking about that pimento cheese sandwich, which it's famous for.

By Stephanie Vermillion

The Chicken of the Woods mushroom is jam-packed with protein and easy to spot with its bright orange color and ruffled edges.

By Katie Carman

Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.

By Jeremy Glass

This starchy, staple fruit that grows in the tropics has the potential to provide food security to millions. So what exactly is it and who's eating it?

By Stephanie Vermillion

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What does it take to be a chief noodle officer? Top Ramen is hiring its first ever in honor of its 50th anniversary.

By Jeremy Glass

If Subway's bread is legally not bread, then what in the heck is it?

By Jeremy Glass

You don't have to fry your food when you can get the same crispy results with hot air.

By Stephanie Vermillion

Coffee is one of the world's most popular drinks. But what's the best way to brew the stuff? That depends on who you ask.

By Jeremy Glass

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China banned export of the fruit in 2004, so you'll likely never try it fresh. But you've probably already had versions of its extract and didn't even know it.

By Stephanie Vermillion

Canada isn't a country known for its cuisine. But there is one sandwich from Halifax with a cultlike following that you just have to try to believe.

By Jeremy Glass

If you've ever dreamt of living out 'Charlie and the Chocolate Factory' now's your chance — golden ticket hunt, winning a candy factory and all.

By Kristen Hall-Geisler

Cronk was a mildly alcoholic beverage, popular from about 1840 to 1910, that's once more being brewed and just might become a sensation again.

By Jeremy Glass

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Sure, eating prunes can help you have regular bowel movements, but these sweet dried plums can also help you build — and maintain — strong bones.

By Kristen Hall-Geisler

The mint julep is as synonymous with the Kentucky Derby as big hats and seersucker suits. But how did this simple drink from the 1700s wind up at the world's most famous horse race?

By Stephanie Vermillion

This iconic cereal has a long and fun history. For instance, its original name wasn't even Cheerios.

By Jeremy Glass

These colorful legumes pack a powerful punch when it comes to nutrition. Plus they're versatile, easy to cook and taste great.

By Stephanie Vermillion

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Is the difference between soy sauce and tamari like the difference between ketchup and catsup – in name only? Not at all, and we'll tell you why.

By Jeremy Glass

It's the meat that's launched a thousand jokes. But how did Rocky Mountain oysters get their name and what do they taste like?

By Nathan Chandler

Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.

By Jeremy Glass

Honey has been used as medicine for millennia and, in this century, the old remedies seem to be holding up to science.

By Jesslyn Shields

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The acai berry hit the healthy culinary scene hard and for good reason. These berries are packed with nutrients and low in calories. So why haven't you tried them?

By Stephanie Vermillion

Ube is a sweet species of yam that stands out because of its vivid purple color and sweet, creamy taste.

By Jeremy Glass