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
Nigiri vs Sashimi: Unveiling the Distinctions in Japanese Cuisine
14 Hottest Hot Sauces in the World
What's the Dill? The History of the Pickle
Learn More / Page 4
The Swedish tradition called Lördagsgodis is a celebration of all things sugary – and it happens every single weekend.
By Jeremy Glass
If you do this tonight, you'll be all set tomorrow morning with a healthy and delicious breakfast.
You know both names but do you know how they're different?
A beloved ingredient in British children's literature, treacle has a long, sweet history. Let's dip in.
By Alia Hoyt
These steaks are touted as some of the best you can buy. They're expensive — and huge. But are they worth the high price tag?
By Muriel Vega
Halloumi cheese, delicious all by itself, is a great alternative to meat because, fried or grilled, the flavor can't be beat.
You can up your culinary prowess by using either of these fats in your cooking. But is one better than the other?
By Muriel Vega
Escargot is a delicacy of snails that's common in many European countries like France, Spain and Portugal. But what do snails even taste like and how are they prepared?
Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.
These two Italian cheeses may look similar on the outside. But it's what's revealed on the inside that makes them so deliciously different.
Its name is a derivative of a Mayan word for "hair" and by the looks of it you can see why. But how do you eat a rambutan and what does it taste like?
Capicola is an Italian cured meat that comes from a pig's shoulder. It's thinly sliced like prosciutto, but has its own distinct flavor.