Food and Recipes

Caster sugar is a term you may have come across in a British baking book or website. But what does it mean really? And what sugar can you substitute for it?

By Melanie Radzicki McManus

With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen.

By Jeremy Glass

These colorful, chalk-like wafers hit the market in 1847. But they certainly aren't the most flavorful of treats. So why are they the classic candy we love to hate?

By John Donovan

Potatoes can be stored for a long period of time if they are stored correctly. Here's how to lengthen the shelf life of your spuds.

By Jeremy Glass

Aaaah ... peanut butter. For some, it's a staple food. But how much butter is there in a tablespoon of the stuff?

By Jeremy Glass

Many recipes call for kosher salt rather than regular table salt. But does it really matter? And can you substitute table salt if that's all you have on hand?

By Melanie Radzicki McManus

The word "hibachi" has its origins in Japan, where it translates to "fire pot."

By Tara Yarlagadda

You may see a recipe for Key lime pie and wonder how important it is to use Key limes rather than regular Persian limes. What's the difference between them anyway?

By Caroline Eubanks

Graham crackers were invented by Presbyterian minister Sylvester Graham as part of a radical 19th century diet. His goal? To curb joy and sexual desires.

By Patty Rasmussen

This syrupy sweet wine is synonymous with Passover and other Jewish holidays. So why is it popular with so many people outside the Jewish community as well?

By Jeremy Glass

Wagyu is among the most expensive types of beef in the world, but is it really better beef and, if so, why?

By Jeremy Glass

Yeah, anybody can hack up a watermelon, but what's the best way to cut one into presentable, uniform slices without cutting off your fingers at the same time?

By Jeremy Glass

Latkes are potato pancakes that are commonly eaten during Hanukkah. What's behind this delicious Jewish tradition?

By Stephanie Vermillion

It's not cream. And it's not creamy. But it is handy and inexpensive, and it'll give your food 'oomph.'

By Jennifer Walker-Journey

You might think prosecco and Champagne are the same because they both have bubbles, but you'd be wrong. So what's makes a quality prosecco?

By Stephanie Vermillion

If you've ever had sediment — or crystals — in the bottom of your wine glass or on a cork, you've had wine diamonds. Are they a sign of a bad bottle?

By Jennifer Walker-Journey

Xanthan gum is a flavorless food thickener that's been around for decades. Is it the pantry staple that's missing for your pantry?

By Jennifer Walker-Journey

You read that right. Frank's RedHot is the reason we now eat chicken wings. So what's the backstory? We'll tell you.

By Jeremy Glass

The national dish of Scotland (popular at New Year's Eve and Burns Night) is banned in America because it contains a certain outlawed ingredient. But whose idea was it to stuff a sheep's stomach bag and boil it? And what does it taste like?

By Alia Hoyt

The wonderfully thick, dark syrup called molasses has been used in cooking for centuries and is still prized around the world today for its smokey sweetness.

By Patty Rasmussen

Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.

By Stephanie Vermillion

There's really no shortage when it comes to milk alternatives. But oat milk seems to stand out. Why is it so hot right now? And how do you make it?

By Jeremy Glass

Green bean casserole is a staple at many Thanksgiving dinner tables. But who developed this recipe that has become such a holiday classic?

By Jeremy Glass

You could call pancetta Italian bacon, but it's so much more than that. Think of it as bacon maxed out. So how do you use it? And how does it differ from prosciutto?

By Melanie Radzicki McManus

A favorite treat in British children's stories of the past, Turkish delight might be an unfamiliar taste to American readers. So, what is it like, and how do you make it? We get insight from the Culinary Institute of America.

By Alia Hoyt