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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It's so easy to make boiled corn. All you need to make great corn is a pot of water and some salt.

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

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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

Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.

By Jeremy Glass

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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

You might have seen lychees at an international farmers market and not known they were lychees. The dark red tropical fruit looks a little like raspberries and are packed with potassium — and sugar.

By Stephanie Vermillion

Men at Work sang about the stuff in their 1981 hit 'Down Under.' But what is this thick, black spread anyway?

By Stephanie Vermillion

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This 180-year-old sauce can be used to add zing to just about any dish. But what's in it? And why is it so effective? And, most of all, how do you pronounce it anyway?

By Alia Hoyt

Eggs might just be nature's perfect food. If they're fresh that is. We'll tell you how to know.

By Jeremy Glass

Paprika comes from the dried Capsicum annuum variety of red peppers, and can range in flavor from sweet to very hot.

By Patty Rasmussen

Shallots belong to the same family as onions, leeks, scallions and garlic. They look like small, elongated onions but have a sweeter, milder flavor.

By Tara Yarlagadda

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Not selling the cult-favorite sandwich year-round is all part of the "McPlan." And it must be working because the McRib is back and it just turned 40.

By Jeremy Glass

Capers are actually the flower buds of the caper bush. So where does all that flavor come from?

By Stephanie Vermillion

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

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Poaching eggs is easy if you know a few tricks.

By Jeremy Glass

We usually equate the Masters golf tournament with azaleas blooming in the South. But this year, the tournament got us thinking about that pimento cheese sandwich, which it's also 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

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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

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