Food and Recipes

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

By Stephanie Vermillion

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

Say it ain't so. The cult-favorite McRib is back for the last time. Or this is just more of the "McPlan" that's worked so well for decades?

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

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

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

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

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

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