Food and Recipes

There was a day, not so long ago, when you ate pistachios with the understanding that you'd come away with red fingers and a red mouth. What happened to the red pistachio?

By Jeremy Glass

The Shamrock Shake is back at McDonald's. We're breaking down all the quirks that make it so legendary.

By Jeremy Glass

Soju is South Korea's unofficial national drink, a rice-fermented concoction often likened to vodka, but with about half the alcohol content.

By Jeremy Glass

Aaah, mushrooms - all those beautiful shapes and colors, textures and flavors. But what about the dirt and debris that always seem to come along? We find out whether it's best to wash them, brush them or just go au naturel with them.

By Tara Yarlagadda

Chopsticks have been in use since 1200 B.C.E. And today more than 20 percent of the world's population uses chopsticks as its primary utensil.

By Stephanie Vermillion

You may be a huge fan of Dairy Queen's Blizzard treat, but this may be news to you: That frozen stuff isn't ice cream. In fact Dairy Queen doesn't sell ice cream at all.

By Jeremy Glass

Boxed wines have a stigma, and we're here to tell you there's just no need for it. They taste as good, last way longer and are more eco-friendly than bottled.

By Stephanie Vermillion

King cake is as much a staple of Mardi Gras as the parades and beads. But what's the story of this brightly colored cake? And why is there a plastic baby baked inside?

By Jeremy Glass

Chaga, cordyceps and lion's mane - the names are mysterious and magical, but can mushroom coffee really give you a health boost?

By Jeremy Glass

Mochi is a super-chewy traditional Japanese delicacy, made from mochigome, a short-grain glutinous rice.

By Michelle Konstantinovsky

During 'Dry January,' you give up alcohol for the month in order to detox and start the new year off right. But does it typically lead to binge drinking in February?

By Stephanie Vermillion

These nuts could be some of the healthiest we've ever come across. So why can't the pili nut crack the health food market?

By Jeremy Glass

If you've never cooked with ghee, then let us introduce you to this wonderfully rich cooking fat. It's made of butter, but it's way better.

By Muriel Vega

If bananas are berries and strawberries and raspberries are not, what in the world is a berry anyway?

By Michelle Konstantinovsky

Cities around the world are banning foie gras, the French delicacy of fattened duck liver because the labor-intensive force-feeding process is considered unethical.

By Stephanie Vermillion

Pringles aren't like other potato chips. And back in 2007 Procter & Gamble sued to declare the snacks weren't even potato chips at all.

By Jeremy Glass

Baking soda and baking powder are both leavening agents, but they work differently in batters and doughs. So, in a pinch, can you substitute one for the other?

By Melanie Radzicki McManus

They look very festive at the holiday table but what are these pint-sized pieces of poultry, really?

By Melanie Radzicki McManus

At first glance, balut, which is a cooked, fertilized duck egg, might look unappetizing. But it's a favorite snack in Southeast Asia, and has been for centuries.

By Jeremy Glass

Forget mulled wine. This year stay warm with the spicy flavor of mulled beer!

By Stephanie Vermillion

We know wine collectors age their wine. But what about beer? There's a movement of beer enthusiasts dabbling in aging beer, too. Do the same rules apply?

By Stephanie Vermillion

Truffles are prized the world over for their pungent, earthy flavor, but what's so special about them, and why is the truffle trade so cutthroat and secretive?

By Michelle Konstantinovsky

This native New Zealand 'liquid gold' honey may make you want to abandon the bear. But does it really have medicinal properties, and why is it so expensive?

By Tara Yarlagadda

The turducken is the definitive bird-within-a-bird-within-a-bird (got that?) on the dinner table today. But who first created this mystery meat, and what does it taste like?

By Jeremy Glass

Humans have been cooking and eating tripe for centuries. Think you can stomach it?

By Kristen Hall-Geisler