Courses and Dishes Recipes Channel

Been searching the world for that perfect cup of coffee? Maybe learning the fine art and science of roasting your own coffee beans is the way to go.

By Muriel Vega

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

It's the meat that's launched a thousand jokes. But how did Rocky Mountain oysters get their name and what do they taste like?

By Nathan Chandler

Every year during 'Cookie Season,' you're likely to be approached by some very cute girls with some very business-like sensibilities, asking you to buy some very delicious cookies. How much do you know about the Girl Scout cookie tradition?

By Alia Hoyt

Why was a peanut butter sandwich originally a high-class meal? Do Americans prefer crunchy or smooth? Find out these and other tasty peanut butter facts.

By Kathryn Whitbourne

Whether it's a sheet cake from the grocery store or an elaborate chocolate gateau, cakes are the go-to treat when there's a celebration going on. But how did that start — and what's the chemistry behind your favorite creation?

By Alia Hoyt

Ketchup is one of the most popular condiments in the U.S. and the world. But as people begin to prefer spicier sauces, what's the future of ketchup?

By Melanie Radzicki McManus

Walnuts, cashews, almonds and other nuts usually are sold removed from their shell, but not pistachios — that's due to an event that happens during the growing process.

By Patrick J. Kiger

Whether you're into craft cocktails, or just like Jack and Coke, you're sure to be stimulated by our list of facts.

By Kathryn Whitbourne

The American Civil War was a time of horror, loss and division. Plus many soldiers had to endure a vile, evaporated coffee sludge known as "The Essence of Coffee."

By Robert Lamb

A new study says eating pasta may help you lose weight. We were skeptical too — until we looked at the evidence.

By Kathryn Whitbourne

A study showed that people are heavily influenced by the picture on the cake mix box when it came to guessing serving size and calories.

By Kathryn Whitbourne

Egg in your coffee? It may sound odd, but it’s part of an old but enduring method of brewing that devotees say yields a better cup of joe.

By Maria Trimarchi

What happens when you substitute a blender and a molecular gastronomy ingredient for dairy and steam?

By Sarah Gleim

Whether piled high on a banquet table or highlighted in an entire episode of Alton Brown’s Food Network show Good Eats, the tenderloin is a versatile cut of meat that creates a variety of moist, delicious sandwiches.

Whether you call it a hoagie, a grinder, or a sub, one thing remains: the hero is about as American as a sandwich can get. And while the nomenclature might vary by region, the history of the hero is pretty straight and narrow, much like, well, the sandwich itself.

Can you imagine have your sandwich be made by a famous chef or restaurateur? Check out what famous chef or restaurateur made which sandwich in this article.

Where did that melty combination of toasted cheese and bread come from?

By HowStuffWorks.com Contributors

Where does the peanut butter and jelly sandwich actually come from? And what makes the trio of ingredients we’ve accepted as totally mundane so utterly divine when layered together?

Hard as it might to look past one's own personal history with the sandwich—say, the paper-bag-lunch sandwich Mom always made or day-after-Thanksgiving turkey sandwiches we always scarfed down with Dad—the evolution of that humble food begins long before the modern era.

Sure, you eat within the dark confines of a movie theater (and arguably more than you would in any other venue), but how often do you pay special attention to what’s being eaten on screen? Over the last two decades, sandwiches in particular have played a starring role in some of the country’s most notable films.

While many American cities offer seemingly limitless options for all sorts of global cuisines, of course nothing beats eating what you’re supposed to be eating in the very place you’re supposed to be eating it. Say "hello" to the sandwich.

This vegetable is such an enigma that it is called a romanesco cauliflower in the US and Canada, a romanesco broccoli and a romanesco cabbage in Germany.

By Kelly Rossiter

Tapas have come to mean almost any type of appetizer or finger food, but that doesn't mean they aren't hearty enough to be a full meal. Here are five Spanish tapas recipes that will have everyone saying delicioso at dinnertime.

By Alison Cooper

The world is your oyster when it comes to salads. You can use almost anything you want, and it's ready in minutes. These five essentials will make your prep time a snap.

By Sara Elliott