Food Facts & Fun

Have an extra piece of cake -- it's really just bread, right? You're more right than you know. Cakes started out as sweet breads, and now they're a part of cultures around the world.

By Sara Elliott

You would think that a simple solution for vegetarians would be to use a meat substitute in their diet that provides the same amount of protein without the use of animals. But is it appetizing -- or even safe to eat?

By Emilie Sennebogen

Some fans of Chinese food are content to stick with basic sauces and spices common to this type of cuisine. Others wish to branch out and try new flavors. Check out our list of 10 sauces and spices to suit both of these preferences.

By Alia Hoyt & Sara Elliott

Chinese New Year is made up of a rich fabric of symbols, traditions and superstitions designed to influence the future. With a cultural heritage that spans more than 5,000 years, it's a 15-day celebration filled food that may shape your future.

By Sara Elliott & Francisco Guzman

For your next meal, will you be dining on last night's leftovers or munching on moldy meats and fetid vegetables? How can you tell when it's time to throw out the leftovers? Don't trust your nose to tell you.

By Chris Obenschain

In TLC's "Ultimate Cake Off," you'll see the greatest cake artists in the world. Check out our collection of pictures and see what we mean.

Just because children are too young to drink alcohol doesn't mean they have to be limited to boring beverages. These ideas for kiddie cocktails let children safely celebrate with the grown-ups.

By Sara Elliott

If you've ever woken up to a pounding headache and a nauseous stomach, then you know how bad a hangover can be. But what drinks cause the worst hangovers?

By Sara Elliott

Serving champagne properly is more than pouring it into a glass -- it takes preparation and practice. How can you serve up this bubbly beverage the right way at your next celebration?

By Emilie Sennebogen

There's no good reason to cook a choice cut of meat without seasoning it. Doctoring up your favorite foods with a little flavor transforms meals. These 10 marinades, brines and rubs are a cinch to make.

By Echo Surina

Although many people turn to salads for a healthy meal, one simple thing can ruin good intentions -- the salad dressing. To help cut back on the fat, we have ten easy-to-make dressings that can keep your greens healthy and great-tasting.

By Kim Williamson

When it comes to summertime freshness, not much beats the taste of a newly picked, vine-ripe tomato. Every cook worth his or her knives, however, should know which herbs go well with tomatoes.

By Rachel Oswald

On a cold winter day, nothing can compare to a frothy mug of hot chocolate. To make it even better, just add a spoonful of whipped cream or a handful of marshmallows. But don't get tired of the same old drink; spice it up.

By Emilie Sennebogen

Tomatoes are one of the most vital and versatile vegetables (OK, fruits) to have around, but they can also be hard to check for quality. How can we know whether the tomato we're buying is going to be a juicy treat or a flavorless disappointment?

By Gallagher Flinn

Ketchup is arguably the most popular and recognizable condiment on the market. But what you're used to finding in your grocery store or on the table of your local diner may have a different kick to it in other parts of the world.

By Sara Elliott

Sweet potatoes are one of the healthiest foods you can add to your diet. But, like anything, they can get boring if they're prepared the same way every time you eat them. Luckily, there are plenty of ways to spice them up.

By Stefani Newman & Emilie Sennebogen

How does a food associated with cannibalism and believed to be toxic become known as the love apple? Whether you say "tomato" or "tomahto," we have the answer.

By Molly Edmonds

If you've ever tried to coerce a youngster into eating good-for-you foods, you probably know the wondrous advantages of that child-friendly sauce, ketchup. More than mustard and better than mayo, ketchup is the colorful condiment.

By Sara Elliott

Christmas wouldn't be the same without a bunch of candy canes. But how did these sticky, striped treats become synonymous with the holiday anyway?

By Jennifer Walker-Journey

Oh, fudge, that wonderful candy with a rich, deep flavor and thick texture. It's the guilty pleasure of choice for many chocolate lovers, and fudge, in all of its many flavorful incarnations, isn't that hard to make -- if you have a little patience.

By Sara Elliott

The words "health" and "cake" aren't often uttered in the same sentence. Ingredients like butter and heavy cream make the cake taste great but can end up forever on the hips. A few substitutions can change that.

By Emilie Sennebogen

The cupcake is hotter than ever, and it's easy to see why. This individual-sized little cake has a frosted dome and the kind of personality that fits in at a class party or a wedding. But what are the most popular flavors?

By Chris Obenschain

These miniature cakes are more popular than ever thanks to the designer cupcake bakeries that have cropped up in major cities all over the country. How can you enjoy them without the guilt?

By Alison Cooper & Emilie Sennebogen

Going vegan means no animal products of any kind, including dairy. But how do you make a cake without the three holy ingredients of the baking world: eggs, butter and milk? Turns out, it's not so tough to bake vegan.

By Emilie Sennebogen

Cupcakes seem uniquely suited to our modern sensibilities. They're portion-controlled, portable, easy to make in batches, open to lots of decorating strategies, tasty and can be inexpensive to make. So, who is the genius behind them?

By Sara Elliott