Food & Culture deals with how we perceive food in our daily lives and how it can affect us in both positive and negative ways.
Size is the most obvious difference between king and snow crab, but the distinctions don't end there. We'll tell you what makes each crab special.
In the 18th century, gin was considered as addictive as crack. Then it became part of a cure-all for tropical ailments. Oh, and let's not forget its starring role in Prohibition. Bathtub gin, anyone?
Since its introduction in 15th-century Yemen, Turkish coffee has served as a cultural touchstone in Middle Eastern, Eastern European and north African countries, its brewing infused with magic and myth.
Food banks normally help feed people during times of need. But the coronavirus pandemic could send that need in the United States soaring to unprecedented levels.
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?
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.
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?
Mochi is a super-chewy traditional Japanese delicacy, made from mochigome, a short-grain glutinous rice.
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.
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.
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?
Humans have been cooking and eating tripe for centuries. Think you can stomach it?
We're celebrating, what else? The all-American cheeseburger.
Americans have come to expect certain foods for breakfast. But why did these particular foods end up as morning meals?
Fried cheese curds are ooey, gooey and oh-so-delicious!
Forests in the city? A growing collection of urban edible forests aims to put a dent in world hunger and food insecurity.
Did you love cereal as a kid? Do you still love it? Discover how much you do with our cereal quiz.
Poutine is just fries, gravy and squeaky cheese curds — how did it get to be Canada's national dish?
HowStuffWorks heads to Atlanta's Varsity drive-in to learn about the historic restaurant's car hops, and chat with Frank Jones, a car hop that's worked there for nearly 65 years.
As quinoa's popularity skyrocketed on the world stage, concern grew that it was becoming too expensive for the South Americans who originally depended on it. But what was really happening?
Lobster has long been associated with luxury and fine dining. But could newly imposed Chinese tariffs change that?
Michelin's iconic dining guide rates the best restaurants in 30 countries and four continents. But how did a tire company start rating restaurants?
The famed pancake chain is now a burger chain? What is happening?
More than 230 teams will compete at the 2018 World Championship Barbecue Cooking Contest, also known as Memphis in May.
There are a lot of quirky eaters out there. Are you one of them?