Food Processing Facts
Food Processing deals with how some of the most common foods are put together and manufactured. Learn how hot dogs are made (if you dare) and what exactly is a Rice Krispy.
Growing Mushrooms at Home Is Easier Than You Think
Here's the Truth About Coconut Sugar
It's Easy to Grow Edible 'Shrooms in Your Kitchen
The Spicy History of Chai and How to Make It
Butter Coffee: Fad or 'Bulletproof' Breakfast?
Try T'ej, the Honey Wine of Ethiopia
What's the Difference Between Grits and Polenta?
What's the Difference Between Basmati and Jasmine Rice?
Congee Is the Food Equivalent of a Warm, Heated Gravity Blanket
Why Sriracha Is Everybody's Favorite Hot Sauce
Why Everybody Is Hooked on Fish Sauce
What Is Jaggery and Is It Better For You Than Sugar?
Get the Scoop on Our Ice Cream Quiz!
What Is Halloumi Cheese, and Why Is It Suddenly So Popular?
What's the Difference Between Clarified Butter and Ghee?
Move Over Turducken. The Christmas PieCaken Is Here
Marzipan Is the Sweet Almond Treat You Need This Holiday
Who Invented the Fortune Cookie?
General Mills Resurrects 4 Classic Monster Cereals
Would You Eat Casu Marzu, the Illegal Cheese With Maggots?
Hass History: How Mexican Avocados Came to Rule the U.S.
How Food Tasters Work
Top 5 Reasons You Know You Should be a Pastry Chef
How to Get Your Big Break into the Baking Business
What's the Difference Between Sweet Potatoes and Yams?
Does Fruit Really Ripen Faster in a Brown Paper Bag?
Jabuticaba: The Superfruit That's Here Today, Gone Tomorrow
Lemongrass Is a Prized Herb in Asian Cuisine
Paprika Is Way More Than Just Deviled Egg Dust
What Does Cardamom, the 'Queen of Spices,' Taste Like?
10 Flaming-hot Facts About Cheetos
Korean Street Treat Hotteok Is Like a Warm Hug
Is There Really a Difference Between the Left and Right Twix?
Manischewitz: The Great History of the Not-so-great Wine
How to Buy a Good Bottle of Prosecco
Diamonds Are a Wine's Best Friend
Learn More / Page 2
What's the opposite of fast food? Slow food -- food that's been prepared from locally grown ingredients and reflects a certain culture and its history. It's the kind of food you savor, not scarf down in your car on the way to your kid's soccer game.
By Debra Ronca
We may take canned food for granted. Certainly, there's nothing simpler than popping open a can of chicken soup and nuking it in the microwave for dinner. But we owe this dinnertime solution to French chef Nicolas Appert.
Olive oil is one of the most versatile ingredients you'll find at the grocery store. Knowing how it gets from the tree to your table will help you understand how to get the most out of it.
By Gayle A. Alleman
Vinegar is a must-have ingredient for vinaigrettes, marinades, food preservation, or any recipe that needs a little extra kick. You'll be astounded at all the things this seemingly simple condiment can do.
By Gayle A. Alleman
Olestra is a synthetic fat used in certain food products. Find out what it's made of and whether it's safe for you.
Why is it called a "hamburger" when there is no ham in it? Find out the answer to this meat mystery here.
When a food is labeled as Kosher, it means that the food has been prepared in accordance with the rules of food preparation set forth in the old testament of the Bible and formalized in Jewish law.
Ever wanted to know what a Rice Krispy is? Read this article to find out what Rice Krispy is made out of and how they make them.
When I buy milk at the store, the label says "homogenized pasteurized milk." What are homogenization and pasteurization?
Sodium nitrate (NaNO3) and its close relative sodium nitrite (NaNO2) are preservatives that you find in lots of processed meats. Learn why they add these preservatives to food.
You've been eating pastrami since you were a kid, but you've never really known what it is. Well take a bite out of this article and finally learn the answer to one of your deepest concerns.
I'm a health nut, and I notice that most foods I eat have normal-sounding ingredients except one -- this carton of soy milk I am looking at has water, soy beans, sugar, salt, vanilla and then this stuff called "carrageenan." What is carrageenan?