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Recipes Channel
Recipes provide you with the ingredients and the simple, step-by-step directions for making some of your favorite dishes, as well as some you have never tried before.
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Dishing It Up: History of the Green Bean Casserole
Green bean casserole is a staple at many Thanksgiving dinner tables. But who developed this recipe that has become such a holiday classic?
Pork Smackdown: Pancetta vs. Prosciutto vs. Bacon
You could call pancetta Italian bacon, but it's so much more than that. Think of it as bacon maxed out. So how do you use it? And how does it differ from prosciutto?
Tendergroin, Cowboy Caviar: Just What Are Rocky Mountain Oysters?
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?
What Is Foie Gras, and Why Is It Being Banned?
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.
How Turducken Became the Ultimate Thanksgiving Triple Play
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?
Thin Mints and More: The Girl Scout Cookie Quiz
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?
5 Things You Didn't Know About Tacos
Whether it's breakfast, lunch or dinner, there's a taco to suit the occasion. But how did this Mexican street food become so popular in the U.S.?
5 Ways to Use Fresh Cranberries
Fresh cranberries are a sign that the holidays are in full swing. But what are some simple ways to utilize with this tiny tart fruit?
How to Deep Fry a Turkey
Deep frying a turkey can be risky business. But if you know how to do it right, you'll be rewarded with a succulent and juicy taste you simply can't get from roasting.
The Light and Fluffy History of Southern Biscuits
And a simple biscuit recipe to go along with it.
5 Things You Didn't Know About Fried Chicken
How did this dish become so associated with the American South and yet so beloved all over the world?
5 Smooth Things You Didn't Know About Peanut Butter
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.
How Cakes Work
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?
How Ketchup Works
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?
Why Pistachios Are Sold in Their Shells — Unlike Most Nuts
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.
5 Things You Didn't Know About Cocktails and Bartending
Whether you're into craft cocktails, or just like Jack and Coke, you're sure to be stimulated by our list.
Why Is It So Hard to Give a Great Gift?
Pro tip: Don't give people presents they wouldn't actually use.
Ridiculous History: The Civil War's Worst Cup of Coffee
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."
Pasta's Not Fattening — Really
A new study says eating pasta may help you lose weight. We were skeptical too — until we looked at the evidence.
That Slice of Cake Pictured on the Box? It's 762 Calories, Not 247
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.
The Stew You Brew (and Eat) for Years: Perpetual Stew
If you’re a clean freak, the thought of a meal cooked on an ongoing basis in a vessel that’s never washed may horrify you. But some swear by nosh prepped in perpetuity.
Egg in Your Coffee? Some Say It’s the Best Way
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.
No Milk, No Espresso, All Science: Frothing Up a Dairy-Free Latte
What happens when you substitute a blender and a molecular gastronomy ingredient for dairy and steam?
Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe
Check out this Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe!
Flank Steak with Tomato Salad Recipe
Check out this Flank Steak with Tomato Salad Recipe!
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