Sweets & Snacks make food interesting. Read how chocolate works, how ice cream works and even why Krispy Kreme doughnuts are absolutely irresistible.
You may be a huge fan of Dairy Queen's Blizzard treat, but this may be news to you: That frozen stuff isn't ice cream. In fact Dairy Queen doesn't sell ice cream at all.
These nuts could be some of the healthiest we've ever come across. So why can't the pili nut crack the health food market?
Pringles aren't like other potato chips. And back in 2007 Procter & Gamble sued to declare the snacks weren't even potato chips at all.
This native New Zealand 'liquid gold' honey may make you want to abandon the bear. But does it really have medicinal properties, and why is it so expensive?
The mildly flavored, slightly oily, softly crunchy macadamia is prized all over the world, but grown mostly in Hawaii.
Ruby chocolate is a growing worldwide sensation, but the exact recipe and processing techniques are closely guarded secrets.
They all taste good but they don't mean the same thing.
A new study finds that, on average, it takes 264 gallons (1,000 liters) of water to make a single chocolate bar. Now that's a hefty footprint.
Because that's how much these exclusive Swedish crisps cost. At more than $11 each, they're the world's most expensive. The money's going to charity, but still …
Or is the famous flavor simply made up?
When the sweet stuff is mixed with water, it suddenly wants to bond with everything it encounters. Why so clingy, sugar?
Junk food is a miracle of edible engineering. Food scientists have figured out how to trick our brains into eating all that salt, sugar and fat without thinking about the calories. How do they do it? While you're learning, I'll get some Ding Dongs.
The marriage of salty and sweet is one that shouldn't work but magically does. Our tongues recognize flavors for a reason -- and when it comes to sweet and salty, biology is hard at work.
From intense craving to shame over loss of control -- this is the life of the chocoholic. Is the term chocoholic just a joke, or does science say there's something to it?
Summer days by the pool call for delicious, nutritious snacks that are quick to prepare. While you're splishing, splashing and having fun in the water, let your taste buds have some fun with these 10 easy poolside snacks.
Americans eat more than 15 pounds of ice cream each year, but there's more to the creamy, cool concoction than classic vanilla, chocolate and strawberry. Check out these 10 unexpected ice cream flavors and ingredients. We dare you to try them!
Nougat is the stuff inside candy bars that makes them so fluffy and delicious. Yet it looks different in a Snickers bar than it does in a 3 Musketeers. What gives? Here's what you need to know about nougat.
A day at the beach is supposed to be fun and relaxing, but nothing can stress you out faster than going hungry after all that swimming and running around. Luckily, we've got a few snack ideas for your trip down the shore.
One woman's empty pantry led to what is perhaps the best-celebrated cookie of all time. Who invented the chocolate chip cookie, and how long has it been around for?
As far as edible containers go, the ice cream cone is one of the best inventions ever. But how did it come to be? Who first plunked a scoop into a crispy, sugary cone?
If you've never eaten food that has a strong, pungent aroma, it might be tough to see the appeal. But many connoisseurs can't get enough of the so-called stinky cheese varieties. Which ones are most revered -- and most flavorful?
Americans love frozen desserts. But ask someone on the streets what the difference is between ice cream and gelato, and you're likely to get a blank stare. What separates frozen custard from frozen yogurt?
Who doesn't like chocolate? There's a version for every palate -- milk, semisweet, dark. Which is your favorite?
Willy Wonka may have developed a number of unusual chocolate-covered inventions at his famous factory, but even his strangest confections can't beat some real-life combinations people are trying.
You've polished off half a scoop and gotten to your favorite part - where cool confection and cone meet. As you take that first, creamy, crunchy bite, you wonder, "Where did it all begin -- who invented the ice cream cone?"
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