Food and Recipes

The national dish of Scotland (popular at New Year's Eve and Burns Night) is banned in America because it contains a certain outlawed ingredient. But whose idea was it to stuff a sheep's stomach bag and boil it? And what does it taste like?

ByAlia Hoyt

The wonderfully thick, dark syrup called molasses has been used in cooking for centuries and is still prized around the world today for its smokey sweetness.

ByPatty Rasmussen

Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.

ByStephanie Vermillion

There's really no shortage when it comes to milk alternatives. But oat milk seems to stand out. Why is it so hot right now? And how do you make it?

ByJeremy Glass

Green bean casserole is a staple at many Thanksgiving dinner tables. But who developed this recipe that has become such a holiday classic?

ByJeremy Glass

Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.

ByJeremy Glass

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?

ByMelanie Radzicki McManus

A favorite treat in British children's stories of the past, Turkish delight might be an unfamiliar taste to American readers. So, what is it like, and how do you make it? We get insight from the Culinary Institute of America.

ByAlia Hoyt

You might have seen lychees at an international farmers market and not known they were lychees. The dark red tropical fruit looks a little like raspberries and are packed with potassium — and sugar.

ByStephanie Vermillion

Men at Work sang about the stuff in their 1981 hit 'Down Under.' But what is this thick, black spread anyway?

ByStephanie Vermillion

This 180-year-old sauce can be used to add zing to just about any dish. But what's in it? And why is it so effective? And, most of all, how do you pronounce it anyway?

ByAlia Hoyt

Eggs might just be nature's perfect food. But they don't last forever. Do you know how to tell if eggs are bad?

ByJeremy Glass

Paprika comes from the dried Capsicum annuum variety of red peppers, and can range in flavor from sweet to very hot.

ByPatty Rasmussen

Shallots belong to the same family as onions, leeks, scallions and garlic. They look like small, elongated onions but have a sweeter, milder flavor.

ByTara Yarlagadda

Say it ain't so. The cult-favorite McRib is back for the last time. Or this is just more of the "McPlan" that's worked so well for decades?

ByJeremy Glass

Capers are actually the flower buds of the caper bush. So where does all that flavor come from?

ByStephanie Vermillion

Is that pepper too hot to handle? See where it falls on the Scoville scale.

ByJohn Donovan

Heart of palm, with a similar taste and texture to artichoke heart, is a staple in Central and South America and a healthy addition to almost any menu.

ByTara Yarlagadda

Poaching eggs is easy if you know a few tricks.

ByJeremy Glass

We usually equate the Masters golf tournament with azaleas blooming in the South. But this year, the tournament got us thinking about that pimento cheese sandwich, which it's also famous for.

ByAlia Hoyt&Stephanie Vermillion

The Chicken of the Woods mushroom is jam-packed with protein and easy to spot with its bright orange color and ruffled edges.

ByKatie Carman

Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.

ByJeremy Glass

This starchy, staple fruit that grows in the tropics has the potential to provide food security to millions. So what exactly is it and who's eating it?

ByStephanie Vermillion

What does it take to be a chief noodle officer? Top Ramen is hiring its first ever in honor of its 50th anniversary.

ByJeremy Glass

If Subway's bread is legally not bread, then what in the heck is it?

ByJeremy Glass