The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups
Rural Czech communities in Texas have been enjoying the buttery pastry for more than a century, now homesick Texans bring kolaches to the rest of us
From brownies and milkshakes to casseroles and salads, Easter's favorite marshmallow can go a long way in the kitchen
This breaded pie made from seals has been consumed during the Lenten season since 1555
It's never been the most nutritious green at the grocers, but the versatile lettuce has a knack for sticking around on the dinner table
While Hawaii was once the big kahuna in pineapple production, it's since been overtaken by other global powers
The rise and fall and rise of the traditional St. Patrick's Day meal
Isinglass, a gelatine collected from the air-bladders of freshwater fish like the sturgeon, is used in the clarification process of some stouts
How a struggling entrepreneur in Ohio saved his burger business during Lent and changed the McDonald's menu for good.
From the late-19th century to the 1970s, restaurants had one surefire way of standing out
Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages
Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks
The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill
Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013
Each year on April 14, singles in South Korea drown their sorrows in a bowl of black noodles
Dominic Episcopo's red and raw images capture the spirit of Americana.
Colored sawdust instead of saffron? Corn syrup instead of honey? It's all in the newly updated USP Food Fraud Database
How the wing went from a throwaway to a delicacy in 50 years
Did you know this off-season penchant for guacamole is an industry creation?
This tiki-era mixer, best served with rum, has a hazy past and an island-y bite
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