Foodie

Chiliheads crave the heat that hurts so good, but nothing compares to the legendary superhot that spices life in remote India

Frugal cooking in the past often went way beyond simply trying to fill bellies.

Spring Fruit Pudding, Spring Fruit Tart and Spring Fruit Soup Today’s recipes are all drawn from Dr William Kitchiner’s Cook’s Oracle, which was first published in 1817. Our Cookbook contains trans...

Growing up, I hated all tubers: taro, cassava, potato, yam, etc. And since cooked hard squashes have similar texture to cooked tubers, I avoided them as well. Funny how your taste changes over time...

Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.

Nonprofit ocean protection group Oceana took 1,215 samples of fish from across the United States and genetically tested them in order to bring us the following astonishing facts

More from CNN's Inside Africa

Previously -- The cook who picks cotton: reclaiming my roots and Marcus Samuelsson: How I got here...

A small-town library in Colorado is lending more than just books. Patrons can now check out seeds and farm them.

Thanks to new research methods and a pile of (very old) dirty dishes, archaeologists have discovered the very ancient origins of a globally popular cuisine.

Lots of people know about how Coca-Cola used to contain cocaine or how Pepsi was the hip drink in the 1960s. Few realize that Coke marketed assiduously to whites, while Pepsi hired a "negro markets" department.

In a new series of photos, families worldwide pose with one week's food supply.

What do salt, ancient Jewish pickle carts, the sometimes brutal Indonesian spice trade and Vincent Van Gogh have in common? They brought life to Dutch cuisine, specifically, the Dutch pickle.

Grains once ground go rancid fairly quickly because of the oil that is released.  So grinding goes on day after day, season after season, year after year.

Yet the very features that made grains so difficult to turn into food, their hardness and dryness, made them easy to store and easy to transport.  So it was grains, and pretty much grains alone, that could support cities and states.

In short, grinding was the necessary (though not the sufficient) condition for farming and for cities and for states.

A recipe site for people interested in Thai home cooking and how to replicate their favorite Thai restaurant dishes. Easy recipes featured on this site are designed with home cooks in mind and employ ingredients that are easily available worldwide.

Inside these frigid plants, workers stand almost shoulder-to-shoulder as chicken carcasses zip by on high-speed processing lines. Together, small teams of workers may hang, gut or slice more than 100 birds in a single minute. It’s a process they’ll repeat for eight hours or more in order to prepare birds for dinner tables and restaurants across America.

A new study shows solid links between added sugar and the onset of diabetes.

You know that store-bought guacamole that sat in the back of your fridge for months because you forgot about it?

’m always thinking about fermentation experiments and at this time of year that really means sauerkraut. Sauerkraut is traditionally full of acidic twang and cabbage crunch but unless you add one of the traditional spices like caraway or juniper berries it ends there. I wondered if I could make a batch of sauerkraut and then add stuff to it to turn it into Spicy Sichuan Sauerkraut. 

Stafford County Flour Mills was authentic before authentic was cool.

The most famous gastronome of them all, Anthelme Brillat-Savarin, wrote in Physiologie du Gout, ou Meditations de Gastronomie Transcendante (1826): “Dis-moi ce que tu manges, je te dirai ce que tu es.”: “Tell me what you eat and I will tell you what you are.” For some, such as Adelle Davis —Time magazine characterized her as “the high priestess of a new nutrition religion” in December 1972 — the consequences of our food choices are stark: “As I see it, every day you do one of two things: build health or produce disease.”

With knives in hand, students face a carcass. In the Midwest, the class is less likely to be a one-time curiosity than on the East or West Coast.

The Manhattan project: A bartender spills his secrets on the king of cocktails The dry gin martini is often heralded as the king of cocktails, but it's the Manhattan that's the true sovereign of the V-shaped glass.

Among the fortunate Americans who managed to find employment during the Great Depression was a Florida woman named Rose Shepherd—or, as she often signed her work, "Rose Shepherd, Writer." We don't know much else about Rose Shepherd, Writer, but we...

With the droughts, heat waves, wildfires and hurricanes of 2012 fresh on our mind, it may be an opportune moment to examine the connection between these extreme weather episodes and our warming planet. One aspect that is often overlooked is the surprising relationship between the foods we eat and climate change.