Double, double toil and trouble, Fire burn and cauldron bubble. Those words might be the most famous ones Shakespeare ever wrote about food, but they’re hardly the only ones. In between the star-crossed lovers, the mad kings and the bumbling ...

What is curry? Today, the word describes a bewildering number of spicy vegetable and meat stews from places as far-flung as the Indian subcontinent, the South Pacific, and the Caribbean Islands.

In response to a piece in Slate by Aisha Harris, Fox News host Megyn Kelly recently declared that Santa Claus (along with Jesus) was a white ...

Subjects exposed to images of fast food seemed less able to enjoy simple pleasures.

Lager was born when a South American yeast species arrived in Bavaria in the 15th century, says a new study.

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.”

The U.S. didn't even make the top 20, even though it has the greatest abundance of cheap food.

When can you call a food addictive?

Turkey is the star of the most famous dinner of the year; it is also the victim of a myth that persists every holiday season. At the end of Thanksgiving dinner, there's a good chance that someone w...

Archaeologists reveal the "sweet, strong" flavor of ancient booze, and wonder whether they might be able to recreate it.

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

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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.