We Americans love our Italian food, but really, we are more familiar with the Americanized version. You probably won't find mozzarella sticks in Italy.
If you've ever held an older cast iron pan and a modern-day cast iron pan side by side, you may have noticed how much smoother the older pan is. So why is this?
Eating raw meat and fish is popular in cultures around the world, from sushi and sashimi in Japan to carpaccio in Italy, not to mention the high-end tartare.
We all have our favorite flavors or colors of candies. Some people love just one color of Skittles. But here's why it will soon be harder to find blue ones.
Not only is paccheri smaller and more bite-sized in length, but it also has a broader hollowed center with a diameter that's noticeably larger than rigatoni.
The mall food court was once a smorgasbord of chain restaurant choices. That's hardly the case today and many of these food court staples have nearly vanished.
Most of the world thinks of a scone as a crumbly biscuit or pastry, often with raisins or served with clotted cream. Utah puts its own spin on the scone.
TikTokkers can link virtual shopping lists to their cooking videos, and a new service premeasures and boxes the ingredients like a meal prep delivery service.
School lunch programs during the Great Depression brought food to hungry children, but what were those lunches made of? Affordable staples and creative recipes.
Buying bread at the grocery store is certainly convenient, but there are ample reasons why people make a case for switching to independent bakeries instead.
Ina Garten's favorite spring dessert is a must-try, especially for those who love featuring fresh fruits that highlight the season. Here's how to make it.
Honey coffee might sound like a new flavored drink trend, but it actually has to do not with the flavor of beans, but with how the coffee is processed.
A curdled, split cake batter is not the end of the world. Here are some tips for achieving that smooth velvety cake batter, and the science to back it up.
What is the tiny onion floating in your cocktail glass? A pearl onion pickled in a brine, with extra seasonings and spices for a perfect salty-sweet balance.
This Scandinavian cheese's unique texture is often described as chewy, firm, and buttery, and when heated it forms a golden crust and gooey, creamy center.