What Makes Japanese Natto So Famously Sticky
The stickier, foamier, and slimier the soybeans, the better they are for you. So what exactly makes Japanese natto so famously sticky?
Read MoreThe stickier, foamier, and slimier the soybeans, the better they are for you. So what exactly makes Japanese natto so famously sticky?
Read MoreCulinary anthropologist Claudette Zepeda's preferred spring dessert is capirotada. This Mexican sweet is soaked in a syrup with surprising savory ingredients.
Read MoreMizuame is a Japanese rice syrup that has many uses in candy-making and baking. It might not be common in Western kitchens, but you might want to pick some up.
Read MoreMaking and consuming beer is an ancient tradition of humanity. But with modern beer consumption, in which state is it cheapest to purchase your favorite brew?
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Read MoreCharles Bukowski is in the most prestigious echelon of hard-drinking writers. Not only did alcohol fuel his writing, it was also prominently featured in it.
Read MoreUnless you've been there, you've probably never heard of Greggs. But with more locations than McDonald's in the U.K., it's definitely the go-to spot for Brits.
Read MoreCork might be the traditional way to plug a bottle of wine, but screwtop wine bottles have a place, too, and they don't indicate inferior quality.
Read MorePortugal is known for its delicious food, but it also has plenty to offer when it comes to drinks. Take a look at the liqueurs, coffee, and wines of Portugal.
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Read MoreAll empanadas have sealed edges, but they aren't all sealed in the same way. Here's what the style of edge crimping can signify about the empanada.
Read MoreHave you ever wondered where exactly the term "tea towel" came from? Do the handy kitchen towels actually have any association with tea? Here's your answer.
Read MoreNachos are a flavorful dish that you can easily customize, including what you use as your base. Swap out tortilla chips with some of these ingredients.
Read MoreNutritional yeast offers a cheesy, umami flavor and tons of beneficial vitamins. We explore what the ingredient is and how best to use it in your recipes.
Read MoreWinston Churchill may be known for his day job as Prime Minister of the United Kingdom, but he also was a semi-accomplished painter who used whiskey as a muse.
Read MoreOrange chicken is one of the most popular dishes on Chinese take-out menus across America. But is this sweet and sour treat really Chinese? Let's take a look.
Read MoreIf you have celiac disease, sourdough bread is off the table, but if you typically avoid bread as part of a gluten-free diet, sourdough can still be an option.
Read MoreBaked or braised short ribs are often cooked with fruity red wine or mild beef broth, but for this style, you'll reach for peanut butter instead.
Read MoreYou might be surprised to learn that there are many types of artichokes. Here's the difference between two of the most common: American and Roman artichokes.
Read MoreLegendary pianist Ray Charles may have been born in Georgia and raised in Florida, but his favorite Creole dining establishment was located in New Orleans.
Read MoreAlon Shaya, Duff Goldman, and Andrew Zimmern reveal how they zhuzh up their seder meals at Passover to create an extra-delicious yet still symbolic feast.
Read MoreIn his youth, Edgar Allan Poe was known for his voracious thirst for alcohol. A family recipe for eggnog was the master of macabre's favorite tipple.
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Read MoreBreakfast is a perfect opportunity to experiment with savory foods and foods from across the globe, including a flavorful Indian equivalent to crepes.
Read MoreTimeless Hollywood star Ava Gardner wasn't just a gifted thespian, she was also a heavyweight drinker, and her libation of choice was Beefeater gin.
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