Get to know collard greens: Why this leafy green vegetable is worth getting excited about
You love collard greens, but did you know there are so many varieties to love? And so many ways to love them?
Read moreFood
An absolutely genius trick for mess-free bacon
Are you someone who goes hog wild for bacon? Though you may have your own opinion about the most delicious
Read moreIs Veganuary bad for you? A nutritionist explains why plant-based diets need proper planning
Veganuary is upon us again, with thousands of people around the world giving up animal products for the month of
Read moreThe creamiest, fluffiest and most nostalgic chocolate peanut butter pie ever
The diner had not been our first choice. The four of us had been driving, for seemingly forever, in search
Read moreThinking of cleansing your body with a detox diet? A dietitian unpacks the science behind these fads
Detox diets are often touted as a way to cleanse the body after the excess food and drinks that come
Read moreWho invented jollof rice? Senegal beats Ghana and Nigeria to the title
The authorship — and therefore origins — of jollof rice (called ceebu jën in Senegal according to the Wolof spelling) is the
Read more5 tips for building a better cheese board, according to an expert
Cheese is a truly marvelous food. No matter if it’s soft or hard in texture, grated over a bowl of fresh
Read moreHidden women of history: How “Lady” Williams founded a great Australian apple
On Boronia Farm, just outside Donnybrook in Western Australia, stands an 80-something-year-old apple tree (Malus domestica) that is at the
Read moreWhy food is such a powerful symbol in political protest
Food is a hot issue in today’s activism. Last year, U.K. climate group Just Stop Oil hurled tomato soup at
Read moreIf you give an AI a cookie, can it make a viral recipe?
A good chocolate chip cookie is a thing of quiet beauty. In a world of stunt desserts layered with fondant,
Read moreComing soon: More Native foods in the National School Lunch Program
On a day of -38 temperatures and frigid winds gusting across the Northern Great Plains, Mariah Gladstone fed the wood
Read moreCheesy chicken parmesan meets creamy red pepper pasta for the ultimate Italian mash-up
When I was the lone middle schooler rushing home with the sole focus to cook pastas and crab legs, one
Read moreAre you living in a food desert? These maps suggest it can make a big difference to your health
Public concerns about high food prices highlight how meeting basic human needs can’t be taken for granted, even in a
Read moreHow to make an omelet, according to pros
like to think of myself as a capable home cook, but the perfect omelet remains elusive. And believe me, I’ve
Read moreIn defense of celery, a criminally underrated ingredient
I can recall a time not so long ago when buying a head of celery inspired the sort of anxiety
Read moreThe secret ingredient your bacon is missing
Bacon, at its core, is deeply smoky, pork-y, savory and inherently salty. Regardless of the animal or plant it’s made
Read more11 easy, cheesy recipes that taste like comfort
There’s a National Cheese Lovers’ Day, but this food “holiday” shouldn’t be regulated to one fleeting day. We deserve cheese pulls
Read moreThe absolute best way to make sugar cookies
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens
Read moreWhy we’re *still* obsessed with breakfast pasta
Does pasta have a place on the breakfast table? According to recipe developer Olivia Mack McCool the answer to that question couldn’t
Read moreA tiny gingerbread house got listed on Zillow for 31 days, and the price felt all too real
It dropped this morning in the group chat where my friends and I dissect real estate listings for fun, the
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