Blue Raspberry May Have Been The Solution To A Toxic Red Dye Problem
Blue, like red, is a vibrant color that appeals to young consumers. But unlike Red No. 2 - a dye that was ubiquitous in the 1970s - Blue No. 1 is not toxic.
Read MoreBlue, like red, is a vibrant color that appeals to young consumers. But unlike Red No. 2 - a dye that was ubiquitous in the 1970s - Blue No. 1 is not toxic.
Read MoreCognac and brandy may get mistaken for one another quite frequently, but that's actually for good reason. Here's how these two are different.
Read MoreUbe may be associated with purple sweet potato, but the two are actually different foods entirely, each with their own unique flavor profile.
Read MoreTurkey and Thanksgiving go together like turkey and mashed potatoes - turkey and cranberry sauce! But why? Here's the interesting history of turkey-day.
Read MoreWellingtons, as the name implies, sells the luxury dish beef Wellingtons, but that's not all: Before diving into the tank, they built a company on many dishes.
Read MoreYou might think that buying 100% juice grapefruit juice gets you, well, just grapefruit juice. Unless you read the ingredients, you might be mistaken.
Read MoreMumbo sauce, also called mambo sauce, is native to Washington D.C. and if you haven't tried it, get ready for a world of spice, flavor, and deliciousness.
Read MoreMexican horchata is as quintessential to Mexican cuisine as Champagne is to French. It's frothy, creamy, the stuff of dreams -- here's what you need to know.
Read MoreHaggis, the national dish of Scotland, is popular the world over -- but not in the USA. In fact, it's one ingredient in particular that has resulted in its ban.
Read MoreVermouth is an aperitif, but it's also the chance to take a moment and enjoy good drink and even better company. To keep things smooth, try Spanish vermouth.
Read MoreCalifornia farmers felt it was key to distance themselves from the original name for avocado, 'āhuacatl,' in part because it translates to 'testicle.'
Read MoreBoth a city and a special administrative region in China, Macau has a complex and unique history. It is also home to the world's first-ever fusion cuisine.
Read MoreFusion cuisine seems like a buzz term that's thrown around left and right -- and it is. Here is how to find only the best fusion cuisine restaurants.
Read MoreYou think you know, but do you? The country that consumes the most beer per capita may actually surprise you - it certainly surprised us when we learned!
Read MoreVodka was once the go-to for cocktail blends thanks to its lack of, well, flavor. Things are changing, and as they do, Americans begin to embrace potato vodka.
Read MoreIna Garten, culinary queen, knows her way around the kitchen, but she knows a thing or two about shopping too. Here's how she gets the freshest dates.
Read MoreYou may have seen it in a classic Mediterranean dish or in a viral post on social media, but really, what does squid ink taste like and how do you cook with it?
Read MoreWe all know what marshmallows look like, but what are these sweet, springy delights actually made out of? How do they stay so darn soft and fluffy?
Read MoreTacos al pastor are an integral part of Mexico's food scene, but the dish has origins in the Ottoman Empire. Here's how al pastro developed in Mexico.
Read MoreAjvar is a delicious vegetable spread native to the Balkans, and if you haven't tried it yet, it's time to get onboard with this versatile ingredient.
Read MoreThe South is known for flavorful cooking, and it tends to be simple, easy to prepare. The Mississippi chicken is no different, and it's based on a classic.
Read MoreYou may eat a salad with a fork and a knife here in the USA, but you risk a harsh tsk if you dare do so in France. Here's how to avoid bad etiquette.
Read MoreSpotted dick may sound silly, but it's a traditional (and quite popular!) dessert over in the United Kingdom. Still, how did it get such a name?
Read MoreIt may be shocking, but eggs outside of the USA are not only kept at room temperature, but they aren't washed. Instead, they're shipped straight to stores.
Read MorePink velvet cake is the Barbiecore cousin of classic red velvet cake. They are so similar, it may be tough to detect the exact difference -- but there is one.
Read MoreSteak Diane is an older dish from the mid-1900s that is seeing a moderate resurgence in popularity - but what exactly is it and how did it get its unique name?
Read MoreLove pesto but not the price? It's time to branch out and try avocado instead of some of the expensive cheeses that typically come in the Italian sauce.
Read More