The Scrapple Festival You Probably Didn't Know About
First celebrated in 1992, the Apple Scrapple Festival in Bridgeville, Delaware celebrates two of the area's beloved, rhyming commodities.
Read MoreFirst celebrated in 1992, the Apple Scrapple Festival in Bridgeville, Delaware celebrates two of the area's beloved, rhyming commodities.
Read MoreThere are certain circumstances where losing weight is linked with a startling health risk.
Read MoreIf you love a good shrimp cocktail, one particular record is right up your alley.
Read MorePeople have been conditioned to think that food must look and taste good. Studies have shown that the color of a food helps determine the way we taste it.
Read MoreWe hate to be the bearers of bad tidings, but nutritionists say fruit juices aren't actually all that good for us, after all.
Read MoreDid you know January 4th is National Spaghetti Day? Do you know where spaghetti is believed to come from?
Read MoreWhen we're unable to eat ice cream due to an allergy or intolerance, it's a total bummer, and actor Josh Radnor seems to be experiencing such a disappointment.
Read MoreFast food doesn't tend to be the healthiest eating option out there. However, in 2009, Panera was dubbed the nation's healthiest fast-food chain.
Read MoreThe most important consideration with frozen food is how to properly and safely thaw it, which is why you may want to reconsider using warm water.
Read MoreThe peppermint Frosty won over a significant portion of Wendy's customers, many of whom are now unhappy about having to bid the festive dessert farewell.
Read MoreRuby Tuesday enjoyed nearly 50 years of success since its founding in 1972 by a Knoxville, Tennessee college student.
Read MoreTom Cruise's aversion to carbs doesn't mean he can't be pampered with his favorite foods. Among them is this delectable selection from the sea.
Read MoreWith their unique shape, packaging, and countless flavors, Pringles stand out. They've come a long way since their invention, satisfying crunchy snack lovers.
Read MoreIf you've enjoyed the tantalizing flavors of pastrami, read on to learn more about the history, production, and extra scoop on the popular preparation.
Read MoreAnyone who's ever baked a cake knows that you must begin with perfectly baked layers. But, professionals have a method to achieve uniformity — torting.
Read MoreHow many of you actually had one of these as a kid: iconic, metal lunch boxes that were slightly rusted, often dented, and blazoned over with pictures?
Read MoreNot all coffees are caffeinated equally. Did you know that regular instant coffee contains less caffeine than its brewed counterpart?
Read MoreFrom painting to baking cakes for Queen Elizabeth, this is Joe Moruzzi's story.
Read MoreThis past week, the Guinness World Records recognized the largest vegan burger. Here's what you need to know.
Read MoreParchment paper is a baker's best friend. From tossing it in the trash to not trimming it, avoid these mistakes and get the most out of your parchment paper.
Read MoreCelebrity chef and cookbook author Marcus Samuelsson thinks that one ingredient you may want to try adds a "funky" flavor to nearly everything.
Read MorePort wines are known for their bold flavor and favorable pairing with chocolate and cheese. Come along for an exploration of this wine's history and flavor.
Read MoreTomatoes have been used to express irritation towards performers, athletes, politicians, and more. Here's how the fruit became the ultimate protest food.
Read MoreCulinary television star and writer Anthony Bourdain thought that this Filipino dish would gain popularity and you may want to know more about it.
Read MoreYou've seen salt and vinegar chips in the grocery store for years now, and they're likely going nowhere. And there's a fascinating origin of the chip flavor.
Read MoreThe director of "The Menu" consulted a skilled professional chef to get all the details just right, from the many snobby remarks to the food prep shots.
Read MoreIf you're breaking in your new grill, or you've had one for a bit, it helps to remember the one charcoal rule to follow if you don't want to distort your steak.
Read More