May 17, 2013 — Designer Katie Shelly's upcoming cookbook offers 50 illustrated recipe "blueprints" for basic meals — from simple snacks to more hefty dishes like eggplant Parmesan. She hopes they'll inspire any level of cook to improvise in the kitchen.
May 13, 2013 — Now we know why it takes astronauts three hours to get into their spacesuits.
May 10, 2013 — After Swedish immigrants moved out of the city, the traditional Swedish spirit was adopted by different ethnic groups. Bartenders eventually rediscovered the bitter spirit, too, and have helped to fuel its revival in Chicago.
May 10, 2013 — Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.
May 6, 2013 — Peter Sagal's in New York, so what did he go get for this week's Sandwich Monday? A classic New York hot dog? A pastrami sandwich from 2nd Avenue Deli? No, a fried peanut butter and banana sandwich.
May 3, 2013 — Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.
Apr 29, 2013 — It looks like tea is joining the ranks of fan fiction and fan art as an option for expressing your love for the likes of everything from Downton Abbey and Doctor Who to Game of Thrones and The Hunger Games. One company is selling crowdsourced fandom blends inspired by customers' favorite TV shows, books, movies and comics.
Apr 29, 2013 — Is your bikini a few sizes too big? Try this. We re-create the latest dessert sandwich from Carl's Jr. using items procured from our office vending machine.
Apr 22, 2013 — For this week's Sandwich Monday, we try a new concoction from Popeye's: Rip'n Chick'n. This hand-shaped chicken gives you the bird with every delicious bite.
Apr 17, 2013 — The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.