Brazilian food used to be treated as the poor cousin of more renowned European cuisines. But not anymore. Brazilian food is having its moment in the sun. And chefs think that with the World Cup and the Olympics coming, it's going to get even bigger.
Here you'll find information on the unique ingredients, fancy techniques, new ideas and celebrations of the good food, fancy or plain, that you're craving right now.
For this week's Sandwich Monday, we try Burger King's copycat burger, the Big King, which looks and tastes suspiciously like a McDonald's Big Mac.
Cider is still a small part of the overall alcohol market, but it's growing faster than any other category — and not just the hot mulled stuff that steams up your kitchen. This cider is more like sparkling wine. Some of it is made with the same apple varieties, and in the same style, as the cider bottled by Thomas Jefferson.
With pie-making season in full swing, we share lessons on getting your crust just right from the gurus at the Culinary Institute of America. Really, it comes down to this: Baking requires precision. But don't panic: It's as simple as 3-2-1, as our illustrated guide shows.
For this week's Sandwich Monday, we try the "Love Sandwich," inspired by a sandwich Oprah makes for Stedman. Will it be one of our Favorite Things?
This year, Thanksgiving and Hanukkah fall on the same day. NPR's Susan Stamberg explores how to combine the best dishes for the double holiday, which won't happen again for another 70,000 or so years. And of course, she shares the recipe for her famous Mama Stamberg's Cranberry Relish.
Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.
For this week's Sandwich Monday, we try a sandwich from the "IHOP At Home" line of frozen foods. All the charms of IHOP without having to put on pants.
Dust off that old Mr. Coffee! We've stumbled upon a wacky use for classic coffee makers: Cook a three-course meal for one. From poached salmon and pumpkin soup to steamed broccoli and couscous, the possibilities are endless. But why in the world would anyone want to cook this way?
Author Dana Goodyear has spent a lot of time dining with foodies who champion bugs as a meal. And horses. And brains. Whales. Leaves. Weeds. Ash. Hay. Even plain dirt. Her new book documents the adventurous chefs and eaters who are redefining Americans' relationship with food.