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February 9, 2013 If your front yard is buried under drifts, treat yourself to some snow cuisine. It's like making lemons out of lemonade — just steer clear of any lemon-colored snow outside, please. Sugar on snow and snow cream are two sweet places to start.

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February 9, 2013 Food retailers are poring over piles of beef-based foods for hints of horse contamination. Aside from health concerns, why do Brits have so much beef with horsemeat?

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February 8, 2013 Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.

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February 8, 2013 Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.

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February 7, 2013 Why do people in the South face a higher stroke risk? Classic fried and sweet Southern fare may have a lot to do with it, according to research that sliced and diced regional eating habits.

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February 7, 2013 When salmon are ready to leave the ocean and go back to their birthplace, they use magnetism to find their home river. But scientists fear fish born in hatcheries might have a poor sense of direction if they're raised in places surrounded by man-made objects that drown out the planet's natural magnetic field.

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February 7, 2013 Who says healthy doesn't sell? McDonald's, Panera Bread and other restaurant chains that offered more lower-calorie food choices saw a 9 percent jump in food and beverage sales from 2006 to 2011, a new report finds. Restaurants without these options saw sales drop.

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February 7, 2013 Kibbeh nayeh is a beloved Lebanese dish made with raw meat. A salmonella outbreak put kibbeh in the news last week — which is a shame, says writer Maureen Abood, because for many Lebanese, kibbeh nayeh means festival and family.

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February 6, 2013 There's nothing better on a cold day than a warm bowl of soup. But when did our ancestors first brew up this tasty broth? New archaeological evidence suggests that soup making could be tens of thousands of years old.

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February 6, 2013 NHPRSmall, local breweries are trendy, but in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that. But is the "nano" model really sustainable?

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February 5, 2013 Turns out, the sugar in regular soda helps slow down your body's absorption of the alcohol in cocktails. So switching to diet in your rum and cola will save you calories but may leave you spinning.

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February 5, 2013 There is nothing sadder than giving or receiving a box of boring chocolates on Valentine's Day. Instead, combine two things that will impress your significant other more than anything else: chocolate and a home-cooked meal — like beef short ribs braised in chocolate and wine.

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February 5, 2013 Making a candy dispenser head that looks just like you is pretty cool in its own right. But some people are taking 3-D printers much further, using the new technology to spit out actual food, like chocolate — and maybe one day, raw meat.

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February 5, 2013 The latest nutrition guidelines from the World Health Organization are urging people to amp up their potassium intake. It can cut the risk of high blood pressure — which may, in turn, lower the risk of heart disease and stroke.

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February 4, 2013 For this week's Sandwich Monday, we test if two great tastes really do taste great together: we try The Mac, from Cheesie's in Chicago. It's a Grilled Cheese Sandwich, topped with Macaroni and Cheese.

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