Food

At the end of a big holiday, leftovers are almost impossible to avoid. If you find yourself buried in boxes of matzo, packages of Peeps, or baskets of hard boiled eggs, fear not, we found some great ways to use, and enjoy, your leftovers from Easter or Passover.

The level of radioactive carbon in wines made after 1950 is higher due to nuclear bomb testing, making it easy to identify new wine posing as century-old vintage.

Everyone loves the quintessentially American apple pie and that delicious Thanksgiving staple, pumpkin pie. But the ingredients that can be tucked inside a pastry crust are limited only by your imagination.

Make your house a favorite of trick-or-treaters with information about and links to suppliers of the most popular fruit-flavored and chocolate Halloween candies. You’ll also find resources for retro favorites and candy recipes. Put those treats in your bowl and get ready to answer the doorbell.

July 23 marks the official birthday of the ice cream cone, and what better time to celebrate this coolest of desserts? In honor of the occasion, snack on some fascinating frozen facts. What causes the ice cream headache? What legends surround the banana split? Learn about ice cream in the news, or find recipes to make your own treats, from gelato to granitas.

Tempt your taste buds and prepare your stomach for the big meal to follow with a traditional Italian dish: antipasto. With its lively combination of tastes, both savory and sweet, antipasto closely resembles other popular hors d’oeuvres, but brings a distinctly Italian flair and aesthetic. Originating in the 16th century, antipasto literally means “before the pasta,” and is the perfect prelude to either a casual or an elegant meal.

Barbecue is a summer staple for virtually every American, but for some dedicated enthusiasts, life is a full-time cook-off. Take a look at American barbecue and the devotees who keep the grill flame lit from July to June.

Taste what’s fresh this month. In June, tangy apricots, sweet Vidalia onions and tart Key limes are at their peak. Not only do all of them boast luscious flavor, each one can help boost your health. Read on and get ready to savor summer goodness.

Cold soup can be made with virtually anything: almonds, melon, hearts of palm. Served chilled, soup is a perfect summer option, either pre- or post-meal. More versatile than its warmer equivalent, both savory and sweet cold soup recipes abound.

Summer means casual gatherings and lighter meals served outdoors. Unfortunately, it can also mean the same old potato salad. Looking for some new ideas to bring to the picnic table? Add flair to your summer menus with an abundance of fresh produce, and some unlikely combinations and ingredients.

July 4th weekend is almost here. When you start lighting a fire in your backyard and spending quality time with slabs of raw meat, you need to be cautious. Here are some tips for safe and fun grilling.

The so-called “fifth taste” will be sold in paste form in U.K. grocery stores, and has already developed a following among American diners.

Winter is the time for baking: learning something new, teaching kids some culinary skills, and making the house smell great. If your New Year's resolutions for 2010 include fitness and weight loss, you might be interested in healthier baking recipes. These sites, derived from our Baking Web Guide, can lead you in the right direction.

Warm, earthy and comforting, whiskey has evolved over centuries from its monastic roots to become one of the world’s most varied and consumed spirits.

The craft of artisanal cheesemaking is alive and thriving in the United States, producing a huge variety of top-notch cheeses that rival their European forebears. We'll take you on a tour of artisanal cheeses and show you how to make them and where to buy them.

Organic farming isn’t a perfect practice free of chemicals or questionable animal treatment. Some believe that getting to know your local farmers may be the healthiest strategy.

Chef Ann Cooper is leading the movement for healthier school lunches, launching a Web site devoted to the cause and lobbying on Capitol Hill.

Keep your meals fresh and your heart healthy by incorporating eggplant into your diet. Eggplant is at peak ripeness right now, so fill your fridge before pumpkins and gourds take over the market stands.

The refreshing flavor and texture of cucumbers will remind you of summer as you transition into fall. Adding the vegetable to your diet can also help rid your body of common toxins. Cucumbers are coming into season in early September, so take advantage and stock up.

Let the flavors of sun-ripened Asian pears linger on your taste buds as you prepare for autumn’s chill. Asian pears are at peak ripeness in early September.

Farm-to-school and other local food programs are sprouting up across the U.S., as Illinois looks to local farms to boost the economy and fill vacant lots in Chicago.

As summer starts to wind down, green beans make for light, healthy dishes with bright colors and crunchy textures. Many people also cure green beans in order to eat them year round.

Napa cabbage is ready for harvest just as the summer begins to wind down, so head out to your local farmers market to bag some before it is too late, and once it's home, we've got a few ideas for how to prepare it.

Watermelon is a summertime staple, the perfect refreshing treat after a long, hot day in the sun. In mid-August you'll find watermelon at its juiciest. Discover new ways to prepare this seasonal favorite.

Late blight, which caused the Irish potato famine, has wreaked havoc on U.S. tomatoes since June. Can late blight be contained before farmers lose even more crops?  

What better time to take advantage of summer’s natural treasures than during the hot, lazy days of August? Lucky for you, one of summer's most refreshing fruits is ripe in the first days of August: cantaloupe.

A summer barbecue or picnic staple, corn is one of the vegetables that will be ripe in early August. Relatively inexpensive and refreshing on a hot summer day, corn can be made into many meals and eaten in more ways than just on the cob.

One of the tasty fruits that is ripe in early August is the small tomatillo. Known in Mexico as tomates verdes or fresadillas, tomatillos are characterized by their papery outer husk. The tart and healthy fruit is a staple in many Mexican and Central American dishes.

A review by London researchers found that organic food is no healthier than conventionally grown food, fueling more speculation about the true value of organic farming.

As the recession continues and urban gardening gains popularity among the masses, one study finds that gardening may be the key to a long life.