I'm all for natural remedies; however, when faced with a bout of sickness, the last thing I think of is garlic. However, new research suggests that garlic, the humble cloves sitting in your cupboard, could be very effective at fighting bacterium that cause food-borne illness. More

What I'm about to tell you could mean drastic consequences for your love life: the pairing of wine and chocolate—yes, Romance 101, that alluring combo of alcohol and aphrodisiac—is actually not a suitable pairing at all, according to some food scientists. They say to think of it more as a familial pairing, like a mother and daughter relationship, rather than an amorous coupling. (Wow. Major mood killer.) More

With a healthy dose of protein, fiber, and omega-3 fatty acids, both chia seeds and flax seeds are what some folks call "super foods." If you look around your natural foods market, you'll see them in the bulk aisle, sprinkled on top of baked goods, even suspended in smoothies and juices. More

In space, even cravings are different. Astronauts who might not necessarily like spicy foods on Earth develop a taste for hot sauce, and start craving sour and sweet tastes. Scientists have a few theories about why this happens. More

Faith's wonderful post on My Favorite Balsamic Vinaigrette yesterday reminded me of vinaigrette question I've had for quite some time now. It involves an unusual vinaigrette technique that I've only seen on occasion, but whenever I have, the results were spectacular.

A good friend makes the best vinaigrette I've ever tasted, perfectly balanced and unctuous. What is her secret? She uses a touch of mustard, true, and has an excellent instinct for salt. But her real secret, according to her, is that she adds a tiny splash of water to the mixture. More

A few things we know for sure: European butter is more expensive than other store-bought butters. It also tastes incredible on a baguette and often has a deep yellow color and can be crumbly and dense. But do any of these things actually mean anything when you're baking? More

Trussing is that final step in turkey prep when you wrap the turkey neatly in twine and tie the legs together. Your grandma trussed. Your mom trussed. You probably truss, too. But in a recent Fine Cooking article, food science gurus David Joachim and Andrew Schlosss explain that trussing...well, it's just not that worth it. More

If you've ever flown into or out of the San Francisco airport, you have probably looked out the window and wondered about those weird red ponds scattered along the edge of the Bay. Wonder no more: they're sea salt harvesting ponds!

I was recently invited along on Diamond Crystal Salt's annual sea salt harvest right here in the San Francisco Bay. Let me tell you, it was a fascinating trip from Bay to box. Oh, and why the startling red color in those ponds? You'll never guess. More

Soft pretzels bring up nostalgic memories for me of going to the zoo with my dad on Sunday mornings when I was a kid or fall football games in college. Now, of course, you see them at big-box stores and even your grocery store's freezer aisle, but have you ever thought about making them at home? More

How you cook your broccoli matters. Sure it matters with regards to taste and personal preference but it matters in terms of nutrition, too. More