Growing up, I never went through a picky stage, and today there is nothing that I wouldn't taste — except for one fishy thing. As a small child, my mother claims I gorged on tuna fish with no hesitation, but for some inexplicable reason, things took a very different turn. It's been a family mystery ever since. I recently moved in with a new roommate and felt confident that, when it came to all Read more

Drinks that use hibiscus have been around for quite a while, but more and more I'm noticing the brightly colored, beautiful flower being used in cooking (hibiscus loaf cake, anyone?). But what's the scoop on this trendy floral ingredient? Find out when you keep reading. Read more

On my last trip to Tokyo, we hit up a tiny place known for its spicy tonkotsu ramen, those famous skinny noodles topped with a hearty pork bone broth. The guys behind the counter shouted a counting rhyme as they deftly assembled each element of each serving, and when my teeming bowl appeared before me, I was thrilled to see a heaping pile of seasoned bamboo shoots atop the noodles. It's Spring, Read more

With so many different types of onions, a full, comprehensive guide would be more than a little tedious, so we've put together a short, simple list of all the must-know points — from taste variation to shelf life to quick cooking tips. Not sure which onions to use in which dish? Learn these basics to boost your knowledge: Colors Onions come in a large variety of types, tastes, and colors, the Read more

Photo: Anna Monette Roberts I'll admit to using several of these words interchangeably on a regular basis. For the longest time, I thought that if mashed-up fruit came in a jar, it was essentially all the same thing. But as it turns out, there is a difference between jam and jelly, and preserves and fruit butters. Upon learning what those differences are, I realized why I am typically drawn to Read more

Photo: Susannah Chen For a country as large as Brazil, it's no surprise that each region has its own traditional recipes and dishes. Regional cuisines have been influenced over time by immigrants and what natural crops are available to them. In the North, you will find caruru, a dish featuring okra, onions, shrimp, peanuts, and palm oil, and in the South, you'll be able to sit down to a plate of Read more

Source: Flickr User aemosion The Korean Peninsula's position between China and Japan might lead you to believe that the cuisine is heavily influenced by both countries, but over the centuries, Korean food has developed into a genre quite distinct from its neighbors. Perhaps best known for smoky barbecue and spicy pickled cabbage kimchi, the cuisine actually is heavy on seafood and vegetables Read more

If you're looking to celebrate St. Patrick's Day with a big traditional Irish corned beef and cabbage feast, there's just one problem. As it turns out, corned beef and cabbage is not actually a traditional Irish dish. The meal features salt-cured beef, which gets its name from the large "kernels" of salt that covers it during its curing process. But beef was rare and incredibly expensive in Read more

The cuisine that hails from South Africa is just as complex and multicultural as the country itself. Known as "rainbow cuisine," indigenous cookery and food from the many settlers in the country make up the broad spectrum of South African dishes. There are influences from as far as Malaysia to the Netherlands, and all come together to form a rich cuisine that is deeply loved. Generally speaking, Read more