Who needs fine china when you can eat calamari from a clog?

Gopchang went viral in Korea, and it’s coming for America.

Less than 10 years after slider burnout, tiny burgers are back with a vengeance.

The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook.

How America’s side salads turned fruity and fuchsia.

In Japan, you can eat a different flavor of instant noodles every day of the year.

Like Spam, this fried fish bathed in black bean sauce is hard to replicate and often eaten straight from the can.

It was the hottest fish of the ’90s. And then things got complicated.

The olive oil industry spent millions of dollars throughout the ’90s to try to sell American chefs and nutritionists on the Mediterranean diet. It worked.

Just because you can hasselback something, should you?

It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies.

Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line. 

When you decide to cook Oprah’s mashed potatoes, it’s never really about the potatoes.