Food and Recipes

Vanilla ice cream is great, but sometimes your taste buds want more than sweet and simple. Around the world, ice cream parlors have gone wild with delightfully weird ice cream flavors that go far beyond chocolate and vanilla.

By Elena Tralwyn

Zucchini and cucumber often share fridge space in the crisper drawer, but the zucchini vs. cucumber comparison reveals some distinct differences.

By Elena Tralwyn

Rice is a global staple, but not all rice is the same. Grain length, starch content and processing create very different textures, flavors and uses.

By Elena Tralwyn

All tequila is made from the blue agave plant, but not all tequila is created equal. The magic comes from how it's made, aged and bottled.

By Elena Tralwyn

Stroll into a lively piazza in Italy, and you’ll spot a bright orange drink in a wine glass. That’s your cue you’re about to hear the Campari vs. Aperol debate.

By Elena Tralwyn

Potatoes are like the Swiss Army knife of the kitchen. Whether you're crafting a buttery mash or frying up hash browns, knowing your spuds is key.

By Elena Tralwyn

Steelhead trout and salmon are both flavorful, nutritious fish popular in kitchens and restaurants across the world. But when diving into steelhead trout vs. salmon comparisons, there are some key differences in species, taste, nutritional content, and life cycle that set them apart.

By Elena Tralwyn

When it comes to tropical fruits that make a strong impression, the durian vs. jackfruit arguments are strong. Both are large, spiky fruits native to Southeast Asia, and both have found their way into Asian markets and global kitchens alike.

By Elena Tralwyn

If you've ever stood in the produce aisle staring at two nearly identical berries and wondered what sets them apart, you're not alone. Let's dig into the huckleberry vs. blueberry debate to clear up the confusion—and maybe even improve your next pie.

By Elena Tralwyn

Walk up to any seafood counter and you’ll see them sitting side by side: prawns vs. shrimp. To the untrained eye, they look nearly identical. But dig a little deeper—or crack a few shells—and you'll uncover some key differences.

By Elena Tralwyn

When it comes to salty little fish packed with protein and umami, the anchovies vs. sardines debate swims straight to the heart of the seafood aisle.

By Elena Tralwyn

They’re green, leafy, and often mistaken for each other on the chopping block. But the parsley vs. cilantro matchup reveals a surprising number of differences in flavor, use, and even aroma.

By Elena Tralwyn

If you've ever found yourself staring at a bag of beans in the grocery store and wondering if it matters whether you put butter beans vs. lima beans in your cart, you're not alone. It's a common culinary conundrum, especially in kitchens from the Midwest to the South.

By Elena Tralwyn

The martini is one of the most iconic cocktails in the world, known for its elegant presentation and bold flavor.

By Elena Tralwyn

Bananas and plantains come from plants of the same genus (Musa), but the plantain vs. banana comparison boils down to more than just size and skin.

By Elena Tralwyn

When it comes to meat, price usually reflects quality, rarity, and fat content. The most expensive meat options in the world offer rich flavor, exceptional marbling, and a luxurious texture that goes beyond the typical steak or pork chop.

By Elena Tralwyn

Coffee drinkers love their brew, but some cups come with jaw-dropping price tags. So what makes the most expensive coffee in the world so special? From animal-assisted processing to exotic growing regions, the most expensive coffees are prized for their rarity, flavor and the unusual ways they're made.

By Elena Tralwyn

Candy is science you can eat. It's the result of chemistry, physics and even a bit of engineering. Determining different types of candy depends on how sugar is heated and cooled, what it's mixed with and how it's shaped.

By Elena Tralwyn

Beer isn’t just a beverage. It’s a craft, a culture, and for many, a passion.

By Elena Tralwyn

Noodles span continents and cuisines, offering endless variety in shape, texture, and flavor. Whether it’s tossed in olive oil, soaked in soy sauce, or coated in a hearty gravy, each style brings something unique to the table.

By Elena Tralwyn

Beans are one of the most commonly eaten foods around the world. Packed with protein, fiber, and versatility, these members of the legume family show up in soups, stews, salads, and even desserts.

By Elena Tralwyn

Whether you're into gooey centers or crisp edges, there are countless types of cookies to satisfy every kind of sweet tooth. From nostalgic classics to inventive new takes, here’s a lineup of delicious cookies to bake, share or devour solo. (We'd never judge you.)

By Elena Tralwyn

Food festivals are the ultimate mashup of culture, creativity and cuisine. Whether you're a fan of smoky barbecues or small-batch wine, there's a festival for your taste buds.

By Elena Tralwyn

Squash comes in a dazzling array of shapes, colors and flavors. With over 100 known varieties, it's easy to get lost in the produce aisle or farmer's market. If you're looking to understand the types of squash, you're in the right place.

By Elena Tralwyn

Whether you're grilling at home or browsing a steakhouse menu, understanding the types of steak can help you choose the perfectly cooked, most flavorful cut.

By Elena Tralwyn