What makes horseradish spicy, and how can you alleviate the burn?

The week's top food stories, including some promising new drive-thru technology.

We unpack the sticky, messy science of exploding butter.

We unpack the science behind everyone's favorite part of the curd.

Start by drinking water. Next, try any or all of these fixes. Good luck.

Pineapple belongs on a pizza, and we will not say otherwise.

Supply chain issues and inflation are coming for Pillsbury, but you can still make baking easy on yourself.

Life's too short to wait for those bananas to turn yellow. Here's how you can speed things up.

The week’s top food stories, including a Chick-fil-A location that’s about to be in serious trouble.

Buy bricks of cream cheese in bulk for making pasta, party food, and desserts.

Make sure they steer clear of the corned beef and cabbage.

Ina Pinkney, Chicago's Breakfast Queen, shares her favorite (and most delicious) online shopping finds.

Enjoy a twist on corned beef and cabbage or learn to perfect a classic Irish potato dish.

Picture-perfect pie cannot be achieved without pie weights.

Eating boring salad is a lost opportunity. Here's how to make your meal more satisfying.

Ina Pinkney, Chicago's Breakfast Queen, shares her favorite online finds—never sponsored, always stupendous.

How to get your pie dough to the right consistency, every time.

The week's top food stories, including an unlikely Netflix movie.

Don't throw away the oil at the bottom of the jar! Instead, use it to make other dishes pop.

We walk you through the process of blind baking a crust.