Add 1 pound frozen corn kernels and 1/4 teaspoon kosher salt to the same skillet (no need to clean). Cover and cook, stirring ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

It used to be banana leaves, corn husk, even animal hide. Modern alternatives can be a confusing array. Where did they come from? How does one pick?

As a food editor and East Coast lifer, I like to think I know good pizza when I taste it. Sure, there are certain biases I ...

Now, with more than three decades of experience under his belt, he grows food-grade waxy corn, soybeans and hay, and manages a small cow herd. “I believe cover crops are huge in sustainable ...

Even giants in the beverage industry can be humbled by the public's unforgiving taste buds. Let's hope these discontinued ...

The six most common corn types include flint, flour, dent, pop, waxy, and sweet. A seventh is called pod or tunicate corn, which may have endosperms like the other six. Pod corns differ from the ...

The caramel corn achieves that elusive texture—crunchy yet yielding ... These weren’t candies that had been sitting on shelves for months, losing flavor and developing that dull, waxy quality that ...

Molluscum contagiosum is an infection that causes a group of small, shiny, and smooth bumps on the skin. It’s caused by the M. contagiosum virus, a type of poxvirus, which can be transmitted ...