And how to cheat them at home.

This Pennsylvania Dutch specialty lunch meat is far from the bland bologna of your middle-school lunch table. The sweet and tangy cult favorite is beloved by locals and Pennsylvania expats across the United States. Bless mail order.

The scientific reason weed tricks your brain—and makes your food taste better.

It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

How a Greek meat sauce became an Ohio specialty.

Collard greens may have traveled to North America with European settlers, but the technique for cooking them comes from somewhere else.

How to make the ultimate brown sauce.

Vegetarian Reubens aren’t a replacement for meat. They’re a category of their own.

America’s most reviled candy may be its most misunderstood.

You may recognize it from wedding registries or the kitchen aisle at Target, but the timeless design is almost 100 years old.