FOOD

Butter and margarine are made from different ingredients, but that doesn't automatically make one product healthier than the other.

Many restaurants keep a basket full of carbs on the table. Why are so many eateries eager to serve up filling—and free—food?

For people in a swath of the country, Sheetz is an unwritten item on the itinerary of any journey of more than 40 miles.

The color of an egg's shell says nothing about its quality. The only difference between brown eggs and white eggs lies in the breed of the chicken that laid them.

The FDA Food Code recommends food service employees wear “hair restraints,” but it might be more for appearance’s sake than safety.

From France to San Francisco, this map shows where you can get a Michelin-starred meal without draining your bank account.

True tea comes from leaves of the 'Camellia sinensis' plant. All other beverages commonly labeled 'tea' are technically tisane.

The latest Jeni’s ice cream flavor will make you miss the strawberry pretzel 'salad' from old family potlucks.

Vin Mariani, a 19th-century wine, contained a potent jolt of coca leaves—which prompted Pope Leo XIII to sing its praises.

If you’ve been spelling ‘restaurateur’ with an ‘n’ for your entire life, don't feel bad. But here’s why you’re wrong.

When the long-dormant Geldingardalsgos volcano erupted in Iceland this month, scientists took the opportunity to have a lava-fueled barbecue.

Mad Dog 357 Plutonium No. 9—one of the hottest hot sauces in the world—packs 9 million Scoville Heat Units, which is more than four times as much as a Carolina Reaper and nearly twice as much as pepper spray.