Few foods are as universally loved as peanut butter. Its smooth texture, rich aroma and sweet-and-salty flavor make it irresistible to many. Add in that it pairs naturally with bread and jelly, tastes ...

And more reader favorites from this week. By Mia Leimkuhler What we — our readers and staffers — are clicking, cooking and can’t stop thinking about. I am, admittedly, not a chicken breast person, and ...

In a year of rising food costs, butter became the year's most unlikely trend—not despite economic pressure, but because of it. Here's how a dairy surplus fueled viral marketing campaigns and made ...

Get started with Java streams, including how to create streams from Java collections, the mechanics of a stream pipeline, examples of functional programming with Java streams, and more. You can think ...

A layer of flaky puff pastry gives this Indian-inspired chicken potpie buttery crunch. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five ...

Savor is making animal-free fats that chemically match the real stuff, but have lower CO2 emissions, water use, and land use than their agriculture-based counterparts. Starting with water and either ...

As America’s appetite for butter grew over the last few years, the dairy industry turned to cows that produce fattier milk and expanded facilities to meet the demand. They might have gone too far.

A company in Batavia, Illinois is making butter in a way you've never seen before. No animals, no plants, no oils; this butter is made from carbon. The sustainability-focused approach has the blessing ...

This is the first chocolate recipe that cookbook author and “Hit the Kitch” video host Molly Baz ever developed. That’s because she hates chocolate. And yet, these cookies are exceptional, with or ...

Freelance writer Amanda C. Kooser covers gadgets and tech news with a twist for CNET. When not wallowing in weird gear and iPad apps for cats, she can be found tinkering with her 1956 DeSoto. Dairy ...