Sam Dean

Corn was an Aztec god, the Pilgrims' savior, and is now America's No. 1 crop. But where did it get its name?

These Fried Chicken and Waffle Sandwiches are even better than the classic, thanks to a brilliant batter twist

Two-time World Barbecue Champion Melissa Cookston talks about cooking for judges, Joe Q. Public's palate, and how she doesn't even LIKE eating barbecue

Check out our 18 healthiest breakfast recipes, perfect for getting a head start on the day

Kenzo rolled out a giant carpet of fruit for its 2014 menswear show in Paris, free for guests to pick

We check in with six American corn farmers to find out: is the corn actually "knee-high by the Fourth of July"?

For the Founding Fathers, food and farming were matters of extreme importance--and helped define, and even trigger, the American Revolution

All month long, Sundance NOW is streaming some of the best food docs from the past five years--there's El Bulli, Danny Meyer, and more!

What's better than firing up the classic snack at a campfire? Doing so with booze-flavored marshmallows you made from scratch

Grilling can strain on your back and neck (and you might singe your eyebrows!), so heed this advice from Cornell ergonomics expert Alan Hedge--and grill safe

Ashley Christensen's Wake County Cooler is an homage to the founding spirit(s) of its home city, Raleigh, NC

The origins of all our weird words for chicken and its flightless fellows, from capon to cock

The Foodist, Andrew Knowlton, picks out some of his favorite wacky and gourmet ice cream flavors (like Honey Miso Chive, Smoked Hefeweizen, and Szechuan Strawberry) from around the country

Kevin West's awesome book, "Saving the Season," just came out, and BA and Band of Outsiders threw a party for him in L.A. Check out what went down!

Seriously, Bobby Flay REALLY LOVES Greek yogurt. The high-powered celebrity chef eats it for breakfast, along with berries and some very specific tea choices

Oregano and marjoram are practically brothers, and their names followed surprisingly similar paths

With a bunch of berries, basil, and brandy, you can whip up this Strawberry-Ginger Punch in just few minutes

At his new restaurant in Austin, chef Paul Qui broke down the Front of House/Back of House divide. Now he's turning servers into line cooks, and dishwashers into wine snobs

All three make up these Chocolate-Dipped Coffee Ice Cream Glazed Doughnut Sandwiches: the apotheosis of doughnut-bun culture