Home Cooking, for the sake of your health!

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display

Devour the Blog, by Cooking Channel

  • Why We’re Stalking Rhubarb
    The start of spring belongs to rhubarb. Here's how to cook it.
  • Win Tia Mowry’s Cookbook
    This is your chance to win Tia Mowry’s new cookbook. But first, you should know why this cookbook exists. Tia has a condition called endometriosis that made it difficult to conceive a child. After advice from doctors and a lot of research, she decided to make changes to a major part of her life: the […]
  • Munch Madness: Recipes from the Best College Restaurants
    We decided the madness shouldn’t be limited just to the basketball court. We pitted the best dishes from college towns against each other in our “Bracket Battle: Best College Eats” tournament. Check out the best college food in the country from campus restaurants and find out how to make it all at home.
  • When Comfort Foods Collide
    Why indulge in one classic dish when you can enjoy two of your favorite foods at once? We fused 10 iconic comfort foods into five over-the-top recipes. Doughnuts and cake? (Answer: Uh huh.) Get all the recipes.
  • Answers to Life’s Most-Pressing Food Questions
    Get pumped for our new animated series The Snackdown that will answer the food-classification questions that keep us up at night. The show premieres on the site and our Facebook page on March 1. Watch the teaser after the jump: