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How Carmine, the Red Dye Made From Bugs, Makes It Into Your Food

recipes.howstuffworks.com/food-science/carmine.htm

Carmine, a natural red dye also known as cochineal extract, is indeed made from the crushed bodies of the cochineal bug. And it provides the color for many of the foods we eat.

The McRib Is Back at McDonald's for the 'Last' Time

recipes.howstuffworks.com/mcrib.htm

Say it ain't so. The cult-favorite McRib is back for the last time. Or this is just more of the "McPlan" that's worked so well for decades?

Pork Smackdown: Pancetta vs. Prosciutto vs. Bacon

recipes.howstuffworks.com/pancetta.htm

You could call pancetta Italian bacon, but it's so much more than that. Think of it as bacon maxed out. So how do you use it? And how does it differ from prosciutto?

Cream of Tartar Is a Baker's Best Friend

recipes.howstuffworks.com/food-science/cream-of-tartar.htm

Cream of tartar isn't cream, nor is it creamy. But it is handy and inexpensive, and it'll give your food 'oomph.' Here's why you'll want to have it around.