Stephanie Vermillion is a freelance writer and photographer from Cincinnati, Ohio. She covers food, beer, wildlife and travel for HowStuffWorks. When she's not writing, Stephanie spends her free time playing with her rescue pup, Harry, or sampling new craft beers — in the name of research, of course. Find her online at www.stephanievermillionstudio.com.
If you're thinking of giving up meat, but can't stand the thought of never eating seafood again, you might want to consider the pescatarian diet.
Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?
The U.S. banned the gooseberry back in the early 1900s because it was a host for white pine blister rust disease. But now few states prohibit the tart berry, so eat up!
Size is the most obvious difference between king and snow crab, but the distinctions don't end there. We'll tell you what makes each crab special.
Lake Baikal is a massive, ancient lake in the mountainous Russian region of Siberia. It's home to nearly 4,000 different species, earning it the nickname the 'Galapagos of Russia.'
The Serengeti in Africa is famous for being home to the "big five" and the annual migration of more than 1.5 million wildebeest. We'll tell you what else makes this place so special.
Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?
You don't have to go out to have a killer cocktail if you have a killer bar setup at home. We'll tell you exactly what you need to make it happen.
Those leftover cheese rinds can be valuable ingredients that you can harness into new recipes. We'll show you simple ways to use them as flavor enhancers.
All butters are not created equal. We take five different butters, including "plant-based butter" and explain what makes them different.
A single-celled algae, barely visible to the eye, plankton contributes to some of the world's most important resources and is essential to the food chain that supports all life.
We know dogs have been trained to sniff out everything from burglars to bombs. Now a group of researchers is hoping some savvy canines can help detect coronavirus, too.
Sign language interpreters provide critical lifelines to the deaf community, especially during crises. So who exactly are these superhero signers?
A growing network of global activists is taking an alternative approach to saving the environment: Pushing to recognize natural ecosystems as having legal rights like humans.
No yeast to bake bread? No problem. You can start baking sourdough bread in about a week once you've made your own sourdough starter. We'll tell you how.
How much does the shape of your wineglass really affect the taste of your favorite pinot noir? Probably more than you realize.
Food banks normally help feed people during times of need. But the coronavirus pandemic could send that need in the United States soaring to unprecedented levels.
Chopsticks have been in use since 1200 B.C.E. And today more than 20 percent of the world's population uses chopsticks as its primary utensil.
Boxed wines have a stigma, and we're here to tell you there's just no need for it. They taste as good, last way longer and are more eco-friendly than bottled.
China has joined the more than 120 countries outlawing certain types of single-use plastics, those convenient but controversial plastics we've all become so used to. What exactly are they, though, and is banning them really necessary?