Editor’s note: Let’s Eat That explores why we began to eat certain foods. Though an American candy maker patented the term “lollipop” in 1931, the simple joy of licking sweets off a stick was ...

To make vinaigrette: Combine all ingredients in a jar. Cover tightly and shake to combine; set aside. To make lollipops: Trim both ends off each carrot. Using a peeler and holding the root end of the ...

Grease a large tray or chopping board and lay out lolly sticks (about 20) about 3 inches apart. Heat water, vinegar and honey in a deep sided saucepan as the mixture will froth up when it boils. Allow ...

Waxing Kara’s artisan lollipops make great last minute stocking stuffers. The new honey lollipop is made with real organic raw honey that helps support the bee population, as well as their full line ...

In large bowl, season chicken and refrigerate for 4 hours or overnight. Keep chicken in fridge until ready to cook. It fries better cold. When ready to cook, heat oil to 365 degrees. Mix flour and ...

"I wanted to play off really good food dishes that could be turned into a sweet treat," says owner and founder Kimberly Hadlock, who came up with the idea while experimenting with leftover sugar from ...

Looking for delicious, (mostly) healthy, and easy-to-make recipes? From savory snacks to sweet treats, these dishes are perfect for any occasion. Whether you’re craving something crunchy, creamy, or ...