From the Magazine

Savor: Shrimp

April 30, 2018 Bethany Oxender

As the most-consumed seafood and the top seafood import in the United States, shrimp has earned impressive accolades.

Kitchen Tools

Dress a Salad to Impress — Without the Stress

February 28, 2017 Bethany Oxender

Product reviewed: Whiskware Dressing Shaker with a BlenderBall wire whisk Whether attending an elegant dinner or hosting a casual picnic, it is important to dress to impress — this also applies to your salad.  I attempted my first made-from-scratch salad dressing with the Whiskware Dressing

Emile Henry Ramekins
Kitchen Tools

Small Dishes with Big Benefits

November 2, 2016 Bethany Oxender

Product Review: Emile Henry Ramekins Ramekins are known to congregate in opulent French restaurants. They notably appear at the end of the meal holding the piece de resistance; a decadent crème brulee. With a simple design, these

fried mealworms at street food market
Stone Soup

Eating Bugs and the Future of Nutrition

August 8, 2016 Bethany Oxender

In Western societies, the overwhelming majority regards eating insects as taboo. However, from a historical and global perspective, the practice is far from unusual. Human Paleolithic ancestors were snacking on insects before fruits and vegetables were

Mediterranean salad.
Stone Soup

How Fat Became the “Sixth Taste”

September 22, 2015 Bethany Oxender

It’s been craved. It’s been feared. Now, fat is taking on a new role. Recent research says fat joins the ranks of salty, sweet, sour, bitter and umami as the “sixth taste” detected during a

Honey dripper
Stone Soup

Honey: History, Harvest and Health Benefits

September 19, 2014 Bethany Oxender

When tea and biscuits taste decidedly bland, there is one ingredient diners love to reach for: honey. A combination of the monosaccharides fructose, glucose, maltose and sucrose give this ancient food an irresistible sweetness that many prefer

potted-herbs-tomatoes-992230612
Stone Soup

3 Ways to Grow Your Own Ingredients

May 6, 2014 Bethany Oxender

In practice, whether advising on ways to combat heart disease, manage weight or reduce your risk for cancer, a dietitian will prescribe leafy greens and a ripe fruit like a pharmacist prescribes medication. The known