Articles by Deanna Segrave-Daly and Serena Ball

Bump up the nutrients — and the flavor — in your basic breakfast.

It may not be the flashiest kitchen appliance, but most Americans own a slow cooker. Despite their “set-it-and-forget-it” functionality, slow cookers still can yield underdone vegetables and overdone meat.

Go beyond a cuppa with these Healthy Kitchen Hacks to use tea in recipes.

Along with being a source of important nutrients including omega-3-fatty acids, protein and vitamin D, eating seafood may lead to better brain and heart health.

Yogurt isn’t just a powerhouse of nutrition, it’s a workhorse in the kitchen, handy for many ingredient substitutions.

Meat extenders can boost the flavor, budget-friendliness, sustainability and nutrient-richness of tacos, kibbeh, meatballs, sloppy Joes, lasagna and burgers.

Look around the supermarket, and you’ll find a rainbow of shelf-stable dried fruits — in the baking aisle, international aisle or as freeze-dried fruits in the produce section.

From acorn and butternut to delicata, kabocha and spaghetti, winter squash is a cinch to prepare with these cooking tips and tricks.

Our grandparents once pickled produce out of necessity, but today, pickling has returned as a trendy hobby.

With food waste and the health of the environment becoming more important in shopping, cooking and eating decisions, it’s time to revisit canned foods as eco-friendly pantry staples and a way to add extra appeal to meals.

Steam, poach, marinate and more with these healthy kitchen hacks for preparing tasty turkey, chicken, duck and Cornish hens.

Aside from the superstar status of kale, most hearty leafy greens can be a tough sell for consumers. Here are some prep tips and culinary tricks to elevate the appeal of collards, Swiss chard, mustard

Whether you like bananas firm or ripe to the edge of mush, you’ve likely seen bananas go to the dark side. Here are tips and tricks to save them, plus ways to enjoy past-their-prime bananas

Fresh herbs in the fridge can turn brown overnight, and dried herbs in the spice drawer become bland in flavor and aroma after just a few months.

White, yellow, green or red — no matter the color, onions can add depths of flavor to virtually any cuisine.

So often, shelf-stable bags of beans end up sitting in the pantry indefinitely. Use these tips to cook them with confidence.

Going beyond peanut butter, nut butters have become more widely available and made with more varieties of nuts than before.

Butternut, acorn and other winter squash seeds are tasty when toasted. Eat them on their own or served atop roasted or steamed vegetables.