Spices can be the window to a world of flavor, and they make grandma’s favorite recipes come to life. Which spices are handy to have at all times, and how do you use up a special spice purchased for just one recipe?
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.
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.
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.
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.
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