Articles by Diane Welland

Like its close relatives garlic and onions, shallots grew wild thousands of years ago and were a favorite among Romans, Greeks, Egyptians and Asians. Legend has it that in the 12th century, Crusaders brought bags

From street stalls and noodle houses to celebratory feasts, noodles are ubiquitous throughout Asia. With a history most likely beginning in Central Asia and reaching back thousands of years, it’s no wonder this versatile staple

With a history rooted in the Bible and the writings of Hippocrates, lentils have maintained prominence in Middle Eastern and Indian cuisine since their cultivation 8,500 years ago. A member of the legume family, lentils

The USDA’s Dietary Guidelines for Americans recommend that half of all grains consumed be whole grains, and while most Americans still fail to meet this goal, we are moving in the right direction. In fact,

Although chili peppers were cultivated and traded in the Americas for thousands of years, it wasn’t until explorers brought these fiery fruits from the New World back to Europe that their popularity spread. Today, chili

The fruit of members of the gourd family, squash is considered one of the oldest cultivated crops in the Western Hemisphere, dating back 8,000 years or more. First planted in South and Central America, squash

Sustainable protein with omega-3s Also known as Asian sea bass, sustainable sea bass or giant perch, a 5-ounce portion of barramundi has 137 calories (half that of salmon), 2½ grams total fat, negligible saturated fat