Kitchen Tools

A Dinner-Party Ready Serving Board

April 18, 2017 Lauren Larson, MS, RDN

Product reviewed: JK Adams Hillside Collection Rectangle Ash Server Serving boards seem to be all the rage these days, especially with food photography’s rise in popularity. With wood, marble and slate options, a simple cheese plate

Vacuvin Mezzaluna
Kitchen Tools

A Knife Made for Rocking and Rolling

November 5, 2015 Lauren Larson, MS, RDN

Product Reviewed: Vacu Vin Mezzaluna With a name meaning “half-moon” in Italian, this is a knife made for rocking a rolling. When used in a large bowl, as originally intended, the mezzaluna’s rounded blade chops

July-August 2015

Matcha-Ginger Oatmeal Cups

June 29, 2015 Lauren Larson, MS, RDN

Matcha-Ginger Oatmeal Cups With an energy kick and anti-inflammatory benefits, these oatmeal cups are portable for an on-the-go breakfast or snack during a hike or bike ride. Serve cold, at room temperature or reheated in

Young woman running
Stone Soup

Winter Running Essentials

December 16, 2014 Lauren Larson, MS, RDN

I don’t handle the cold very well, so it might surprise you that I absolutely love running in the snow. I think of trail running in the snow like running on the beach — it’s

Fresh rhubarb in white bowl on wooden table
Stone Soup

Rhubarb Ginger Jam

September 24, 2014 Lauren Larson, MS, RDN

Making jam and baking bread — two things I used to find too daunting to try in my own kitchen, but with the right resources and a little bit of experimentation, they can both be

Student Scoop

If Sugar Addiction is Real, Now What?

November 15, 2013 Lauren Larson, MS, RDN

What do sucrose, fructose, glucose, dextrose, galactose, lactose, maltose, corn syrup, high-fructose corn syrup, honey, maple syrup, molasses, evaporated cane juice, muscovado, sucanat, brown rice syrup, malt syrup, barley malt, agave, and maltodextrin all have

Student Scoop

Breakfast is Ready…Just Remove Water

April 12, 2013 Lauren Larson, MS, RDN

Food dehydrating has been a common method of preservation since ancient times. By removing moisture from food, bacterial growth is inhibited, enzymes are preserved, and weight is reduced. Commercial food dehydrators can be used to