July-August 2015

From Grandma's pantry to restaurant menus, fermented foods are hitting their stride in mainstream food trends. The preservation method, which lengthens the life of fruits and vegetables, and the potential health benefits associated with probiotic

Say goodbye to cupcakes and hello to all-natural, whole-grain popcorn. According to the Popcorn Board, Americans consume about 51 quarts of popcorn per person each year. Beyond movie theaters, popcorn is replacing nuts as a

American dining may have evolved from Old World custom into the “three square meals” tradition of the 20th century, but today’s consumers are snackers. In fact, over the last four decades, more Americans have traded

Commonly used to add flavor and color to a dish, cup for cup, fresh herbs are one nutritious bunch. In addition to vitamins and minerals, the volatile oils in most herbs lend antioxidant, anti-inflammatory and

Step 1: Cut To make this basic sauerkraut, start by peeling away the outer layers of the cabbage to reveal unblemished, clean leaves. Rinse the cabbage and pat dry with paper towels. Reserve a few