The Power of Popcorn
July-August 2015

The Power of Popcorn

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

Spectacular Stone Fruits
May-June 2015

Spectacular Stone Fruits

Nothing says summer quite like the sweet, juicy flavors of stone fruits. Whether you prefer peaches, plums, nectarines, apricots or cherries — or any of their hybrids — act quickly: Unlike apples or pears, fresh

Grab Hold of Skewers
May-June 2015

Grab Hold of Skewers

While it may appear a bit "unrefined," eating food on a stick takes us back to a time when utensils didn't exist. Whether you call them skewers, brochettes or pinchos, cooking and serving a variety

Is Your Peppercorn an Imposter?
March-April 2015

Is Your Peppercorn an Imposter?

True or false: Some kinds of "peppercorns" aren't actually pepper at all. It's true. Black peppercorns are a required kitchen staple, and fashionable peppercorn blends are adding white, green and pink peppers as flavor accessories. But

Fares of Faith: Celebrating Seder
March-April 2015

Fares of Faith: Celebrating Seder

Steeped in family togetherness and traditional foods among the Jewish community, Passover celebrates the Israelites' liberation from slavery in ancient Egypt. Seder dinner occurs on the evening of the 15th day of Nisan in the

Get Back to the Roots
November-December 2014

Get Back to the Roots

Root vegetables include tuberous roots and taproots, though not tubers, rhizomes, corms or bulbs. Yet this seemingly small category of vegetable offers a lot of variety. Low in fat and calories, many roots serve as

Chili Peppers Are Hot Stuff
September-October 2014

Chili Peppers Are Hot Stuff

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

Shake It Up, Buttercup
July-August 2014

Shake It Up, Buttercup

In commercial creameries, butter making follows a similar process: Heavy cream is separated from whole milk by centrifugal force and churned vigorously until the membrane around milkfat breaks down, letting it emulsify naturally into a

A Knife With Chops
July-August 2014

A Knife With Chops

With its long, curved blade and double handles, the mezzaluna may look threatening, but it is actually a remarkably friendly kitchen tool. Built for efficient chopping and mincing, it makes tiresome tasks a breeze, saves

In the Matter of Milk
July-August 2014

In the Matter of Milk

From rumors of hormones in milk causing early puberty in girls to lurking residues of antibiotic and cancer-causing agents, milk's wholesome reputation has been rattled in recent years — giving rise to the organic milk

Chocolate brownie squares with walnuts on cutting board, top view, horizontal composition. Flat lay food
Stone Soup

5 Vegan Baking Swaps

In the spirit of National Baking Day today, many kitchens will be abuzz with the wafting aromas of freshly baked breads, cookies and the like. Many of these delicious recipes call for ingredients such as

Berries: The Perfect Pick
May-June 2014

Berries: The Perfect Pick

Sweet-tart berries deliver fiber, vitamin C and a delightful taste of summer. Berries are an important source of phytochemicals including anthocyanins and ellagic acid, which may help defend against heart disease and cancer. Though berries

Viva Sous Vide!
May-June 2014

Viva Sous Vide!

French for "under pressure," sous vide is a method of cooking in vacuum-sealed pouches at precise temperatures. While sous vide cooking has been around since the late 1960s, it has gained popularity over the last