Food Trends

Although grill pans are sometimes referred to as griddles, the difference is visible: A griddle has a flat surface, while a grill pan is covered with ridges. These ridges are raised about half a centimeter,

For centuries, seafaring cultures have embraced fish as cuisine. Over the years, research and culinary creativity have shown fish is good choice. Omega-3 essential fatty acids found in fish — docosahexaenoic acid, or DHA, and

One-dish meals are lovely: Throw everything in a pan, cook it and dinner is done. Just one pan to clean, then sit back and relax for the rest of the night. Or perhaps not. Scanning

Dietary recommendations for people with a history of cancer are essentially the same as they are for anyone seeking to optimize their health and longevity — and offer similarly profound benefits in terms of risk

Beyond common apples and oranges, there’s a whole world of weird and wonderful fruits to explore. Exotic and unique-looking produce is mostly native to tropical and sub-tropical regions of places such as Southeast Asia, New

A skimmer is one of the most useful kitchen tools you never realized you needed. While it might not top the list of most-wanted kitchen tools, a high-quality skimmer is invaluable for safely removing food

It’s time to celebrate the vibrancy different vinegars have to offer to tease and tickle our taste buds. A dash of vinegar is the trendy new salt and pepper. Discovered by chance more than 10,000

Meat mallets and pounders not only can tenderize healthier, less fatty yet tougher cuts of meat, but also are a great stress reliever. What’s more therapeutic after a long, busy day than pouring a glass

Varieties of grinders have been in use for thousands of years, including the first mortar and pestle for grinding coffee beans in Ethiopia; gorgeous, intricately designed spice grinders originating from Turkey or Persia; and today’s

With origins in Mexico and Central America, winter squash was a staple crop among Native Americans, who ate the flowers, flesh and seeds of the plant and used the gourds as containers and utensils.  The

Stalks, stems, peels and rinds don’t get much love in the kitchen, but many of these so-called food “scraps” offer nutrition and flavor. As you prepare holiday meals and host celebrations, take note of these

"Reduce, reuse, recycle." Often people focus their energy on the final word of this ecological trifecta — but the first two are just as important (if not more so)! To really tackle the issues of

You come home from work, brown some vegetables and chicken in your Dutch oven, add lentils and a handful of herbs and top it off with nourishing stock. Then sit back, relax and let the

Thought to have originated 5,000 years ago in India, yoga is a discipline with physical, mental and spiritual components. The word yoga comes from the Sanskrit yuj, which means to yoke, join or bring together.

Kale has been the “It” vegetable for years. Now, its cousins — Brussels sprouts and cauliflower — are getting top billing on an increasing amount of restaurant menus. Members of this botanical family, referred to

There’s a growing interest in wild foods. With edible weeds suited to thrive in nearly every environment across the country, to the trained eye, gastronomically exciting vegetation is abundant. Enter the burgeoning trend of food

What’s a person to do when the bag of brown sugar in the pantry is rock-hard or the honey in the cabinet is crystallized? Before tossing seemingly spoiled foods, try these creative solutions. Freezer-Burned Meat

What can be snipped, snapped or crunched with kitchen shears? The list is seemingly endless: fresh herbs and leafy greens, bacon, poultry meat and cartilage, dried fruit, fish, pie dough, whole canned tomatoes, crab claws,