Whole foods are the hallmark of a healthful diet — not to mention a resounding message from the 2015-2020 Dietary Guidelines for Americans. But the whole foods movement is manifesting in other areas of nutrition
Animal blood — typically that of cow, pig, goat, lamb, chicken, duck and goose — has been used in traditional ethnic cooking across the globe and throughout time. In the spirit of "what's old is
From locally sourced eggs, meats and dairy to plant-based proteins such as legumes, nuts and seeds, the popularity of and interest in sustainable protein sources is ever-growing — including the wide variety of seafood options.
At the forefront of the 2015-2020 Dietary Guidelines for Americans are recommendations to focus on varied proteins and heart-healthy monounsaturated and polyunsaturated fats. Seeds provide all three of these nutrients and are plant-based sources of
The trendiness of dietary acid and alkaline balance — along with diets that promote “alkaline” vegetables and fruits and discourage “acidic” meats, dairy and processed foods — has waxed and waned for decades. But what
While calcium and vitamin D often are thought of as the most important nutrients for bone health, vitamin K also plays a role in preventing bone loss — but to what extent? Studies suggest getting
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
You won’t find the word “aquafaba” in the dictionary (at least for now), but some innovative chefs, creative home cooks and vegans know what it is: the cooking liquid of beans or legumes. In addition
If you haven't gotten in on the zoodle (a.k.a. zucchini noodle) craze, now is the time. There's no shortage of flavorful, nutrient-packed spiralized "noodle" recipes. All you need are fresh vegetables or fruits, a dash
Dulse is a seaweed or sea vegetable with a salty flavor that appeals to chefs and home cooks alike. Often consumed as a snack, its deep burgundy leaves can be fried in oil to make
Although the cultivation of citrus fruit began more than 4,000 years ago, the oldest known citrus juicers were discovered in Kütahya, Turkey, in the early 18th century. Made of ceramic pottery and exquisitely detailed with
Fast food: The phrase brings to mind images of burgers, fries and drive-thru service. It’s hard to imagine a time when consumers couldn’t get a hot meal in seconds, pay for it in pocket change
It’s happened to all of us: Something in the kitchen gets forgotten and ends up “past its prime.” We all hate to waste, but beyond banana bread, are there other ways to put less-than-perfect produce
Nowadays, a world of cheese is as close as the local grocery store or supermarket. With this luxury of convenience, it’s easy to forget all that goes into producing this popular dairy product. Like many
Adding a dash of herbs, a sprinkle of spice and squirt of citrus juice may be great ways to use less salt in the kitchen, but not everyone finds the results of these sodium-lowering strategies
While other continents have cultivated hazelnuts for centuries, North America has a relatively young relationship with them. In the mid-1800s, an English settler planted the first hazelnut tree in the Pacific Northwest. Now, the hazelnut
Unlike many fruits, olives have a bitter taste and are rarely eaten raw. Often, they must be cured in order to be palatable. Oleuropein, which gives olives their bitterness, is drawn out during the curing
Although it may be less about food waste prevention and more about food waste management, composting helps reduce methane gas by keeping food out of landfills. But what if you don’t have space for an
Whisks have come a long way since the 1700s, when bundles of twigs from fruit trees were used to mix ingredients and to help blend a hint of apple or peach into food. The modern-day
Bone is composed of a matrix that includes collagen, protein and mineral deposits, including calcium and phosphate, and provides gelatin to foods. Bone marrow, a form of spongy tissue within some bones, contributes protein, fat