November-December 2014

Get Back to the Roots

October 27, 2014 Sharon Denny

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

November-December 2014

Breaking Bread around the World

October 27, 2014 Kerry Neville

Whether it’s naan in India, baguettes in France, tortillas in Mexico or lavash in the Middle East, the breaking of bread brings people together throughout the world. Bread is a significant symbol in many religions,

November-December 2014

Kitchen Scale: It Really Measures Up

October 27, 2014 Sara Haas

There’s a certain nostalgia that comes with baking — perhaps an image of kneading dough on a rustic wooden block with billows of flour swirling through the air, or of golden rolls cooling on a

Chili Peppers Are Hot Stuff
September-October 2014

Chili Peppers Are Hot Stuff

August 26, 2014 Diane Welland

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

September-October 2014

The Art of Influence

August 26, 2014 Kathryn Hoy

Everyone knows most people should eat more fruit and vegetables. The question is, how do we get people to do it? Behavioral economics is the study of the effect of environments, situations and emotions on

September-October 2014

Food Mill: Prince of the Purée

August 26, 2014 Sara Haas

The first food mills were developed in the early 1920s by the Foley Manufacturing Company in Minnesota. A precursor to the modern blender and food processor, the food mill was designed to purée and mash

September-October 2014

What Is Oil Pulling?

August 26, 2014 Food & Nutrition Magazine

A fad making the celebrity rounds is oil pulling, which is swishing a spoonful of plant oil (particularly sesame, sunflower and, more recently, coconut oil) in one's mouth. Proponents of oil pulling tout improved oral

September-October 2014

What Are Milk Banks?

August 26, 2014 Food & Nutrition Magazine

Although still common in some developing countries, wet nurses are a relic of years past in the United States. Or are they? Meet the milk bank: a wet nurses' modern day equivalent. Milk banks provide

July-August 2014

Shake It Up, Buttercup

July 1, 2014 Roberta Larson Duyff

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

July-August 2014

A Knife With Chops

June 30, 2014 Sara Haas

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

July-August 2014

Kefir: From Russia with Love

June 30, 2014 Monica Reinagel

Fermented foods are having a big moment, prompted in part by a flood of new research on the human microbiome — the ecological community of microorganisms living in the human body — and the benefits

July-August 2014

In the Matter of Milk

June 30, 2014 Kerry Neville

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

May 19, 2014 Emily Cooper

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

May-June 2014

Berries: The Perfect Pick

May 5, 2014 Kerry Neville

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

May-June 2014

Viva Sous Vide!

May 5, 2014 Catharine Powers

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