The game of soccer -- more commonly referred to outside the United States as football -- has long been one of the most popular sports in the world. With origins that date back many centuries, soccer is played by young children, college students and professionals.
Read more →
Tae kwon do is a system of unarmed self-defense that originated in Korea. Like many martial arts, tae kwon do uses a system of colored belts to denote the skill and rank of participants. The black belt signifies the highest rank.
Read more →
According to the MayoClinic, food allergy is a problem that affects between 6 percent to 8 percent of children and 4 percent of adults. While most food allergies are related to milk, eggs, nuts, fish, shellfish, soy and wheat, an allergy can develop to any food, including broccoli.
Read more →
A food allergy occurs when a person's immune system reacts to a particular food. While a food allergy can occur in response to any food, the most common foods are eggs, soy, milk, wheat, nuts, fish and shellfish.
Read more →
Rotavirus, a common cause of viral diarrhea, causes an inflammation of the stomach and intestines known as gastroenteritis. Besides severe watery diarrhea, rotavirus causes vomiting and can lead to dehydration and even death.
Read more →
Spiced tea offers drinkers the benefits not only of tea, but also of the various spices added to the tea blend. Tea is a source of antioxidants that may boost your immune system and help ward off diseases.
Read more →
Substituting vegetable oil for some of the butter in your diet is a heart-healthy idea. Butter contains saturated fat, which can raise cholesterol levels and increase your risk of developing cardiovascular disease and type 2 diabetes, according to the Mayo Clinic.
Read more →
Whether to choose light baking pans or dark baking pans comes down mostly to personal preference. Vintage pans are usually dark to begin with, and may have darkened with age. With the exception of nonstick baking pans, most bakeware sold today is made of aluminum, and light in color.
Read more →
A 2-lb. roast isn't a large roast, and it cooks quickly. How you cook it depends on the type of roast. Tenderloin can be roasted quickly or grilled because it's a naturally tender cut of meat.
Read more →
Some roasts, such as chuck, taste best when roasted until they're fork tender and falling apart, but top round needs special care. This tough cut of meat tastes best when roasted to medium-rare and sliced thinly.
Read more →
For guilt-free baked goods, applesauce makes a fine stand-in for vegetable oil. Applesauce adds not only moisture and flavor to baked goods, but fiber and nutrients. Using it successfully takes some experimentation, though. Stick with oil or butter for cookies, and substitute only part of the oil initially.
Read more →
Cola makes an unusual marinade or cooking liquid for pork roasts and other meats. The sugar and caramel flavorings in it provide subtle sweetness to a pork roast, especially if you allow the sauce to become thick and reduced.
Read more →
Pork is a lean meat, which makes it a healthy protein for low-fat meals. Lean cuts of pork, such as center-cut pork chops have a mild, almost bland flavor, and can dry out quickly. Center-cut pork chops, also known as top loin chops or America's cut, are thick, lean, boneless chops cut from the loin portion of the hog.
Read more →
When you need a simple, but special, meal idea, it's hard to beat a smoked ham. These hams have already been cooked so they only need to be reheated. The crock pot is an ideal method because it keeps the meat moist and tender. Opt for a ham that weighs no more than 6 pounds.
Read more →
All-purpose flour works in many baking situations, but it's not right for every cake. Flour contains protein, which forms gluten when mixed or kneaded. Gluten gives yeast breads their chewy, rustic texture, but it makes cakes tough and dry. The lower the protein content of the flour, the more tender a cake.
Read more →
A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. Rump roast is so lean that it's often larded with extra fat in restaurants. Cook it with the fat side up so the juices can melt and penetrate the meat, similar to basting a turkey or chicken as it roasts.
Read more →
For a simple staple food, rice can be surprisingly tricky to make. Undercook it and it's wet or mushy. Overcook it and it burns to the bottom of the pan. Fortunately, rice that's merely wet is easy to fix. It may need additional cooking time if the kernels are still hard, or you may have simply used too much water.
Read more →
Whole Foods Market's mission is offering consumers healthy natural and organic foods, and their frozen pizza dough fits well with that goal. Whole Foods Market frozen pizza dough contains just a handful of ingredients, including organic flour, and is available in a whole-wheat variety.
Read more →
The darlings of the summer barbecue, ribs can also be cooked indoors year-round in the oven. Baked slowly at low heat, they'll come out juicy and tender. Use mesquite seasoning or liquid smoke to mimic the flavor of an outdoor grill and allow about two hours from start to finish.
Read more →
Most of the hams sold in grocery stores have already been cooked. These hams can be safely served at room temperature or reheated to warm them. A ham labeled "ready to cook" hasn't been cooked, although it may have been smoked.
Read more →