Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Rib-eye and New York steaks are both considered premium cuts of meat and cook well on the grill or under the broiler. Both cuts sell for approximately the same price in markets, and both result in flavorful meals. When determining which is the better cut of meat, it all comes down to personal preference.
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Chilean sea bass feeds on shellfish, squid and small fish in sub-Antarctic waters, and lives to be almost 50 years old. Also known as Patagonian toothfish, some Chilean sea bass weigh nearly 200 pounds.
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Full of protein and vital nutrients such as B vitamins and iron, steak no longer carries the stigma of being an unhealthy entree. Cooked in a healthy way and served with a plate full of vegetables, lean steaks provide a flavorful protein source.
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With slight modifications, a Weber kettle-style charcoal grill can double as a meat and fish smoker. Smoking fish preserves it and gives it a distinct flavor. Proper preparation of both the fish and grill helps ensure safely smoked fish for appetizers, brunch or dinner.
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When a cake recipe or box mix calls for vegetable oil but there's none in the pantry, canola oil seems like a handy substitute. Canola oil substitutes for vegetable oil in most recipes, including cakes, while keeping just a few principles in mind.
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Cooking lamb on a Weber grill infuses the smoky and earthy flavor from charcoal into the meaty richness of the meat.
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