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.
Cinnamon in drinks adds flavor and spice with no appreciable calories and fat. Trying to dissolve powdered cinnamon can be frustrating because it generally floats on the surface no matter how many times you stir it in. Don't worry -- it’s not just you.
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Classic beef stroganoff took the United States by storm in the 1950s, though the ground beef and sour cream concoction served by housewives today bears little resemblance to the simple and elegant original dish.
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Sprouting seeds and beans increases their vitamin levels, according to David B. Fankhauser, Ph.D. at the University of Cleveland Claremont College. Sprouted lentil beans contain vitamins A, B, C and E, all of which are important to your overall health.
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Tropicana, founded in 1947 by Italian immigrant Anthony Rossi, is the largest producer of chilled orange juice in the world. Owned by PepsiCo, Inc. since 1998, Tropicana orange juice is sold in 27 countries around the world.
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Seafood and shellfish allergies are quite common and often thought to be intertwined, though this is not always the case. Shrimp and oysters are both shellfish, but shrimp are crustaceans and oysters are mollusks. Having an allergy to shrimp does not automatically mean you also have an allergy to oysters.
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Moist, tender meat is as much a matter of timing as it is of proper prep work and cooking method. Even the most tender cut of meat will dry out and get tough if it is overcooked or prepared using the wrong method.
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Cod is relatively inexpensive, simple to cook and it makes an excellent addition to a healthy diet. One 3-1/2 oz. serving of fresh cod fish contains only 85 calories and offers protein and heart-healthy omega-3 fatty acids. Cooking cod fillets should be done simply and with moist heat to keep them from drying out.
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Cooked, cubed chicken is a staple of recipes from all-American casseroles, soups and salads to Asian stir-fries and Latin American empanadas. Chicken cooks fairly quickly and needs little tenderizing, so cooking cubed chicken takes very little time and effort.
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Deli roast beef is a quick and convenient lunch or snack, but fatal outbreaks of listeria in Canada in 2010 have prompted concerns about the safety of sliced deli meats. Listeria is a bacteria commonly found in vegetables, but it can manifest in deli meats if contamination occurs between cooking and packaging.
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Baking square cakes is just a little bit trickier than baking round cakes. Square cake pans distribute the heat a little differently, letting the center of the cake rise faster than the corners.
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Cube steaks are cut from the same portion of beef as round steaks, but they are tenderized before being sold. Like round steaks, cube steaks are lean and generally cut very thin. Frying cube steaks is the preferred method among many cooks, but there are other ways to ensure a tender and juicy steak.
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Home-fried foods offer the crisp and gorgeous golden crust so appealing in commercially fried products -- but often without unnecessary salt, sugar and additives added in industrial kitchens.
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Tomatoes are extremely high in ascorbic acid, also known as vitamin C. Ascorbic acid is a powerful antioxidant, but it also can make for unpleasantly acidic tomato sauce. Fixing acidic sauce is possible, but it takes a little bit of adjusting and experimenting.
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Sautéing raw onions brings out the natural sugars, rendering them tender and sweet, which is why they are referred to as “caramelized onions.” Technically, the word sauté means to cook something in oil over direct heat, but as technology changes, cooking terms evolve. "Sautéing"
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Center-cut beef shanks are cut from the foreleg, just below the shoulder. They are excellent for use in soups and stews because they take so well to being cooked in liquid. Beef-shank soups typically require several hours of simmering to tenderize the meat and draw all of the flavor from the bones.
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Cooking tender steaks can be difficult if you have a less-expensive and tougher cut of meat. The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender.
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Whole cooked trout can be intimidating -- and slightly horrifying -- if you have never been faced with one before. Don’t panic. Eating whole trout is not difficult, and there are good reasons to enjoy it. One 3-oz. serving of cooked whole trout contains B vitamins, iron and 22 g of protein.
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Making homemade gravy is one of the most daunting challenges that a new cook can face. Getting the thickness right, making sure there are no lumps and not scorching it are all hurdles. Once you’ve leapt those, you still have to figure out how to season your gravy.
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Petite sirloin offers incredible tender juiciness for the price, making it one of the best deals in sirloin steaks. While grilling brings a lovely charred grace note to any cut of meat, cooking petite sirloin indoors also offers a crisp, well-browned outside and an inside cooked just the way you like it.
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Vitamins are nutrients found in foods. Even in tiny doses, they are essential to the body’s vital functions and overall good health. Vitamins are either fat-soluble or water-soluble. Biotin and vitamin C are both water-soluble vitamins that the body does not produce on its own.
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