Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Millions of Americans have never heard of congee, but it’s as common in many Asian countries as oatmeal or mac and cheese. In its most basic form, congee is relatively low in calories, although it’s not very nutritionally rich.
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Curry is a staple part of the cuisine throughout East Asia, and its popularity has also stretched into Western countries. Although there’s no standard definition for what makes up a “curry,” dish, it generally includes meat or vegetables and has a spiced sauce that may feature turmeric, cumin or coriander powder.
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Aside from often being more affordable than artisan or high-end chocolate bars, baking chocolate is found in a different part of the supermarket and distinguishes itself as a treat that’s meant to add flavor rather than to eat out of hand.
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Both brown rice and quinoa are nutritious, natural foods that are simple to prepare and offer a host of potential health benefits. Although brown rice is the more ubiquitous choice, most major health and natural food stores offer quinoa in both packaged and bulk varieties as well.
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Refrigerating bread dough is one of the most convenient ways to store it for an extended period of time. Depending on the composition of your dough and how you’re planning to bake it, you may be able to put it in the oven straight from the fridge, but it’s helpful to set aside some time for rising.
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Steel-cut oats are coarser, smaller and tougher than rolled oats, but both varieties are complete whole grains with the bran and germ intact.
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Lentils are a healthy, vitamin-packed and protein-rich food. They’re classified as legumes, which puts them in the same family as beans and peanuts. That means if you have a peanut allergy, you may also be allergic to lentils.
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