Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Whether you never eat meat or are simply trying to cut back for health reasons, frozen veggie burgers offer the kind of kind of quick-but-healthy meal option that takes well to more than one kind of cooking technique.
Read more →
The natural sugars found in honey and fruits are known as fructose. When it comes to blood sugar and carbohydrates, your body doesn’t react any differently to the fructose that naturally exists in fruit than it does to added sweeteners like corn syrup.
Read more →
You're not going nuts if you've noticed that buying whole almonds and processing them yourself is cheaper than springing for ground almonds. The problem is knowing how much to purchase. Once they are processed into finer-sized pieces, almonds have more volume than they did in their whole form.
Read more →
Safflower oil’s usefulness as a cooking oil and a skin care product stems from its healthy fat content. Safflower oil is rich in omega-6 fats, also known as linoleic acids. It acts as heart-healthy cooking oil as well as a nourishing, clear carrier oil for sensitive skin.
Read more →
Rich in minerals and deeply cleansing, sea salt may seem the logical choice for scrubbing your face. But talk to your dermatologist before attempting any daily exfoliation, especially with sea salt. Most dermatologists advise against daily face scrubs, and sea salt is too harsh for most complexions.
Read more →
Of the dry bean varieties, both kidney beans and the type known simply as small red or red beans sport a deep, burgundy color, while pinto beans are a lighter red color. All adapt to a range of cooked dishes, including baked beans and refried beans.
Read more →
The traditional method for cooking dried beans involves soaking the beans overnight, draining them and either simmering the beans on the stove top or baking them in the oven.
Read more →
In the culinary world, parsley’s status hovers between herb and vegetable. While appreciated for its ability to add color and texture to foods, parsley is under-utilized as a vegetable rich in vitamins A, C and K. As with most foods, eating extremely high amounts of parsley might pose some risks.
Read more →
In the sometimes bewildering worlds of canning and cooking, citric acid stands out with an undeserved reputation as a vaguely threatening product. In truth the humble natural substance contains no more acidity than lemon juice.
Read more →
There's no sense mincing words -- chopping poultry into ever-finer pieces for minced chicken can be challenging. If you're truly skillful with a cleaver, by all means do your own mincing by hand.
Read more →