Nutrition facts for superfoods like acerola cherry and ginger juice reveal hidden health benefits. Learn about the three types of lipids, the difference between cider and distilled vinegar, and the best vitamins for vibrant skin.
With their thin, gray-brown to black color and rubbery texture, wood ear mushrooms are not like your standard white or brown mushrooms. With no caps or stems, the wood ear mushroom, which is sometimes called cloud ear, tree ear or black fungus, is most commonly sold dried and is popular in Asian cooking.
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Black currants are small, dark red and purple berries, so darkly colored they may actually appear black, hence their name. Juicy and sweet, with a slightly tart aftertaste, black currants are often used to make jams, jellies and preserves.
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When you melt butter and remove the milk solids and water that rise to the top, you produce clarified butter. Despite its name, clarified butter does not have the same taste or smell of regular butter, and it can be heated to 400 degrees Fahrenheit before it burns.
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Israeli couscous, also sometimes called pearl couscous, is a pasta. The Israeli company Osem lays claim to inventing it in the 1950s, but it in fact existed long before then, in North Africa, Palestine, Jordan, Syrian and Lebanon.
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Butter lettuce is a variety of butterhead lettuce, known for its smooth, loosely bunched, tender leaves. Because of its delicacy, this heading lettuce is often kept in plastic clamshell containers in grocery stores to protect it from accidental bruising.
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Grapeseed oil is produced from the seeds of grapes as a byproduct of the winemaking process. It is prized for its neutral flavor -- it works well for dressings and even stir-fries -- and its numerous health benefits.
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