First discovered in the mountain ash tree, potassium sorbate is a variation of sorbic acid, a polyunsaturated fat. As a potassium salt, potassium sorbate is used as a food preservative and is now produced synthetically.
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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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Date fruits, also called date palms because they are the fruit of the palm tree, come in a range of colors, from golden brown to black. Medjool is the most common variety of black dates. This type is prized for its rich taste, large size and velvety black-brown color.
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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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Sardines, those small, oily fish, are a staple in the Mediterranean diet. Including sardines -- canned or fresh -- in your diet not only provides you with a host of nutritional benefits, but it can help reduce hair loss.
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Microwaves are now commonplace in American homes, prized for their convenience. Using electromagnetic energy, microwaves heat or cook foods ranging from vegetables to canned soups to meat. The primary factors in retaining nutrients when using a microwave are short cooking times and little added water.
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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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While ice dishes, namely shaved ice, are common around the world, from Asia to Central America, a craving for ice or regularly eating ice cubes may be a sign of a greater health complication.
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