The high school years are full of transition for teens. Not only are they learning how to drive, manage school, make friends, and work, they are also growing in height and weight. Even at 16, both boys and girls are still experiencing growth sports -- some more than others.
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The National Institute for Neurological Disorders and Stroke reports that food and ingredients in foods play a part in about 50 percent of migraine headaches. The Institute reports that the cause of headaches is often complex.
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Police officers dread “domestic” calls involving dysfunctional personal relationships because their legal options in dealing with the participants are limited.
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Le Creuset makes a wide variety of well-crafted kitchenware -- from its iconic enameled cast iron casseroles and “French ovens,” to stoneware baking pans and au gratins, to stainless steel sauce and saute pans.
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Once relegated to become ground beef, tri-tips have gained favor with cooks who use smokers to produce flavorful barbecue from marginally tender cuts of beef. This cut is best cooked medium rare with a pink center; its dense fiber dries out easily and becomes stringy at higher temperatures.
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A big baked potato with a dollop of sour cream and chives or laced with garlic and cheese is one of the sinful pleasures of dining. Roasting potatoes is one of the simplest tasks for the beginning cook to master.
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Corn bread, also known as Johnny cake, Jonny cake, Indian cake or half a dozen other names with fascinating colonial backgrounds, provided portable meals for pioneers that settled the North American continent.
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Roaster ovens replaced labor-intensive wood stoves in working class homes as rural electrification made them obsolete in the 1930s. Not just oversized slow cookers, roaster ovens do everything from apple crisps to holiday turkeys.
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London broil is a preparation, not a cut of meat. The customary procedure is to marinate, bake or broil to medium-rare and serve in thin slices. Traditional London broil is made with marinated flank steak. Top round is often substituted for the tasty but tough flank.
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Want to quit drinking Coke? Face the facts: Coca-Cola has no nutritional value. Quitting can be tough, but with our guide, you'll learn how to control your urges, replace Coke's refreshment with healthier options, and overcome sugar addiction.
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Pig roasts have been popular for years, but Southern barbecue fans and the Cuban community of Miami enjoy grilling their whole hogs. Before attempting this feat, find a large, covered grill. The smallest pigs weigh about 75 lbs. -- almost four times the weight of a fully-stuffed Thanksgiving turkey.
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Around the holidays, butchers’ cases contain a variety of hams, some pricey and some inexpensive. Before choosing a ham for your table, find out how much and what type of cooking it needs -- or if it needs cooking at all.
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In addition to workplaces and convenience stores, vending machines have even popped up at the corner gas station. Before indulging in that fragrant, addictive French Vanilla cappuccino, know what’s coming out of that spigot into your 6- or 8-oz. cup.
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Small appliances such as roaster ovens are perfect for summer days when the kitchen doesn’t need more heat. Small roasters are more efficient than large ovens and conserve moisture, leading to moist finishes for cuts of meat and poultry that often dry out in a large oven.
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Tender little panfish -- bluegills, crappies, pumpkin seeds and small perch and bass -- are freshwater fish small enough to be cooked in a frying pan over a hot fire built lakeside. These Great Lakes and Southern favorites are best eaten soon after catching.
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Each cook has a favorite barbeque recipe, whether for chicken, ribs or pulled beef or pork. The secret to the successful finish to barbeque, however, lies not in the preparation or the sauce but in the cooking.
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Hams are cured with salt, nitrites, seasonings and preservatives that give it a pink color and tender texture. Picnic hams weigh 5 to 8 lbs. and come from the front, or shoulder, of the animal’s body.
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