Cinnamon Extract Vs. Ground Cinnamon
If you sprinkle a bit of cinnamon on your oatmeal every morning because you’ve heard it’s good for you, you’re not alone.
Read more →Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes
Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
How to Cook Red Quinoa
A pseudograin, quinoa is actually the seed of a plant closely related to spinach, beets and chard. It comes in a variety of colors, ranging from orange to black, purple, pink and white, but red and transparent yellow are the two most widely available varieties.
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How to Roast Garlic in a Garlic Roaster
Long ago nicknamed “the stinking rose” for its distinctive odor, garlic — one of the world's first cultivated plants — is known for its health benefits. Garlic contains a number of vitamins and minerals, including vitamins B-6 and C, manganese, selenium, calcium, iron, copper and potassium.
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How to Cook Moong Dal
In India, “dal” is the word for lentils, and “moong dal” is the general term for mung lentils, also known as split yellow mung beans. Moong dal is native to India, but has also been cultivated in southeast Asia and China since the late Neolithic era, according to “The Encyclopedia of Healing Foods.
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How to Bake a Quick Cake Without Baking Powder or Vanilla Extract
Baking powder is a leavening agent that helps cakes rise. Cakes that don’t call for baking powder, or some other leavening agent, are typically cheese- or milk-based. Cheesecake doesn’t require baking powder, but many cheesecake recipes call for vanilla extract.
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How to Microwave & Bake Eggplant
Eggplants belong to the nightshade plant family, which includes tomatoes and potatoes. Eggplants are high in dietary fiber, containing 2.5 g per 3 1/2-oz. serving. They’re also rich in potassium and vitamins B1 and B6, and are good sources of folic acid, niacin, magnesium and phosphorous.
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