Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Rosé is the perfect year-round wine, from spring picnics to summer barbecues to fall dinners. [More than 190,000 photos are tagged with #roseallday on Instagram](https://www.instagram.com/explore/tags/roseallday/?hl=en), so there are a lot of rosé fans out there!
Read more →
Chicken thighs are affordable, flavorful and moist. While you can fry or grill chicken thighs, roasting them at a high temperature is a relatively quick, light, and delicious preparation option. Keep them simple or opt for a flavorful marinade.
Read more →
Sweet and fudge-like, brownies are a classic bake sale treat or dressed-up dessert. While cookies and cakes typically rely on baking powder as leavening, brownies require less leavening and can be made with baking soda in place of baking powder.
Read more →
Chicken leg quarters are an inexpensive and practical protein choice for large families, parties or to stock your freezer with convenient, pre-cooked chicken. Skip the messy clean up by roasting chicken leg quarters in an easy-to-use oven cooking bag.
Read more →
Partially cooking or parboiling sweet potatoes can speed up preparation time for roasted or grilled sweet potatoes, sweet potato fries, or sweet potato casseroles. You can parboil sweet potatoes right before baking them, earlier in the day or even the day before you plan to finish your dish.
Read more →
Cooking chicken breasts in simmering water, or poaching them, produces tender, delicately flavored meat suitable for use in a wide variety of recipes. Chef Darin Sehnert explains that boiling chicken can overcook the proteins and dry it out, and poaching is a gentler cooking method.
Read more →
Boneless, skinless chicken breasts are an excellent source of protein, but their low-fat content makes them prone to being dry and flavorless. You can keep chicken breasts juicy and delicious with careful cooking.
Read more →
Glutinous rice, or sticky rice, is a refined short- or long-grained white rice that is a staple food in many cultures, including Laos and Thailand. It is called glutinous or sticky rice because of its glue-like texture, and it can be eaten out of hand or alongside soups and stews.
Read more →
Boneless skinless chicken breasts are a convenient and healthy choice for meals. Chicken breasts are an affordable and practical way to add protein to your meals without adding significant amounts of fat.
Read more →
Cupcakes with vanilla frosting can be seen on bake-sale tables, in classrooms and in upscale bakeries. While no one expects a cupcake to be healthy, some may be worse than others in terms of total fat, saturated fat and calories.
Read more →
Tempura can be vegetables, tofu or seafood, but it's always battered and deep-fried to a pale golden color. Depending on the style and desired result, the tempura coating can be quite light and delicate or much thicker. Tempura is traditionally served with soup, pickles and hot rice, as well as a daikon dipping sauce.
Read more →
Wings are a favorite, whether you're planning a party or just dinner for the family. You can use your slow cooker to cook wings through after you brown them in the oven, or you may opt to keep them hot in a slow cooker after they're baked in the oven.
Read more →
While shortening is a typical ingredient in most biscuit recipes, you can whip up a batch of fluffy and delicious biscuits without shortening. Depending upon your needs, you can create delicious flaky biscuits, perfect for honey or jam, or cut the fat and calories for biscuits without the guilt to pair with soup.
Read more →
Accurate oven temperature is essential when baking bread, cakes or cookies. If your oven is set too low or does not heat to the correct temperature, it can alter the cooking time, texture and color of your cakes and other baked goods.
Read more →
Whether you bake the old-fashioned way or use a bread machine, many of your favorite bread recipes likely require butter. Melted butter is a common ingredient in yeast breads, including white and wheat breads, as well as sweet rolls.
Read more →
Baking pans and sheets come in a wide variety of sizes and shapes. Most recipes call for a specific type of pan, but understanding the difference between a cookie sheet, a jelly roll pan and a cookie pan can be confusing, especially since you may bake the same treats in all of them.
Read more →
Saffron is the world's most expensive spice, so when you use it, you want to use it correctly. You'll find saffron in two forms, threads and powder. Saffron threads are the whole stigma from the saffron crocus, while saffron powder has been gently dried and ground.
Read more →
Meringue, made from whipped egg whites and sugar, is light, fluffy and delicious. Many traditional meringue recipes rely upon uncooked egg whites in the final product, posing a safety risk. You can make or purchase safe meringues, ranging from meringue cookies to meringue-topped pies.
Read more →
Pound cake is a dense and rich cake, traditionally baked in a loaf pan. The cake takes its name from the original recipe, which called for a pound each of butter, eggs, sugar and flour. Today, most pound cakes include chemical leavening like baking powder to help them rise.
Read more →
Chocolate truffles are a rich and luxurious treat. These candies are easy to make at home. Most recipes require good-quality chocolate, heavy cream and sometimes butter. If you don't have cream on hand, you can make a replacement for heavy whipping cream with milk and butter.
Read more →