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– When the coronavirus pandemic closed our office last March, we went from working in a fully kitted-out Food Lab to our own much (much) smaller home kitchens. We have…
I like to use deep-hued red quinoa here, simply because I like how it looks, but the regular light brown type works all the same. And you can use any…
BECKY KRYSTAL Onions are a staple of cooking in almost every cuisine and season. They’re so commonplace that you probably have one variety or another around the house. But…
In basically every baking recipe that uses it, sugar is doing so much more than providing sweetness. It’s an important component of the carefully designed chemical reactions taking place in…
Herbs are delicious, versatile and prime for long-term preservation. Here are some ideas to use the bounty. Make pesto, or other herb-heavy sauces and condiments. Pesto is the most obvious,…
Baked beans are a thing of beauty: A little sweet, a little tangy, and cooked so low and slow the flavors infuse every morsel. They’re a traditional side to barbecue,…
These are trying times, to be sure. Many of us are turning to the kitchen not only for sustenance, but for comfort — especially in the form of baking. But…
Whether you’re at home and working to stretch your cooking into as many meals as possible or trying to make the most of your takeout dinners, leftovers are a huge…
Nutrition may not always be top of mind during a global pandemic, but rest assured that even if you need to rely mostly on canned or frozen foods as you…
(TNS) – Did you overbuy a bunch of produce in a panic fit with healthy eating intentions, only to realize there’s no way you and your bunkered down family can…
Q: I want to eat more grains, but they have tasted so bland to me in the past. How can I make them really savory/tasty? A: Couple of suggestions: Salt…
Unlike most canned fruits and vegetables (think spinach), a quality canned tomato isn’t some poor imitation of the fresh version. The challenge is that unlike a fresh one that you…
We tend to classify them all together, but winter vegetables are not always the same as root vegetables. Nevertheless, these veggies deserve our attention during these cold winter months. Take…
Do you hate broccoli? Or, perhaps can’t stand the taste of Brussels sprouts? Those preferences may not mean you’re just a picky eater. Not liking some vegetables could actually be…
There are few pieces of kitchen equipment with as much prestige and cachet as the stand mixer. If you’re a serious baker, you should have one, the conventional wisdom goes.…
While cow’s milk has been a controversial staple in the American diet for generations, it didn’t have any serious competition until the past decade. Keep in mind, though, that cow’s…
Consumers are beguiled by flavorists without even being aware of it. Flavorists are the people who tinker with nacho cheese dust, and pumpkin spice lattes. They are the tastemakers, driving…
There are plenty of reasons to adopt a low-sodium diet if you need it: It’s better for your heart, it’s better for your blood pressure and it lessens the chance…
Americans are cutting back a bit on carbohydrates like sugary foods, refined grains, and starchy vegetables but these unhealthy options still make up about 42% of U.S. adults’ daily calories,…
The term “intuitive eating,” coined in 1995 by California dietitians Evelyn Tribole and Elyse Resch, refers to the process of using internal cues rather than external rules to guide decisions…