Whether you’re new to braising vegetables or are looking to revisit recipes from your past, here’s everything you need to know about how to turn your next haul of produce…
Nutrition
10 Kitchen Pandemic Purchases We’ve Made — and Liked
– 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…
Delicious Dairy Quinoa Bake
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…
Onions, Shallots, Scallions and Leeks Are Mostly Interchangeable in Recipes. Here’s How to Use What You Have.
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…
Sugar Adds More Than Sweetness to Baked Goods — Here’s What to Know Before You Cut It
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…
Put Herbs to Use in Sauces, Salads and Drinks
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,…
An Instant Pot and Tiny Lentils Deliver Big ‘Baked’ Bean Flavor Fast
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,…
A Guide to Baking Substitutions For Flour, Sugar, Yeast and More
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…
How to Safely Reheat Leftovers Without Ruining Them
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…
Pandemic Eating: Making Nutritious, Affordable Meals With Canned or Frozen Foods
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…
Freeze Your Food to Keep Your Cooking Fresh For Weeks to Come
(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…
Tricks for Tastier Grains
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…
Canned Tomatoes Are Pantry All-Stars, Here’s How to Choose and Use Them
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…
Root Around for Winter Vegetables
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…
Hating Vegetables Could Be in Your Genes, Study Shows
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…
Don’t Underestimate Your Hand Mixer. Here’s How to Put It to Work for You.
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.…
Soy, Oat, Almond, Coconut? How to Find the Healthiest Milk for Your Needs.
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…
Inside the World of Flavorists, Who Try to Make Plant-Based Meat Taste Like the Real Thing
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…
How to Make Low-Sodium Dishes Taste Great
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…
Carbs Like Sweets, Fries, White Bread Remain Staples of U.S. Diet
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,…