Cooking Tips and Trends
After decades atop the poultry industry pecking order, the boneless skinless chicken breast has competition. But do chicken thighs pack enough nutritional punch to knock breasts off their pedestal? Experts weigh in.
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Water-packed tofu is great for stir-frys and grilling. Draining it first will allow the tofu to absorb more flavors while cooking. This doesn't just mean pouring off the extra liquid from the container. Watch to see how it's done.
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If you've read about coconut water—the liquid from an immature (green) coconut—online or in the media, you'd think it was a miracle beverage that could cure you of everything from heart disease to obesity. We asked two registered dietitians for their take on this increasingly popular drink.
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Brussels sprouts get a bad rap as an unloved vegetable. Properly cooked, they are one of the most delicious and nutritious additions to a dinner plate. The first step is preparation — watch how it's done!
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Processed food has a bad reputation as a diet saboteur. But processed food is more than boxed macaroni and cheese, potato chips and drive-thru hamburgers. Here's how to sort the nutritious from the not-so-nutritious.
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Onion is a staple ingredient in many recipes, but chopping it can get messy. We have an easy tip for quickly and neatly dicing onions. Find out how it's done.
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What used to be reviled by many gardeners is now considered gourmet - weeds (which are actually wild greens) like dandelion, lambsquarters, and nettle are showing up on restaurant menus and at farmer's markets, and in recipes for main dishes, soups and sides.
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