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Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Recipes

Braised Red Cabbage with Sweet Apples and Onion

Red Cabbage (70)Braised red cabbage seasoned with caraway seeds is a traditional and popular side dish from Central Europe. Its sweet-sour flavor complements roasted chicken, pork loin and root vegetables, too.

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Cardamom Ginger Chai

Caradmom Ginger Chai (thumbnail)Enjoyed as spiced milk tea in India and Pakistan, chai gets its unique and soothing flavor from black tea leaves steeped with spices and blended with milk and a sweetener.

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Fresh Dates Stuffed with Rosemary Mascarpone

Stuffed dates (70)Stuffed with nuts, soft cheese and dried fruit, dates provide a sweet complement to savory dishes. And they're a fast, elegant, seemingly "decadent" option with sweet desserts.

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Cooking Tips for One

Dinner for One (70)

It can be tricky when cooking for one (or even two) to make the most of your ingredients and to minimize dishes — particularly when many recipes focus on making a meal for a family and serve four to six people. But just because you have a smaller household doesn't mean you should abandon the kitchen for takeout.

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Spiced Carrot Salad with Olives, Feta and Parsley Recipe

Spiced carrot salad (70)

This traditional spiced carrot salad, called houria, is uniquely Tunisian with a combination of ingredients typical of North Africa and the Mediterranean. The three Cs — caraway, coriander and cumin — provide its distinctive flavor.

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Baked Bananas in Orange-Cinnamon Sauce Recipe

Baked bananas (70)

Called akwadu in Ghana, baked bananas flavored with orange juice, coconut, peanuts and cinnamon are a sweet, economical and nourishing finale for a spicy meal.

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Oven-Roasted Asparagus with Orange-Tarragon Aioli Recipe

Asparagus

In salads, soup and quiche, and as a side dish or even a main dish, asparagus is a favorite vegetable in the cuisines of France and Belgium. When roasted, the flavor of asparagus becomes sweeter and more intense — and, as a cooking method, roasting vegetables can be as easy and quick as steaming.

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