Cooking

Side dishes of colorful vegetables like green beans, collard greens, roasted carrots and mashed sweet potatoes are loaded with micronutrients. How you prepare them will help determine whether you get the most nutritional value out of each bite this holiday season.

Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.

Cooking your bird to a safe 165 F often just results in a dry, boring plate of meat. Luckily, food scientists have studied this problem. Learn their techniques to roast your tastiest bird yet.

Friday, October 31, 2014Bread has been one of the world’s most important foods but in recent years, our obsession with carbohydrates has caused bread to…

We've all heard about the benefits of "eating local." Well, you can't get more local than your own backyard! If you haven’t planted yet, or even if you…

Recently I shared a cookbook that my Dad gave to his mother at Christmas 1936. The old book is an endearing collection of hand-written recipes and…

Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must…