Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Kefir: What and How
A lactose-free dairy beverage jam-packed with "friendly bacteria"—from Russia to your kitchen!
Tips for Braising
Braising is a slow, moist cooking method used primarily for meats and vegetables and a great way to maximize tenderness.
Recipes are often filled with terminology that can be confusing to the novice. Here's a mini-glossary for baking.
Emulsion: Kitchen Chemistry
Who says oil and water don’t mix? Take a look at emulsion, and you will see that they do.
Mozzarella is made by warming curds in hot whey, then pulling them like taffy to achieve a texture that’s slightly elastic.
Monosodium Glutamate (MSG)
MSG is a powerful flavor enhancer used in everything from canned soup to take-out chicken.
Swiss Fondue is traditionally made with Gruyere cheese—the sweet nutty cheese named after the town, Gruyeres, Switzerland.
Bacon and cheese are great on a burger, but they’re even better when they’re inside it.
20 Great Ways to Get Kids Eating Better
Whether your kids are home or at school, here are 20 simple ways to get them eating healthier, happier and more adventurously.