Natural foods advocates use raw sugar whenever they can't use honey, agave nectar or another liquid sweetener.
More on Morels
If truffles are the most prized specimens in the fungus world, morels are close behind.
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!
Pomelo or Grapefruit?
Juicy facts about the pomelo, and a few ways it compares to its more common relative, the grapefruit.
Tips for Braising
Braising is a slow, moist cooking method used primarily for meats and vegetables and a great way to maximize tenderness.
Dates: A Perfect Food?
Most of the value of dates lies in high sugar content, but they also contain protein, fats, vitamins A and B, minerals, and high levels…
Cooking with Oats
A quick-reference guide for cooking with oats—delicious, nutritious, and resilient.
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.