Dal is Indian comfort food. It can range from soupy to solid and is flavored in countless ways.
If you’ve eaten sushi, you’re no stranger to wasabi (wah-SAH-bee), the pungent green paste that’s served as a condiment. Said to translate as “mountain hollyhock”…
Our Favorite Quinoa Recipes
A brief history on the popular grain paired with six filling and timeless recipes.
How to Cook Broccoli Rabe
Lean, clean and green—broccoli rabe is a flavor and nutrition powerhouse when cooked correctly.
Super Tuscan Wines
Ever wondered what makes Super Tuscan wines so super? Wine geek Charles Smothermon has the answer.
Safe Sustainable Seafood
To help you choose the “healthiest fish in the sea,” chefs, pediatricians and sustainable food experts have collaborated on a program called KidSafe Seafood (KidSafeSeafood.org).…
National Grapefruit Month
February is National Grapefruit Month and the peak month for Texas Sweet Rio Star grapefruit, the best grapefruit around. One grapefruit supplies all the vitamin…
Using Agave Nectar
As a sweetener for smoothies or tea, as a syrup for pancakes and waffles, there are lots of ways to use agave nectar.
The Mexican “Potato”
A native of Mexico and South America, jicama (HEE-kah-ma) is a large bulbous root with a brownish skin and a crunchy white interior. Sometimes referred…
Extracted from a succulent grown primarily in Mexico, agave nectar is a great natural sweetener.
The Scolville Scale
The Scoville Scale, developed by chemist Wilbur Scoville in 1912, measures the heat produced by chile peppers. The scale demonstrates what adventurous eaters already know:…