Wellness

We all know that protein is important. To reach your daily recommended intake, you may be trying to eat a serving of protein-rich food at every meal. But the big question is, when it comes to protein, what exactly is a serving? Here’s what you should know about recommended servings, and how to tell at a glance what’s enough — no measuring, scales, or guides needed.

Every year, we look forward to the pure post-Thanksgiving joy that is turkey leftovers. But did you know there’s a right way to reheat turkey? Here, we’ll cover the best way to reheat your leftover turkey to keep it as moist and delicious as possible. And if “best” translates to “fastest” for you, we have some guidelines for microwaving those leftovers, too. As a rule of thumb, leftovers should be heated the same way that they were cooked.

When you finally get tired of eating fresh summer corn, freeze it.

No, you don't have to run out to the store.

Before you serve sunny-side-up eggs to the whole family this weekend, read this.

We have all the details on regular pasteurization, ultra pasteurization, and shelf-stable milk.

Shoot for this, and you're already on your way to eating more healthfully.

There are a few different things to consider.

Traditional shirataki noodles are pretty much the perfect food for those who may have food allergies or are on special diets; they're vegan, gluten-free, and keto-friendly.

The love of vegetables can be deceptive. Even though I adore Brussels sprouts and kale, I recently realized with a jolt of surprise that I don’t eat nearly the amount of vegetables this love affair would suggest. Something didn’t add up. To help me (and you) out, here are the top 10 tips from our readers on packing more vegetables, our dinner essentials, into real-life meals and cooking.

We’ve had good tempeh and we’ve had mediocre tempeh. At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, but for some, it’s an acquired taste. In preparing tempeh, there are five ways to enhance its potential for excellent texture and flavor. Here are five ways to prepare tempeh:1. Steamed. If you find tempeh to be too bitter straight out of the package, steaming it can help.

As it is Vegan Week at The Kitchn, I thought we would look at vegan wines. What is a vegan wine? Are all wines vegan — or not? If not why not? And how can I find vegan-friendly wines? This guide helps you tell whether a wine is a vegan or not, and what goes behind the winemaking process. As we all know wine is made from grapes. Essentially wine is fermented grape juice as discussed in my post last year on winemaking.

You'll want to memorize these.

Fresh ginger! It’s one of our very favorite things. This spice which is also known for its medicinal properties is often used in cooking, including in soups and in stir-fries. Here are five ways we eat a lot of ginger. What about you — how do you like to eat ginger?Fresh ginger, ready for hot ginger tea.Fresh ginger is good for so many things. We love how crystallized ginger safely and naturally soothes an upset stomach. We love ginger, strong and spicy, in hot tea.

Alongside the usual savory and sweet items that every pantry needs, there are a few ingredients that are particularly useful for vegetarians and vegans, as well as those wanting to eat more meatless meals. All of these items are ideal for adding protein, texture, and flavor to what you’re cooking. Each household’s pantry will vary according to personal taste, ethnic background, and food allergies, but these 15 items are a great way to get started.

It may be tough to get excited about food, but it's important to do this one thing.

Gelatin is made from animal collagen, but if you're a vegetarian or vegan, you can still make these delicious desserts.

Firm? Silken? You've got tofu questions and we've got answers!

Have you tried any of these?

One of the simplest ways to prepare fresh or even frozen vegetables is to steam them over simmering water. This method is quick, light, and retains flavor and nutritional value. As long as you take care not to overcook them, steamed in-season vegetables often taste perfectly wonderful as they are.

More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking – and not just for soup! Happily, many major stores have caught on and are starting to carry a variety of traditional misos to choose from. There are different types of misos and each is made from soybeans that have been fermented with either rice, barley or other grains. The real question is: how to choose?

A member of the kelp family, kombu is a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals. While most kombu comes from Hokkaidō, Japan, it is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai. (Maine kelp is similar and can be substituted for kombu.) Dried kombu can be used to make Japanese dashi (a savory broth), added to beans to make them more digestible, and eaten in salads.

When I was growing up, the mushroom selection at the grocery store didn’t go far beyond the basic white button variety. That certainly isn’t the case these days. If you’re lucky, your grocery store might carry everything from enoki to shiitake, but it’s portobello and cremini mushrooms that you’ll find making a regular appearance in the produce section.

It was a couple of years ago that I first heard about bagged broccoli slaw. I was paging through a new cookbook and came across a recipe that I wanted to make; it called for bagged broccoli slaw and I actually didn’t know what it even was. I had to Google it to learn it’s a package of grated broccoli stems, carrots, and sometimes cabbage.

Between all the buzz about fermented foods and new concerns about sustainability, it may well be time for a new generation to to meet this genuine superfood.

I always get a little overzealous during peak peach season. Their beautiful hue draws me in, then their perfume seduces me into a stupor, and the next thing I know I’m leaving the farmers market with a full peck of peaches. A peck is nearly 15 pounds, so once my stupor fades away, I realize there is no way my family can eat that many peaches before they go bad (although we’ve tried).I prefer to peel my peaches before freezing because it makes them more versatile to use later.