Health Safety In Skills
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Yes, You Can Get a Great Tan from Eating Carrots
The folks across the pond at Bristol University have been doing some rather interesting testing, comparing the results of outdoor tanning to the improvement in skin tone you can get from eating certain foods. The results are fascinating! While the media tells us a rich tan from the beach is the most beautiful thing, this study found otherwise.
May 2, 2019
Does Olive Oil Really Expire or Go Bad?
Q: Do olive oils really expire? I have two great bottles at home, and being single, and not home often, they have passed their expiration dates printed on the bottle. I’m still using them, as they don’t smell any different.Are they still safe, or should I get new ones? And if they are bad, what’s a good way to dispose of leftover olive oil?
May 2, 2019
Azolla: The Amazing Fern We May All Be Eating in the Future
Have you ever eaten this plant? Do you know what it is?It’s a water fern called azolla, also known as mosquito fern and duckweed fern … which might not sound terribly appetizing, but it turns out that scientists have been researching azolla’s potential for space agriculture. The nutrient-rich plant grows so rapidly it can double its mass in a few days.But what does it actually taste like?
May 2, 2019
Cocoa to Cornstarch: Are These 10 Ingredients Gluten-Free?
I have been aware of gluten-free cooking and celiac disease for a long time — much longer, in fact, than it has been in the public eye. One of my mother’s best friends was diagnosed with celiac disease many years ago, and ever since then I have been acutely aware of the challenges of cooking gluten-free. Every time my mother’s friend comes over I pause and look at yet another ingredient and ask myself: Is this gluten-free?
May 2, 2019
Strange But True Tip: Whiten Your Teeth With Strawberries
If you love strawberries for dessert, here’s a fun fact for you: strawberry pulp can actually be used as a natural teeth whitener!Read on for the method, as well as the science behind it.Apparently the malic acid in strawberries is an astringent which removes surface discoloration on teeth. A simple tooth-cleaner can be made by mixing strawberry pulp with baking soda and brushing it on with a toothbrush.Health.
May 2, 2019
Misophonia: The Unbearable Loudness of Chewing
Do you find the sound of a tablemate chewing with his mouth open slightly annoying or does it trigger outright anger?Those diagnosed with a newly recognized condition called misophonia are driven to panic and rage by certain small sounds like chewing, slurping and gulping.Misophonia sufferers find these sounds more than just mildly annoying.
May 2, 2019
Healthy Eating Idea: Double the Vegetables in Any Recipe
If you’ve ever attempted a recipe from a Weight Watchers cookbook or divvied up a favorite dish into calorie-counted portions, you know that those compact serving sizes often end up feeling rather…skimpy. The solution, my fellow waist-conscious friends, is to bring on the vegetables.Yes, “eat more vegetables” is a phrase we’ve heard again and again. And it’s good advice!
May 2, 2019
10 Healthy Ways to Dress a Naked Salad Without Salt (or Gluten!)
Jessica Goldman Foung of Sodium Girl has an unusual dilemma, for a young and otherwise healthy woman: She can eat almost no sodium. She is on a mission to make low-sodium eating delicious — and today she offers her best tips on dressing a salad without salt, gluten, or other allergens.Let me ask you this question: What are three things you’re carrying in your bag this instant? Now let me make this guess: You didn’t answer salad dressing. Right?
May 2, 2019
Why Do Shelled Peas Sprout, and Is It Still OK to Eat Them?
Q: One of the farmers at my local farmers market sells peas already shelled. It’s a wonderful time saver but after just a day the peas start to sprout. Why do they do this and is it still okay to eat the peas?Sent by ChristinaEditor: Christina, peas do sprout very fast! I would recommend keeping them cool and dry, but also eating them quickly. Once peas are shelled they rapidly lose their sweet flavor, and it’s best to shell then pop them directly into the pan!
May 2, 2019
Power Out? A Guide to Refrigerator Safety When You Don’t Have Electricity
Major storms tore through the eastern half of the United States on Friday, and millions of people went without electricity all weekend. Were you one of them? If so, do you have power back now, or are you getting cool and catching up with your blog reading at a cafe or the office? Between these freak storms and hurricane season, it seemed like a good time to reacquaint ourselves with basic fridge safety protocol. Here is what you should know, in case your fridge and freezer lose their juice.
May 2, 2019
Do You Have to Refrigerate Peanut Butter?
Q: My family kept peanut butter in the fridge, but in college all my roommates kept peanut butter at room temperature and I loved how easy it was to spread! Now I keep my peanut butter at room temp too but I recently read you need to keep it in the fridge. Why? Is there a difference between PB with/without preservatives? Is my Jif OK on the shelf?Sent by TiffanyEditor: Tiffany, peanut butter is fine stored in a cool cabinet.
May 2, 2019
The Weird Reason Why Your Tap Water May Taste Like Mold in the Summer
My tap water has been giving me trouble. It tastes musty and a bit moldy, with a lingering cloud of unpleasant aftertaste. I don’t filter my water — I’ve never seen the need. City water has always tasted fine to me. So why this taste now? Is it my faucet? My pipes? Is it all in my head? None of the above. There’s a reason my water tastes musty, and yours may too. Do you know why? The most likely reason for the taste in my water is algal bloom.
May 2, 2019
Eggs & Salmonella: What You Should Know About Food Safety and Eggs
The FDA estimates that salmonella-contaminated eggs cause 142,000 illnesses each year. The 2010 salmonella outbreak traced to two farms in Iowa that resulted in the recall of over 500 million eggs may have changed where you source your eggs from, but did you know that even organic, pastured eggs can be infected with salmonella? Here’s a quick primer on salmonella and safe egg handling.
May 2, 2019
“Experts Say … ” How Do You Handle the Barrage of Food and Nutrition Claims?
If you live in a prosperous country and have access to good food, there’s never been a more exciting time to be alive and eating on Planet Earth. So many great ingredients, so many wonderful cooks sharing their knowledge, so many colors of Le Creuset to choose from! But equally, it’s never been more confusing. Raw, vegan, gluten-free, goji-this and paleo-that, low-fat vs. full-fat: How do you navigate all the nutrition and health claims and separate the wisdom from the snake oil?
May 2, 2019
Red, Itchy, Peeling Hands? Could Be Butternut Squash Dermatitis
A few weeks ago after peeling and slicing a butternut squash, the skin of my hands became tight and red, and started peeling a little. It went away within 24 hours and I didn’t think about it again, until I happened to read the comments on a recipe for roasted butternut squash pasta from several years ago. Many readers mentioned experiencing the same symptoms after cutting up butternut squash, which led me to some answers about this strange condition, including the best way to manage it.
May 2, 2019
Going Gluten-Free? Make Your Own All-Purpose Flour Mix
If you’re taking the plunge into gluten-free eating this year, you might be feeling a bit overwhelmed right about now. With so much information and so many products out there, where do you even start? This straightforward guide to gluten-free flours and explanation for making your very own signature flour mix from Shauna Ahern of Gluten-Free Girl and The Chef is just what you need to get going.
May 2, 2019
Are Old Lentils and Split Peas Safe to Eat?
Q: I made a soup last week with lentils and split peas, but I don’t know how old the split peas were. They smelled musty, but I only realized it was the legumes after I had started cooking the soup. Were my lentils or peas bad? Will I get sick if I eat the soup?Sent by CharlotteEditor: No, I don’t think you need to worry about getting sick from old lentils or other legumes, though I would recommend rinsing them thoroughly before cooking to wash away any dust.
May 2, 2019
Most Nutrients in Fruits & Vegetables Are Found in the Skin: Fact or Fiction?
Is it true that most of the nutrients in fruits and vegetables are found in the skin? The New York Times recently tackled this question, and if you’ve been feeling guilty about trimming away carrot peels and apple skins, the answer may surprise you. While there are certain compounds found only in the skins of fruits and vegetables, such as resveratrol in red grapes, most nutrients found in the skin are also in the flesh.
May 2, 2019
5 Ways to Eat Chia Seeds for Breakfast
Have you fallen in love with chia seeds yet? Packed with healthy omega-3 fatty acids, these little seeds also contain protein, fiber, antioxidants, and minerals like calcium, magnesium, and iron. And because of their gelling properties, they help make breakfasts more filling and satisfying without weighing you down. Wondering how to eat them? Here are our favorite ways to add this superfood to morning meals. 1. In Oatmeal: Add a couple tablespoons to cooked oatmeal or other grain porridge.
May 2, 2019
Seaweeds: Edible, Available & Sustainable by Ole G. Mouritsen
I don’t know about you, but any time I’m at the beach I become absolutely enchanted by seaweed and all its wondrous textures and colors. I start wondering how it grows and, most of all, wishing I knew which ones were edible! Ole G. Mouritsen’s Seaweeds is my new companion this summer, a perfect guide for those of us who love cooking, nature, and science. • Who wrote it: Ole G.
May 2, 2019
Why You Shouldn’t Wash Raw Chicken
Do you wash your raw chicken? This is a common practice encouraged by cookbook authors from Alton Brown to Michael Ruhlman to the great Julia Child herself. Their recipes, among others, often call for rinsing the chicken with water before cooking it. That would lead you to believe you should follow their advice, right? Well, actually, washing raw chicken isn’t all its cracked up to be. In fact, it’s actually more dangerous, food safety-wise, to wash it than to not wash it.
May 2, 2019
8 Things I’ve Learned About Cooking Without Gluten, Dairy, Nuts and Sugar
A year ago, if you had asked what my favorite foods were, I would have replied, bread, butter, bread, almonds, bread … and did I mention bread? I pitied my gluten-intolerant friends and rolled my eyes at the trendiness of “everything-free” diets. So of course it happened: I found myself struggling with health problems, followed by the discovery that I, too, was one of those people who couldn’t tolerate gluten, dairy, nuts, or refined sugar.
May 2, 2019
Help Me Eat Better! 15 Good Questions About Health & Diet
Eat better, feel better, right? Unfortunately it’s not always that easy, which is why we received no shortage of questions about healthy eating and specialized diets this year. Looking for satisfying low-carb meals, ideas for eating more vegetables, healthy recipes for picky eaters, or advice for eating on the road with food allergies? You aren’t alone! Here are the 15 most helpful health-related questions our readers answered in 2013.
May 2, 2019
Bananas: The New Buttercream
One of my greatest food altering moments involved a banana. Newly gluten-free and timidly entering the world of special-diet cooking, I watched as a woman on TV blended a mixture of frozen banana chunks, vanilla extract, and a splash of milk. That was it. And ta-da, she made a vanilla milkshake without ice cream. In under five minutes. Mind. Blown. Since that fateful day, I’ve discovered more of banana’s talents beyond splits.
May 2, 2019
Why Do Some Eggs Have Really Thin Shells & Are They Safe to Eat?
Q: I just purchased a half-dozen store brand eggs from a major grocery store chain. When I cracked the first egg, the shell essentially imploded — it seemed unusually soft. The egg itself looked fine, but I discarded it and used another. The next egg was totally normal. Why would an egg have such a soft shell? Is it safe to eat a soft shelled egg? Sent by Kathleen Editor: Readers, does anyone have insight on why an egg might have an extra-thin shell? Are these eggs safe to eat?
May 2, 2019
Why Does My Salmon Taste So Fishy?
Q: I love wild Alaskan salmon, and where I live in Texas, the salmon has all been previously frozen. When I buy salmon in the fish case, it is delicious, but when I buy frozen salmon and thaw it myself, it always tastes fishy. Why is this? Am I thawing it wrong, or has it been thawed and re-frozen? It’s so convenient to have salmon in the freezer, is there any way it can be as delicious as the salmon in the fish case? Thanks! Sent by Sue Editor: Readers, any thoughts on this?
May 2, 2019
Yes, Pregnant Women Can Eat Good Cheese: Pregnancy-Safe Cheese Ideas for a Baby Shower
The conversation over what kind of cheese is cool for consumption during pregnancy has got to be one of the more polarizing debates among cheese-eaters-with-child.
May 2, 2019
Is There Gluten in Glutinous Rice?
Sticky rice goes by many names — waxy, sweet, and pearl among them — but the most confusing one is glutinous. Does glutinous rice actually contain gluten? The answer is no: glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. Why is it so sticky? It all comes down to starch content: the starch in rice has two components, amylose and amylopectin.
May 2, 2019
Tip: Put a Separate Bin in Your Refrigerator for Meat
You probably know the rule of thumb when it comes to storing meat in the refrigerator: keep it as low as possible, so if any leakage occurs, it doesn’t drip on shelves below. But after I did a more thorough food safety audit of my fridge (remember that time the health inspector visited my kitchen?) I decided to also take one extra precaution when storing fish and meat in the fridge. I now have a clear plastic bin in the refrigerator dedicated solely to meat.
May 2, 2019
5 Tips for Making a Vegan Meal Feel Filling and Satisfying
One of the biggest complaints I hear about vegetarian and vegan recipes is that they just aren’t enough. I mean, how can a plate full of vegetables and legumes be filling and satisfying? Rest assured, it can be. Here are my five tips for making a well-rounded vegan meal. I think the misconception that vegan meals are all veg and nothing else gets to the issue at hand.
May 2, 2019
What’s the Difference Between Salt & Sodium?
Finding, making, and eating great low-sodium meals requires a little education and some preparation up front. But once you know your low-so stuff, every part of keeping this diet (from shopping to cooking), becomes routine. And that’s a good thing. First we talked through six first steps and encouragements for the beginning of your low-so journey. Now we’re going to get into the nitty-gritty. Today’s lesson: let’s learn the difference between salt and sodium.
May 2, 2019
If You Want to Eat Way More Vegetables Keep a Crudité Platter in the Fridge
When I was a teenager, my mom picked up a habit that she’s kept ever since — keeping a plate of crudités in the fridge at all times. It’s her favorite way to have a healthy snack on hand, and now it’s mine, too! If I’m rummaging around in the kitchen for a snack, my usual M.O. is to grab whatever’s most convenient.
May 2, 2019
Cashew Meal: Tips for Using This Gluten-Free Nut Flour
On a recent trip to Trader Joe’s, I noticed a new-to-me product in the baking aisle: cashew meal. Now I’ve been using almond and walnut meal for quite some time, but cashew meal hadn’t made its way into my weekly lineup. I purchased the bag, began experimenting, and I’m here to report that its uses are varied, delicious, and nutritious! It’s been a lot of fun to play with in the kitchen. Have you tried cashew meal or cashew flour yet?
May 2, 2019
A Guide to Help Demystify Food Expiration Dates
Are you as confused as I am when it comes to food expiration dates? There are so many ways that things are labeled and dated, even mystery codes that you need a key to crack! Here’s what all the various terms mean so that you can make informed decisions when purchasing or deciding if something is worth keeping or throwing away. One of the main reasons why food expiration labeling is so confusing is that, with the exception of infant formula, product dating is not regulated.
May 2, 2019
Summer Squash: The New Hot Dog
Vegetables and I have grown super close over the years. Where I used to be terrified of Brussels sprouts and eggplant, now a meal doesn’t feel complete without a huge helping of something green. Or purple. Or cauliflower. While I am not a vegetarian by any means, I find going meatless once in a while stretches both my creativity and my shopping budget. But what about hot dogs? What about the good ol’ frankfurter?
May 2, 2019
Food Myth Debunked: MSG Isn’t Actually Bad for You
Are one of the many people who go out of your way to avoid monosodium glutamate a.k.a. MSG? Turns out, not only is it nearly impossible to avoid, but it also is completely safe to eat. A new video by the American Chemical Society is attempting to dispel the MSG myth and explain where our misconceptions originated. MSG’s bad rap started in a letter written to the New England Journal of Medicine in the late 1960s in which the author attributed his symptoms after eating Chinese food to MSG.
May 1, 2019
Here’s the Most Foolproof Way to Get Rid of Fruit Flies
You probably already have everything you need.
May 1, 2019
10 Smart Reader Tips for Eating Well on a Tight Budget
When you have a tight budget, meal planning and grocery shopping has its challenges. When you have a tight budget and you’re dedicated to eating healthfully, it’s even trickier. We’ve talked about each of these topics quite a bit in the past, and every time, our readers respond with loads of great tips and suggestions. So we decided to round up the best tidbits of advice.
May 1, 2019
Are Green Potatoes Safe to Eat?
Q: My husband bought a bag of Yukon Gold potatoes from the grocery store and many of them were green. Are these okay to eat? They kind of creeped me out and I tossed some, but surely they wouldn’t bag five pounds of potatoes if most of them are inedible, right? Is this safe? Sent by Mimi Editor: Green-tinged potatoes are usually a result of exposure to light, which increases alkaloid levels. This is generally not harmful in low amounts, though it can make the potatoes taste bitter.
May 1, 2019
A Tale of Two Scales: Why I Can’t Live without My Kitchen and Bathroom Scales
Of all the things I believe about losing weight or maintaining weight, this causes the most arguments. I weigh myself—every day, and against the advice of almost everyone I’ve ever asked. In fact, I named my own blog “What I Weigh Today” after this daily habit because it is, for me, the foundation of managing my weight and my health. But the scale is sharply divisive.
May 1, 2019
Why I Think of Pasta as a Crouton, Not a Main Dish
Poor pasta. That most comforting of comfort foods has really had some bad press in recent years. If you’re going gluten free, or paleo, or just following the common sense advice to eat less refined flour, pasta is not on the menu as much anymore. When I first cut back on it, I missed its ease. Pasta night is a delicious breeze of a weeknight meal. But then I discovered a use for pasta that can be summed up in one word: croutons. Look, I love pasta in all of its various forms.
May 1, 2019
Here Are 3 Ways I Warm Up My Salads in the Wintertime
I resolved to pack a lot more vegetables into my meals this year, and an obvious assistant in this goal is the omnipresent lunch salad. There’s only one problem: salads are cold. And when I’m cold too, shivering at my desk with my hands wrapped around a mug of tea, the last thing I want is a bowl of chilly greens. But there are a few easy tricks to warm up a salad, and I’ve been using these to help me eat (and love) my greens all winter long.
May 1, 2019
A Toxicologist Explains What You Should Know About Toxins in Food
There are juice cleanses to supposedly get rid of them, celebrity-approved products that claim to be free of them, and everywhere you go these days people seem to be talking about them. Toxins. But what are toxins really? The dude slinging $9 green juice is vague, and I’m pretty sure he isn’t the one you want to rely on for health information anyway.
May 1, 2019
How Do I Know If Bulgur Has Gone Bad?
Q: I recently pulled out a bag of bulgur that had been tied up and stored in a jar, where I keep my other opened bags of grains. I know it’s been there for some time, and when I opened it, I noticed some stringy, cobweb-type things hanging in there. This has happened to me before with lentils I left in the cupboard for a few months. I threw the bulgur out, but I’m wondering what it is and if it’s harmful, or if a quick rinse would be enough.
May 1, 2019
The Most Common Causes of Food Poisoning (and How to Treat It)
When the weather warms up, is there any lunch better than a picnic lunch? Ice-cold drinks, homemade sandwiches, and creamy potato salad, enjoyed for hours in the sunshine … wait. How long has that potato salad been sitting there in the sun? Sadly, warmer weather also means more opportunities for the bacteria and viruses that cause foodborne illnesses to thrive on food that has been improperly prepared or stored.
May 1, 2019
Our Best Tips for Healthier Snacking
Even if you’re trying to only stick to three meals a day, you can’t ignore the occasional need for a snack when hunger strikes. Snacks can be grab-and-go affairs that you stash in your purse to nosh on between errands, or they can be eaten during your ritual 4 o’clock break on workdays. No matter the reason you need a snack, I’m sure we all would prefer it be healthy and delicious. Here are some tips to help you prepare and make the best choices for snacking!
May 1, 2019
5 Tips That Make Smart Snacking Easier
I don’t usually plan when I’m going to snack. Instead I reach for something to nibble on the moment my stomach starts grumbling. And as for what I reach for, it’s usually whatever is the most convenient and requires the least amount of work in the moment. Smarter snacking comes down to this: prep, packaging, and storage. Here are five helpful tips to make those things, and smarter snacking, a little bit easier.
May 1, 2019
10 Surprising Ways You Are Making Your Vegetables Less Nutritious
Modern varieties of vegetables, the ones you see for sale in the produce section of the supermarket, are generally sweeter, starchier, and less fibrous than their wild ancestors. They are also far less nutritious: wild dandelion leaves, for example, have eight times more antioxidants than spinach and forty times more than iceberg lettuce.
May 1, 2019
How Long Can You Keep Fresh Fish and Shellfish in the Refrigerator?
When cooking fresh fish or shellfish, we’re always admonished to get it at the last minute and cook it ASAP for the ultimate in freshness and flavor. But with busy schedules and last-minute changes in plans, that’s not always going to happen. So just exactly how long can you keep that raw seafood before you should cook it? You should plan to cook and eat your fresh fish and shellfish within two days.
May 1, 2019
5 Mistakes to Avoid When Making Veggie Burgers
Making homemade veggie burgers is a tricky business. It’s not nearly as straightforward as forming a meat patty and tossing it on the grill; there are a few extra things you need to consider. Forget one or two key steps, and that burger will turn into a crumbly mess the second you bite into it. Here are five mistakes to avoid when making veggie burgers. Raw vegetables, while delicious, hold a lot of water.
May 1, 2019
What Exactly Is Salmonella?
We’ve read a lot about foodborne illness in the news lately. It can be a scary and daunting thing for sure, which is why it’s important to understand what it is. You’ve likely heard of Salmonella; perhaps you or someone you know has been infected with it at some point. Salmonella is one of the most common types of foodborne illness, but do you really know what it is and how it’s transmitted?
May 1, 2019
Yes, Oatmeal Really Is as Good for You as Your Doctor Says
You’ve probably been hearing for years that eating a bowl of oatmeal for breakfast is a healthy way to start the day — but do you know why? What is it that makes oatmeal so special, and how much of it should you eat? And does instant oatmeal count? Here’s a quick, science-based breakdown of the health benefits of that morning bowl of oatmeal. Oats are whole grains, which means they haven’t been stripped of their nutritious bran and germ.
May 1, 2019
What Are the Best Resources for Low-Sodium Cooking?
Q: My father went through major heart surgery earlier this year, and while he is recovering well, my mom is having a hard time adapting to cooking for his new dietary needs. He needs to maintain a low-sodium diet for his blood pressure, and he has to avoid leafy greens due to blood-thinner medication. My mom is a wonderful and instinctive cook, but she now has to rethink a lifetime of kitchen experience to come up with a totally new approach to cooking.
May 1, 2019
When (and Why) Is Raw Fish Safe to Eat?
Raw fish-based dishes, like sushi and ceviche, are quite popular. With home cooks becoming more adventurous and preparing these dishes in their own kitchens, it’s important to know the answer to the question: Is raw fish actually safe to eat? And if so, when? Not to dissuade you from consuming raw fish, but Harold McGee said it best when he wrote: “All uncooked fresh fish pose the risk of carrying a number of microbes and parasites that can cause food poisoning or infection.
May 1, 2019
10 Vegetarian Meal Templates for Fall
As I discussed a few months ago, meal templates are amazing and wonderful. They have been a total game-changer for getting dinner on the table night after night. This simple solution has eased my daily dilemma of what to cook, and saved me time along the way. You know Pizza Fridays and Taco Tuesday, right? Well, meal templates are like that, but taken to the next level. Get started with these 10 vegetarian meal templates with ideas perfect for fall.
May 1, 2019
The Best Foods & Remedies to Soothe You When You’re Sick
We once asked readers to share the foods that help them feel better when they’re sick. We got a ton of responses (thank you!), so of course we had to compile the top recommendations, recipes, and remedies. The next time you’re under the weather and desperate for a little relief, look to this guide for the best drinks, soups, and other soothers to help you power through. No surprise here: Chicken soup is standard because it really works.
May 1, 2019
What Can I Cook on a Low-Fat Diet?
Q: I recently had a medical emergency, which now requires me to follow an extremely low-fat diet (less than 50 grams of fat per day). This means I need to avoid most dairy, oils, nuts and nut products, fatty meats, etc. I’m having a lot of trouble following this diet, since I love butter, cheese, and peanut butter. I was hoping for tips, tricks, and recipes for any and all meals to help inspire me and get me excited about food again!
May 1, 2019
The Five Emotions You Meet at Thanksgiving
Many of you know Dana Velden from her long-running Weekend Meditation column here on the site. Dana started the column in 2008, and while she recently retired it to move on to other projects — notably, her new book, the calming, lyrical collection Finding Yourself in the Kitchen — we turn to her today for some much-needed holiday perspective. I asked Dana to run us through the five most common emotions as we approach November’s biggest day.
May 1, 2019
This Is How to Prepare Your Stomach for Thanksgiving, According to a Competitive Eater
Thanksgiving dinner is a big meal; between the turkey, all the sides, and a slew of different pies, it can be a lot to consume in one sitting. So how do you prepare your stomach so you can eat the maximum amount possible? Do you eat something big a couple days before to stretch your stomach? Do you skip breakfast the day of Thanksgiving? I’d do just about anything to fit another slice of pie in there.
May 1, 2019
The Secret Ingredient for Dairy-Free Ricotta
Thanks to non-dairy geniuses, we already know that puréed nuts are a great substitute in recipes that call for creamy cheese sauces. But if you’re craving something less runny, a little firmer, and more ricotta-esque, then here’s a new trick. Add steamed cauliflower to that nut blend. While creamed nuts provide a velvety base, the steamed cauliflower give the mixture thickness, body, and a bumpy, ricotta-like texture.
May 1, 2019
Does Molasses Go Bad?
Q: How long will opened unsulfured molasses keep before spoiling? Sent by John Editor: Between its rich color and thick texture, it seems like a jar of molasses could go on sitting in our kitchen cabinets without spoiling for ages. There’s no cut-and-dry answer to the question of whether molasses goes bad. If you store it in a cool, dark place, it could last for years without obvious signs of spoilage (like mold or an off scent).
May 1, 2019
5 Healthy Ways to Beat Your Afternoon Snack Cravings
Sometimes when you start dreaming of Doritos during that yawning space between an early lunch and a late dinner, it’s because you are actually hungry and really need a snack. And sometimes it’s because you’re exhausted, bored, or just craving a little social interaction after hours of screen time. For those afternoons when your snack cravings are about more than simple hunger, here are a few suggestions for beating them — in five healthy, satisfying ways.
May 1, 2019
The Science Behind the 3 p.m. Snack Slump
You hit it like a wall at work. That drop in energy, accompanied by a deep need for a snack that is sugary, fatty and/or crunchy — it’s the 3 p.m. snack slump. Have you ever wondered why it happens so predictably on weekday afternoons? Here’s a look at the science that may help explain the late-afternoon slump, and why we crave snacks when it strikes.
May 1, 2019
Is It Really OK to Leave Your Slow Cooker on All Day?
You wouldn’t leave the oven or stove on when you leave the house to run errands or head to the office, so why is the slow cooker an exception? Is it really OK to leave it on all day on your kitchen counter when no one is home? People do this all the time, but many aren’t truly confident that it’s 100 percent safe — I, for one, am one of those people. So I did a little digging to get the hard facts.
May 1, 2019
The Rules for Plastic in the Microwave
Safely using plastic in the kitchen is an ever-evolving discussion as we continue to learn more and more about the material. While you could reach for plastic alternatives for storage and reheating purposes and avoid the discussion completely, the truth is that most of us do happen to have plastic containers and plastic wrap in our kitchens. So the real questions is: Is any of it actually safe in the microwave?
May 1, 2019
6 Signs It’s Time to Replace Your Microwave
Like all kitchen appliances, your microwave wasn’t built to last forever. At some point it’s going to need replacing. The question is when? Here are the telltale signs that it’s time to start shopping for a new microwave. These are signs of a serious and urgent problem. Stop what you’re doing, and turn off and unplug the microwave immediately. There’s no going back if you see smoke or sparks, or smell something burning.
May 1, 2019
What’s the Difference Between Whey and Casein Protein?
The amount of protein powders on the market is staggering. And while you don’t necessarily need to invest in one to add to your smoothies, they’re another great way to add a nutritious boost to them. But if you do decide to try one, what kind of protein powder should you choose? Whey and casein protein are two of the most popular options. The only thing that makes them similar is that they’re both dairy proteins found in milk. Otherwise, they are quite different.
May 1, 2019
How Do I Discard of Used Cooking Oil?
Q: What do you do with (or how do you dispose of) used cooking oil from things like fried chicken and donuts? Sent by Sheila Editor: What to do with used cooking oil is perhaps one of the biggest reasons people avoid frying. Dealing with the splatter is one thing, but what to do with that used oil poses a bigger question. Here are a few tips to help you figure out how to discard of it.
May 1, 2019
Why Does Honey Crystallize?
There’s just something about crystallized honey that tends to make people nervous. It’s the polar opposite of the runny, translucent honey found in a plastic bear on grocery store shelves. Instead, it’s solidified enough that you need to scrape it out of the jar with a heavy spoon; its texture is grainy and almost chewy. But this kind of honey is completely normal. In fact, I’ll argue that it’s even more delicious.
May 1, 2019
What’s That Weird Stuff Coming Out of Salmon?
You went to the store, bought yourself a gorgeous, pinky-red fillet of salmon, came home and cooked it just like the recipe said, and all of a sudden this white, filmy gunk has begun to seep out of your beautiful fish. Not cool salmon, not cool. So, what exactly is this stuff? What causes it to show up, and is there anything you can do to prevent it? Alright, let’s get straight to it. The white stuff (or albumin) is coagulated protein, not fat, which in my opinion is a relief.
May 1, 2019
I Have Fish Bones in My Throat. Now What?
One of my favorite stories to tell about my brother Grahame is the time he thought a pin bone from a fillet salmon was going to be his demise. He missed the thin, flexible bone when he took a bite of salmon and it became uncomfortably lodged in his throat, making him so worried that he insisted on being taken to the doctor for help.
May 1, 2019
What Is Bee Pollen (and Should You Care)?
Gwyneth Paltrow has promoted it as an “energy kick” on her lifestyle website, Goop; former Spice Girl Victoria Beckham counts it among the 60 supplements she takes daily; and “preppers,” people who stockpile supplies and hone their survival skills in preparation for the end-of-days, are hoarding the stuff, believing in its potency as a compact nutritional powerhouse. If anecdotes are to be believed, we’ve got a magic bullet in bee pollen. Seasonal allergies?
May 1, 2019