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Baking With Whole Wheat Flour
In 2010, whole grain bread sales surpassed those of white bread for the first time, most likely due to consistent messages about the healthfulness of whole grains.
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Science Bakes the Cake
Biochemist and best-selling cookbook author Shirley O. Corriher shares her tried and true secrets for perfect cakes. read more »

Cuisine Features

Pumpkin: A Fall Icon
The season’s icon—the pumpkin—suffers from an identity crisis.
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You Are What You Eat
Consider meat, dairy, and egg products from animals that have been raised humanely, not just because you care about animals but because you care about your health and the health of the environment.
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Homemade Pizza
For pizza lovers, no store-bought or pizzeria pie can compete with a fresh, homemade pizza.
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The Spice Is Right: Rosemary
What is it about rosemary that makes it so popular?
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Make Your Own Herb-Infused Oils
In the cleanest cuisines, a little dash of cooking oil is often the fat of choice. So why not dress your dishes with herb-flavored oils that will add a new depth?
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Another Round: How to Store Wine and Enjoy the Leftovers
"...You can waste money on little gadgets that are supposed to recork your wine in a special way ... but honestly, we just stick the cork back in. Seems to work just fine.”
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Go to School in the Store
Supermarkets sell everything you need to make a great meal. Now some grocers are going one step further by offering an extra ingredient: cooking instruction.
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Eat to Fight Diabetes
Two new cookbooks—15-Minute Diabetic Meals and the Essential Diabetes Cookbook—offer tempting but healthful recipes for people who want to slash their risk of developing diabetes or keep their diagnosis in check.
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Solar Cooking
Taste the energy of the sun in every luscious bite.
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Garden-Fresh Preserves
With increased concerns about food safety and the environmental impact of transporting produce hundreds of miles, more people are going back to basics by preserving locally or homegrown produce for use all year long.
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A Salt Sampling
Above all else, get over the idea that specialty salts are too precious to waste and should only be used for the fanciest of occasions.
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The Art of Plating
Company is coming and you want your guests to enjoy a memorable meal. You’ve taken care to select the finest food and painstakingly prepare it to perfection.
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Cooking With Nuts
Nuts make a great snack, but why not add their flavor to your cooking?
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Succulent Strawberries
Grab a basket and find a patch because juicy, sweet, healthy strawberries are in season.
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Make Your Kitchen More Efficient
If you’re not eating as healthfully as you should be or cooking seems more like a chore than a fun and simple way to provide nourishment for you and your family, your kitchen’s design and organization may be to blame.
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Cooks on the Road
For many travelers, vacations mean, among other things, restaurants and room service. For travelers like Virginia Hench, however, a vacation is yet another opportunity to combine her love of travel with her enjoyment of wine and local foods...
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Wild Weeds
Want to experiment with some wild weeds? Now, don’t get me wrong—these greens are not illegal, and that’s good because your lawn may be guilty of possession....
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New Ways With Wontons
They’re among the most versatile items in your fridge, so be sure to think beyond wonton soup.
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Tips From Healthy Kitchens, Healthy Lives
A chef from the Culinary Insitute of America offers some tips for a healthy lifestyle...
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Tools of Convenience
Convenience foods don’t have to be burgers and fries from the nearest drive-thru...
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Cooking With Olives
The early kings of the Jews were anointed with olive oil. Mohammed, Prophet of Islam, counseled his followers to apply olive oil to their bodies.
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Kids in the Kitchen
Check out some cooking schools with option for pint-sized chefs...
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