In the fresh produce aisle, you will likely find multiple squash displays side by side. Some are labeled zucchini, and others say summer squash. Robust and varied colors include green, yellow, and white. Shapes are cylindrical, round, scalloped, and tapered. Do you know what makes them different? Read on to find out.
White rice flour and sweet rice flour play prominent roles in Asian and gluten-free recipes that range from bread and noodles to cakes, candies, sauces, and syrups. Read on to learn about the derivations and characteristics of each type, nutritional qualities, and whether or not you can substitute one for the other.
Are you stuck between buying coconut milk or coconut cream at the grocery store? Does it even matter if it comes in a can or carton? If you want answers, we’ll tell you all you need to know about the differences between these two dairy-free products, and everything else in between. Read the article now.
Prebiotics and probiotics are relatively modern terms in today’s food-related vocabulary. Both support digestive health and are readily available in foods and supplements. However, their functions in the body differ. Read on and increase your knowledge of prebiotics and probiotics and their place in your healthy diet.
Have you noticed the case at the grocery store is starting to resemble a designer showroom with displays of multiple types of eggs? Join us as we compare free-range and conventional eggs to determine if one is superior to the other, and whether a better lifestyle for the chickens translates into a healthier product.
Sorghum is gaining a firm foothold in the American diet. You may have seen it packaged, spotted it on a food label, or noticed it in a recipe. What do we know about sorghum? Read on to learn what it is, where it comes from, and how it’s used. Then you can decide if it is an appropriate addition to your healthy diet.
Let’s talk about plant-based oils. Are canola oil and rapeseed oil the same thing? We’ll discuss why these names are sometimes used interchangeably, and whether or not one variety is actually more suitable for culinary use. If you’re not sure what the difference is, read more now to learn what sets them apart.
Bright orange carrots are a staple in many homes, where they appear regularly in salads, sides, soups, stews, and baked goods. They are a source of vitamin A, a nutrient essential for cell development, good vision, and a healthy immune system. Is it true that eating too many can turn skin orange? Read on to find out.
Have you hopped on the nooch train yet? Or maybe you’re unfamiliar with these mysterious yellow flakes that seem to be popping up everywhere, from restaurants to grocery stores? Learn about the history, ingredients, nutritional makeup, dietary benefits, and suggested uses for nutritional yeast in our guide. Read more.
Breadcrumbs are what make macaroni and cheese crispy on top, fish filets crunchy, and ground beef bind together for juicy meatballs and meatloaf. But did you know there’s a similar ingredient called panko? Read on to find out all you need to know about breadcrumbs and panko, as we explore the origins and uses of each.
There are numerous types of cream, including crème fraîche and sour cream. Have you come across these ingredients in recipes, and wondered how they differ from one another? Read on for a discussion of the similarities and differences between crème fraîche and sour cream, and find out if they are interchangeable or not.
There’s no question that a finger-licking-good rack of ribs is just the thing to wake up a weary palate. But have you ever taken the time to determine when to choose baby back over St. Louis-style, or what makes spareribs so darn flavorful though they have the least amount of meat? We share all the juicy details here.