Potassium Power: Five Foods with More Potassium Than a Banana
Bananas aren't alone in this nutrient race.
Bananas aren't alone in this nutrient race.
Food waste creates a huge environmental toll. When a bruised apple goes in the trash, it's not just wasted food and money. Water and soil nutrients for growing, gasoline and packaging for transport, along with effort every step of the way are lost too. However, it's easy to keep food waste way down in your own kitchen!
Carrot tops and watermelon rinds don't have to clutter your compost bin with these handy tips!
Squeaky Clean. Clean as a whistle. Making a clean cut and a clean getaway. Coming clean. The word clean conjures up a streamlined approach to cutting through the clutter, telling the truth, as well as simplifying and often sanitizing life. Clean eating has joined the contemporary nomenclature to describe healthier, more nutritious food choices. Perhaps meaning that a food product has fewer total ingredients, all natural ingredients and all the information you need to know where your food is coming from is revealed. Clean infers transparency.
A golden yolk cradled in a glistening white bed, speckled with flecks of black pepper and salt crystals; this iconic symbol for breakfast known as the Sunny Side Up Egg has both delighted morning diners and vexed home cooks alike.
An organic recycling process, designed by Mother Nature herself.
Chances are that you think “deglazing” is a special technique reserved for intense cooking shows and professional chefs only. And chances are also that you’ve performed this technique a hundred times in your kitchen without even knowing it.
Are you preparing our Roasted Brussels Sprouts with Pomegranate & Pecans this holiday week? There are two methods for removing the delicious seeds from the pomegranate. Chef Seth demonstrates both below!
Need a gift for your food-loving companion? Looking for unique stocking stuffers? On the search for that perfect thing to give to an undergrad, a newlywed couple, or the single mom? We can help! Check out our Holiday Gift Guide for a listing of the many goodies available in our online store!
A “superfood” may sound like a no-brainer, but the term often leaves folks scratching their heads. It’s a food ... that’s … super. Right?
Our Culinary Director walks you through your Thanksgiving feast preparations. Get the rundown on how much time to allow for the turkey to roast, when to put what dish in the oven, and who to call should you need assistance.
Here's how you can enjoy these Autumn beauties for breakfast, lunch and dinner!
To brine or not to brine? Here's why - and how - you should soak your bird this holiday season.
Ginger Blossom (organic ginger, lime & vanilla): Fresh, crisp notes of ginger, followed by subtle and sweet notes of vanilla and a hint of lime will bring out the delicious flavor of bok choy and complement the nutty soba noodles in this Asian-inspired dish.
Utter the phrase “juicy turkey burgers” to a crowd of hungry meat-eaters and you’ll no doubt be met with marked sneers and exaggerated eye-rolling. Turkey burgers get a bad rap in comparison to their hearty beef brethren, but why? With the right preparation, turkey burgers embody steamy patties of drool-worthy deliciousness; enough to convert any beef devotee into a turkey burger fan. Read on for some handy tips that’ll turn your plain ground turkey into mouth-watering burger perfection!
"Winc improves the experience for consumers, creates a platform for artisanal winemaking, and builds a grape-to-glass supply chain that's sustainable for the planet.
With the world’s extraordinary spectrum of fruits and vegetables and splendid array of spices and herbs, the flavor possibilities are endless and life’s too short to eat the same old salsa every time the craving for a zesty dip hits. Not that there’s anything wrong with the classic bowl of pico de gallo, but if that standard mix of tomatoes, onion, lime juice and cilantro leaves you and your tortilla chips wanting more, it’s time to shake it up! Here’s 4 ways to wake up your tired salsa routine:
In 1907, Belgium had as many breweries as the United States in 2012. Seriously, over 3,000 breweries in a country roughly twice the size of Maryland. Whenever someone says we’re getting over-saturated with breweries, we think of that fact. For this dish of sweet, cream, spice, and acid we are going to pair a Belgian golden ale that will help the sweet potatoes shine and not overshadow the other flavors.
Pouilly-Fumé - A Sauvignon Blanc from the Loire Valley. The smoky, flinty characteristic of the wine will really connect with the smoked sausage. You also have the congruency of the tart, tangy apples in the dish alongside the same flavors in the wine. Suggestion: Henri Bourgeouis Pouilly-Fumé, Loire, France
Pairing beer with pasta can be tricky especially when we are dealing with flavors beyond tomato sauce. Lighter styles of beer help lighter flavors shine and we can think of no better lighter style of beer for a shrimp pasta than the pilsner. Pilsners are a type of lager that feature a lighter malt bill with a distinctive hop bite.
Here are a few top tofu tips for the next time you find yourself in the soy-based corner of your market.
Summer dishes with bold flavors are made for the Saison. Beer historians have had shouting matches over Saisons trying to divine if it’s Belgian copy of Biere de Garde or an authentic Belgian style. For flavors of olive, pepper, and eggplant, a Saison with a peppery yeast will be perfect.
Barbecue and beer is a match made in heaven, even in a dry southern county. For the sweeter styles of barbecue, we tend to avoid India Pale Ale because of the contrast between sweet and bitter can be a little jarring. IPAs with fruitier southern hemisphere hops are the exception to that rule. For this Alabama White Sauce barbecue, we suggest a tropical hopped IPA that will bring some mango and papaya flavors to temper the contrast between sweet and bitter. Suggestion: Boulevard The Calling, Kansas City, Missour Georgia Local Recommendation: Monday Night Slap Fight, Atlanta, Georgia
Chenin Blanc - This unique dish will go wonderfully with a slightly off dry wine. A Chenin Blanc will complement the sweet potato element as well as the spicier Sriracha in the dish. Suggestion: Champalou Vouvray, Loire Valley France
When people think of Low Country boil and beer they tend to think of light crisp lagers. Today we run in the opposite direction and choose a brown ale. The traditional British brown ale, first perfected in seventeen hundred, was a malty-sweet, lightly hopped ale with a biscuit characteristic. For this dish, the sweet biscuit characteristic will let the spicy dish shine.
Cava - Or something sparkling or effervescent. When I think of a Low Country Boil, I think of something with fizz. It’s exactly what you’ll want and need to cleanse your palate while eating spicy andouille sausage and Old Bay’d potatoes, corn, and shrimp. Suggestion: Bodegas Naveran Brut Cava, Penedes, Spain
Flipping through the pages of your faithful cookbooks, observing the brilliant array of evocative edibles alongside their charming plates and place settings, you notice the embellished titles of the recipes: Pan-Seared Lambchops in a Pomegranate Balsamic Reduction, Sauteed Scallops over Buttery Angel Hair Pasta, Blackened Shrimp Tacos with Roasted Garlic and Tomato Salsa…. Do these words even mean anything? Is there really a difference between pan-frying and pan-searing? Why yes, there is! No need to pull out the culinary dictionary; your vocabulary lesson lies right here in this article!
Why do Belgian Wits have coriander? Herbs and spices have been added to beer for a long time as a flavor additive and as a preservative. Hops do preserve beer but they aren't traditionally used to preserve wit beer. For a wit beer, coriander is the better choice. Summer garden dishes are made for a wheat beer, so pair this dish of sweet pepper and zucchini with a wit.