By Melissa Lastelle
Don’t be fooled by the misconception that all vegetarian food is made from a low calorie vegetarian recipe. It may be the case if the dish is based solely around vegetables but often the addition of oils, dairy products, nuts and seeds significantly raise the calorie content.
By Richard Massey
Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?
By Carol Stack
Planning, planting, growing and harvesting a vegetable garden can be great fun for the whole family. And while you are having fun, you will be growing your own food. Having your own vegetable garden can be a very satisfying undertaking and is an excellent way to teach your children about responsibility as well.
By Ruth Tan
What is mead? While most people may know that beer is an age-old beverage brewed by fermenting grains, and wine is an alcoholic drink made of fermented grapes, but not many may have heard of mead made from honey. In Europe, honey is fermented to produce this beverage. Simply put, it is honey wine, also called “Nectar of the gods,” or “Drink of Love”.
By Stewart Hare
Rice (Oryza Sativa) has been used as a food for centuries; in fact it has been used for 6,000 years in China. Rice is the staple food in many Asian countries and China, Vietnam and Thailand are now major exporters of rice. There are over 8000 varieties of rice, they are generally categorised as short grain, medium grain or long grain rice. Brown rice tends to be the whole grain of rice with only the outer husk removed whilst white rice is milled and polished. Brown rice is more nutrient rich and is better for you than white rice which has had the bran and germ removed in the milling process. Popular varieties of rice are Arborio, Basmati, Sweet rice and Jasmine rice.
By Alfred Anderson
On a hot summer day, a juicy slice of watermelon is all what is needed to be at your refreshing best. A delectable fruit, with water content of over 90% makes watermelon the favorite thirst quencher for all. It is believed to be first cultivated in Egypt sometime before the 10th century. The shortage of water supply in this region made watermelon the most preferred thirst quencher. Later on, it became an instant favorite among the people of other countries in the Mediterranean region as well. Sometime in the 10th century, watermelons were first cultivated in China. Over the period of time, the rising demand of watermelon led other countries like Russia, Turkey, Iran and United states to start its commercial cultivation. However, besides being just a thirst quencher in the hot and humid days, the manifold nutritional benefits of watermelon makes it an all time favorite for daily meals and snacks.
By Chris McCarthy
This Hot Sauce is so hot, you’d have to gulp 250,000 gallons of water just to put out the fire.
By Allen Bohart
When you have no time to cook your own food, what do you do? The answer is obvious, of course. You go out to your local fast food outlet (in deference to your kids’ preferences), you go out to the food strip at the mall, or you order take out. It is convenient and you can eat your fill at these joints. What’s not so obvious, however, is what such a practice is doing to you and your children’s health.
By Emma Snow
Get ready, a cooking revolution is at the kitchen door. What the cell phone did for the telecommunication industry, induction cooking is now doing for the food industry. While the technology has been around for decades, in recent years it has been greatly improved upon, already taking hold in Europe and Japan. There can be no doubt that magnetic induction promises to be the most attractive cooking option on the market. In this article we will discuss how induction cooking works, how it differs from electric and gas stovetops, and explain the advantages and disadvantages of the new technology.
By Everaert Patrice
In 1973, around 30 years ago, Benjamin Feingold M.D. went to the American Medical Association and presented to them his extensive research about the fact that food additives are at the origin of some behavior and learning disorders.
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