#flour-vs-corn

#flour-vs-corn

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

Usually an item like this is fairly expensive. That has been my experience with store-bought muffins. They either dry out or can get moldy.

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

These tiny packages pack a nutritional punch-so much so that the advisory committee for the 2025 U.S. Dietary Guidelines recommended upping the daily serving size of legumes and promoting them as a protein source over meat and seafood. Navy beans, for example, are especially fiber-dense, and lentils are protein powerhouses.

Fiber is essential for stabilizing gut health, easing digestion, regulating bowel movements, and staggering the absorption of carbohydrate sugars into the bloodstream. By slowing down the glycemic load of these sugars flooding our bloodstreams, we can even reduce the risk of developing type 2 diabetes.

Raised beds provide access to fresh food, even organic veggies and fruits if you choose, for a fraction of grocery store prices.

I was raised in my grandparents' pastry shop in Spain, among sacks of flour and the hum of mixers. It was there that I was trained to trust in the power of gluten. Elastic and reliable wheat flour was the foundation of nearly everything they created. It was the basis of our family's livelihood and how we cared for our community.

Whole wheat soda bread is actually a quite healthy bread when made authentically. It is a good source of whole grains as well as fiber and some protein. If the word "bread" intimates you - fear not, friends. No kneading, proofing, or bread-baking experience required. Enjoy it fresh out of the oven, whether as a satisfying breakfast toast, a hearty side for soups, or a nutritious snack with your favorite topping. Healthy, easy, and irresistibly flavorful, this brown soda bread will quickly become a staple

The humble tortilla is an iconic food staple in Mexico. Everyone eats them, regardless of age or income. The ingredients for the tortilla I was frying in this photo have been fermented to include probiotics and prebiotics for gut health. My research focuses on developing such fermented nutraceuticals - nutritious products with pharmaceutical benefits - to help improve people's metabolic health and combat the malnutrition prevalent in some of Mexico's poorest communities.

Sometimes all you need is to curl up on the couch with a big bowl of pasta, wearing an old sweatshirt that can handle a little tomato-sauce splatter. After all, it's comfort food with a heavy emphasis on the comfort - all carbs and sauce and warm, full feelings. But what if you could get that same satisfaction with the added benefit of a little protein boost with just one easy swap? All you have to do is reach for a box of edamame pasta.

Barley, the grain that is featured in this dish, is one of our most nutritious grains; it contributes protein, thiamine and niacin. Barley also is a rich source of dietary fiber. For a vegan rendition, use vegan yogurt and maple syrup instead of honey in the dressing and use olive oil instead of butter when sauteing the mushrooms. The dish is a main course salad and should be served at room temperature.

From ultra-processed foods to hidden chemicals, we ask whether what's on our plates is making us ill. From ultra-processed foods to chemicals linked to cancer and chronic disease, this episode unpacks what's really inside everyday supermarket products. We examine how mass production and convenience culture reshaped our diets, why some ingredients are banned in parts of the world but legal elsewhere, and what FDA-approved actually means.

Tasting Table talked to George Madosky, sous chef at a.kitchen+bar D.C., about how he cleans a fresh cob of corn. "We use a clean, dry kitchen towel and work with separate bowls so the cleaned corn stays away from any stray silk," Madosky says. "This method is gentle, effective, and avoids adding unnecessary moisture, which can make silk cling and spread."

If there's one thing I know as a Registered Dietitian, it's that most people probably don't get enough vegetables. No matter how many bags of spinach or heads of broccoli you buy, they'll often die a slow death in the back of your fridge. Even I get into a pattern of avoiding vegetables in favor of richer, carb-y dishes to fuel me through the winter.

Middleton owns and operates Manawan Mills, a feed mill operation that processes grain into complete livestock feeds for species ranging from poultry to cattle, sheep, goats, and pigs. The mill sources most of its grain from nearby farms, often purchasing product that may be discounted at commercial elevators due to quality factors such as splits or lower test weight. Middleton says in this episode of Profitable Practices that those characteristics don't limit the grain's usefulness once it is processed.