There’s some confusion out there about frozen foods. People swear they’re not as nutritious or tasty as the fresh stuff. In reality, most of the time frozen options are just as good, if not better. The key is knowing the right circumstances and methods to take your food to the cold side. You have to do a bit of research to debunk the myths—or read this article.… Read more »

I know spring has sprung when I start to see those weird curly things that kinda look like crazy green onions spilling out of the crates at the local farmer’s market. To be honest, I didn’t really know what ramps were until a few years ago, and when I finally learned, I didn’t have a clue what to do with them.… Read more »

Fermented food is big right now. Need proof? Go to a farmers market near you and you’ll see all kinds of homemade jarred options. We’ve tackled the topic ourselves, including this take on making your own Kombucha, a fermented drink made with sweetened tea. If you’re open to experimenting with home-fermented foods, experts and amateurs agree that the best place to start is with sauerkraut. Why? Well, it tastes… Read more »

They come out of the ground covered in dirt. Usually hard, lumpy knobs that appear misshapen and odd, or, more frequently, hideous and scary. Yes, of course we’re talking about root vegetables, the tasty trolls of the edible plant world. They may not look like much, but what they lack in aesthetics, they make up for in vitamins, minerals and flavor deliciousness.… Read more »

While I was in sunny California this past weekend I visited the Luvo test kitchen to take a peek at some of the new products coming your way in 2015. During my thorough taste test I overhead a few of the chefs chatting about what they had eaten the night before. I’ve found myself asking them for a translation on more than one occasion, so I took the opportunity to put together a list of terms and definitions.… Read more »

Alongside onions and garlic, leeks belong to that wonderful family of plants that provide a flavor base to many delicious dishes. At the peak of their season in the springtime, leeks look like giant green onions, but only the white and light green leaves at the base of the plant are edible. With their mild, onion-like flavor, leeks can be sliced and eaten raw, sautéed, boiled, or used in soup, and they’re a nutritious addition to your menu.… Read more »

Oils are essential in cooking. They lubricate the cooking process and enhance the flavor and texture of food. Some oils deliver healthy fats your body needs, and others are not so healthy.

Regardless of the type of oil you use, you should always do so sparingly, as it can add a ton of calories and fat to your food. Used strategically, however, oils are your friend. You just have to know which oil to use, how much, and when, for optimal results.… Read more »