TIP OF THE DAY: Choose Sourdough As Your White Bread

You’ve no doubt heard over and over again that you should switch empty-carb white bread for whole grain breads. We love the complex flavor of whole grain breads—wheat, oat, rye, spelt and multigrain combinations. But what if you just can’t give up your white bread? According to Pick It Kick It: Simple Choices, Huge Results,…
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PRODUCT: Best White Chocolate

Get to know the world’s best white chocolate. Photo by Claire Freierman | THE NIBBLE. Yesterday was National White Chocolate Day. Many people, including professionals, perpetuate the old news that “white chocolate isn’t real chocolate.” But it is! White chocolate was once not classified as chocolate by the FDA, because it has no cocoa solids…
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TIP OF THE DAY: Lemon Zest

If you’re zesting lemons, limes, oranges or other citrus for a recipe, buy organic fruit if you can. Conventional citrus crops are heavily sprayed with pesticides, and a simple rinse won’t dislodge all of it from the nooks and crannies of the rind. The zest is the outermost part of the rind of citrus fruits…
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FOOD FACTS: Baking Vs. Roasting

What’s the difference between roast chicken and baked chicken, both made in the oven? One is cooked whole, the other in pieces with some liquid. Photo courtesy MackenzieLtd.com. Both take place in an oven, so what’s the difference between baking and roasting? They’re the same process: cooking the food in an airtight device, surrounded by…
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TIP OF THE DAY: The Right Cooking Oil

When you’re making a choice of cooking oil at the supermarket, do you know why you choose that particular type? Is it habit, what your mother used, whatever is on sale? There are three reasons to pick a cooking oil: 1. The first is for your health: Unsaturated fats, including monounsaturated and polyunsaturated fats, are…
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