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Purple Peruvian potatoes, a delight at the table. Photo by Mona Makela | IST. Both chefs and nutritionists advise adding color to each meal. Chefs like brightly-colored foods for aesthetics as well as flavor; nutritionists like them for their powerful antioxidants, such as lycopene and anthocyanin.* It doesn’t get more colorful than red: beets,…
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The original smoothie, or yogurt “milkshake,” was lassi, a chilled yogurt drink served savory or sweet, blended with fruit. In much of India, where every day can be hot, it’s a refreshing and nutritious drink. You can make your own fruit lassi at home, using the blender technique (think of how easy you have…
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Your pots won’t boil over with the Spill Stopper silicone pot lid. Photo courtesy Kuhn Rikon. A watched pot never boils, the adage says. But most of us know too well that if you don’t watch the pot, it can boil over, creating quite a mess. Kuhn Rikon has solved the problem with its…
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As the weather warms up and we get thirstier and thirstier, we plan how to hydrate on-the-go. That’s why we’re delighted that Lipton has launched its Tea & Honey To Go packets. This new line of iced tea mixes contains natural honey, real tea leaves and real fruit flavors. Wherever you can find a glass…
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If you’re making an angel food cake, meringue, soufflé or other baked good that requires the egg whites to be whipped separately, you need to do it correctly in order for your recipe to rise. Here are some tips from Lauren Chattman, author of one of our favorite baking books, The Baking Answer Book (for…
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