7 no-fail baking substitutions that won’t ruin your recipe

Submitted by admin on Tue, 07/05/2011 - 09:55
I’m more of a cook than a baker. So while I have an arsenal of dried herbs and spices and savory condiments, my baking cupboard is slightly more bare. Since I don’t keep tabs on what’s in there, there have been times that I’ve realized that I’m missing a ingredient or two after I’ve already embarked on a baking project.

How to choose the best hot dogs (and what to avoid)

Submitted by admin on Wed, 06/29/2011 - 11:11
I love the smoky bite of a hot dog mounded with sweet and tangy toppings and the delicate, salty balance of meat with the bun. But I’m not a huge fan of the buckets of sodium and oozing fat many hot dogs contain. Plus when you eat a hot dog with an average white-bread bun, you add 100+ calories and 200+ mg of sodium to the calories, fat and sodium the hot dog already contains.

All-American food faceoff: Which is healthier, potato salad or pasta salad?

Submitted by admin on Fri, 06/17/2011 - 13:04

Back when my parents were young, “salad” referred to any food bound together with some mayonnaise and maybe some chopped celery (think ham salad, apple salad, carrot salad). Nowadays, salad for me is more likely to feature vegetables, and mayonnaise is not the dressing of choice. But there are two exceptions—pasta salad and potato salad. Since typical versions of these dishes follow the basic equation of starch plus mayo, you can bet that both are high in calories…but which is worse and which is the better option? I did some research and found out.

5 myths and truths about peanuts

Submitted by admin on Tue, 06/14/2011 - 12:30

When we wrote about 4 of the healthiest nuts to eat in a recent issue of EatingWell Magazine, some of you wanted to know why we left peanuts off the list. Our number one reason? They're technically a legume, not a nut. Despite that distinction, they do share a lot of properties with other nuts—they deliver heart-healthy mono- and polyunsaturated fats, vitamin E and zinc, for instance.

What’s the best pan to cook with?

Submitted by admin on Fri, 06/10/2011 - 10:18

If my house was burning down, I’d try to lug every single skillet in my kitchen out the door with me (after first making sure my husband and dogs were safe, of course…) Sure, if you ask my husband, I have a few too many pans. But they all serve a purpose (and it’s great to have a few extra on hand when I’m entertaining or developing recipes). I’m not advocating that anyone take up collecting skillets like I do, but it is good to have a variety for different tasks.