Fruit

First you smell, then you see, then you eat. That’s a saying you hear a lot around tables and kitchens in Asia. But, during my childhood in Sibu, Malaysia, it was less an idle maxim than a way of life. It seemed an almost daily occurrence that before I even got my shoes off or set down my backpack, the ...

When the Pilgrims and Native Americans shared a meal on that first Thanksgiving, cranberries graced the table with their sweet, tart flavor. The berries were prized as much for their culinary use as their ability to ease common ailments. Today, these crimson gems are valued for the same reasons. The Los Angeles Times explores the nutritional profile of this little red fruit ...

Dietary antioxidants are vitamins, minerals, carotenoids, polyphenols and other compounds found mostly in plant foods. Many antioxidants give foods their vibrant color, such as the deep-red of tomatoes and the blue-purple of blueberries. Antioxidants prevent free radicals from attacking cells and damaging DNA. Research suggests that free radicals are involved in the development of a number of degenerative diseases, including ...

Brett Stern didn’t wake up one morning and decide to make a beer-flavored potato chip. But in winter 2005, while enjoying what he called a “sort of Walden Pond existence” in upstate New York after a 20-year career consulting corporate clients, Stern clicked on an episode of the Food Network’s Unwrapped and found a new problem to solve. To Stern, ...

Crock pots and roasters across the nation are collecting dust thanks to the increasing prevalence and variety of heat-and-eat meats. “Meat today needs to be convenient,” says Kim Holman, director of marketing, Wixon Inc., St. Francis, WI. “Consumers want to cut down on the steps it takes to prepare, cook and clean-up dinner and meat, which is usually the main ...