Stacy Fraser's Blog

August 25, 2015 - 1:15pm

Gluten—a combination of proteins found in wheat, rye and/or barley flour—gives structure and elasticity to baked goods. When you remove gluten, the support needed to lift and lighten the treats during baking is missing. The results can be dense, gummy or crumbly. The best gluten-free (GF) baked goods are made with a blend of GF flours, starches and often natural “gums,” such as xanthan gum, to replicate a traditional texture.

You can make your own GF flour blend or keep it simple and choose one of the blends already on the market. We swapped four different GF flour blends for the wheat flour(s) in our Chocolate-Beet Cupcakes, Banana-Blueberry Muffins and Bev’s Chocolate Chip Cookies. Each one produced a slightly different texture...

read full post »
August 25, 2015 - 1:09am

We’ve simmered down our favorite technique for making homemade chicken soup into one easy-to-follow changeable chicken soup recipe. Every great pot starts with garlic, onions, bone-in chicken breast and low-sodium broth. After that, you add your favorite seasonings, vegetables and whole-grains and/or beans. Start with a classic combination of carrots, celery, peas and egg noodles or go for a different blend of vegetables and seasonings to create your new favorite chicken soup. Whichever path you follow, you’ll be serving up bowls of homemade soup brimming with vegetables and fiber with a fraction of the sodium found in traditional soups.

Step 1: Lay the Base
The best soups start with a combination of aromatic vegetables cooked in oil to bring out their flavor. To start, heat 2 Tbsp. extra-virgin olive oil in a large pot over...

read full post »
July 15, 2014 - 1:31pm

A well-seasoned cast-iron skillet is virtually nonstick, so it’s worth taking the time to season (or re­season) correctly. If you have a new skillet or an old one you want to rehab, the method is the same:

  • • Cover the bottom of the pan with a thick layer of kosher salt.
  • • Add about half an inch of oil and place over high heat.
  • • When the oil starts to smoke, pour the salt and oil into a heatproof bowl to cool before discarding.
  • • Using a ball of paper towels, rub the inside of the pan until smooth.
  • • When you clean your cast-iron skillet, don’t use soap or a dishwasher. Just scrub it with a stiff brush and hot water and then wipe dry with a towel or set it over low heat until dry.
read full post »
January 3, 2014 - 1:41pm

For most purposes, an 8- to 10-inch chef’s knife is the perfect tool. Because the blade is wider at the base, it’s strong enough to cut through a winter squash and the tapered point makes it just the right shape for the rocking motion used to mince, slice and dice. When shopping for a new knife, there are three things to consider: how it feels, what the blade is made of and the way it’s constructed. Spend some time in a kitchen store and try a few out. The material the handle is made from does not necessarily indicate quality—so find one that fits comfortably in your hand. For a long-lasting, durable knife, opt for a high-carbon stainless-steel blade. And finally, look for a knife with a “full tang” blade, meaning it’s one piece of metal that extends from blade through the handle—the continuous piece offers the best stability when chopping and makes the knife...

read full post »
November 18, 2013 - 3:33pm

This holiday, skip sugary treats or high-calorie indulgences and give the food lovers on your list one of these stand-out gifts:

For the Cook For the Cook:
As versatile as they are gorgeous, unique French Paddle boards are each one of a kind and built to last a lifetime. Use as a cutting board, serving board or both. Select from 3 sizes and 4 types of wood. Starting at $63:


read full post »
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner