If your recent restaurant dining involved a super-savory dish that made you drool or a salad dressing that knocked your socks off, the chef might have been using a secret ingredient: anchovies. These tiny cured fish pack a wallop of flavor in tiny amounts and because of that, chefs like to add them to everything from salad dressing to beef stew. You might be turning up your nose, thinking of those salty, shriveled bits on pizza. However, canned or cured anchovies are a totally different taste experience. That’s because they deliver umami—a taste that’s loosely defined as particularly “savory” (the other tastes are bitter, sweet, salty and sour). Umami is an mmm-inducing flavor with multiple layers. Give anchovies a try and wow the eaters in your home. Here are five ways you can use anchovies in obvious (and not so obvious) ways to pump up the flavor...read full post »
Imagine if there was a food (or category of foods) that could single-handedly lengthen your life.
Well, such a wonder food may actually exist.
A new study published in the prestigious New England Journal of Medicine (NEJM), showed that people who ate a 1-ounce serving of nuts seven or more times each week had a 20 percent lower death rate than those who didn’t eat any.
It’s important to note this was merely an observational study, and not one where researchers controlled which group of participants ate nuts (and how much) and then studied who lived longer. Yet the positive findings in this study support the abundance of other data demonstrating the health benefits of eating nuts, including lowering risk of heart disease, cancer and stroke.
For example, another recent study—this one published in Metabolism—showed men and...read full post »
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 »
As its name implies, krill oil is oil extracted from krill—tiny sea-dwelling crustaceans—and made into a soft-gel capsule. Krill are a rich source of DHA and EPA, omega-3 fats that promote heart and brain health and reduce inflammation.
Krill oil is often touted as a supplement superior to fish oil: preliminary research suggests that our bodies better absorb omega-3s from krill oil than from fish oil. In other words, you’d need a smaller dose of omega-3s if they’re coming from krill. But here’s the catch: to get enough omega-3s you’d still have to actually swallow more krill-oil pills than fish-oil pills, because the amount of DHA and EPA in a single krill-oil pill is typically much lower. And krill...read full post »
When you look the new January/February issue of EatingWell magazine, there are a couple things you’ll notice right away. First of all: 2014? Already? Then you’ll focus on the gorgeous photo of colorful cauliflower. If you think to yourself, “I love cauliflower—wish I had some new delicious recipes for it,” we can help. Here are some staff-favorite recipes from the issue.
Our January cover vegetable stars in four fabulous recipes by award-winning cookbook author Molly Stevens. They were a big hit with several members of the EatingWell staff:
...read full post »