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Content tagged with “Healthy Cooking - Healthy Cooking 101: Basics & Techniques” (Page 18)

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Chinkiang vinegar
Chinkiang vinegar: Chinkiang vinegar is a dark, slightly sweet rice vinegar with a smoky flavor. Available in many...
Black bean-garlic sauce
Black bean-garlic sauce: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented...
Arugula
Arugula: Also called “rocket,” arugula is an aromatic green that lends a peppery mustard flavor to salads. Find it in...
Basmati rice
Basmati rice: A nutty-flavored, light-textured aromatic variety of rice imported from India and Pakistan. Brown basmati...
Flaxseeds
Flaxseeds: One of the best plant sources of omega-3 fatty acids, flaxseeds provide both soluble fiber, linked to...
Fish sauce
Fish sauce: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian...
Edamame
Edamame: Edamame are fresh soybeans (also called “sweet beans”), picked in their fuzzy pods just before they reach full...
Hoisin sauce
Hoisin sauce: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices....
Chicken tenders
Chicken tenders: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the...
Ghee
Ghee: A clarified butter often used in Indian dishes, ghee can withstand high heat without burning. It can be...
Coconut chips
Coconut chips: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the...
Cremini mushrooms
Cremini mushrooms: Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized...
Couscous
Couscous: Resembling a grain, granules of semolina meal called couscous are actually a type of pasta. A staple...
Bread flour
Bread flour: Milled from high-protein wheats, bread flour develops strong gluten when kneaded, resulting in well-risen...
Prosciutto
Prosciutto: A spiced and salt-cured (though not smoked) Italian ham that is air-dried then pressed, resulting in a firm...
Cinnamon
Cinnamon, the bark of a small evergreen tree, compliments an array of both sweet and spicy foods. Find whole sticks or...
Saffron
Saffron: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Each crocus...
Rice vinegar
Rice vinegar: Rice vinegar is a mild vinegar made from glutinous rice; bottlings range from clear to aged (very dark)....
Red lentils
Red lentils: Red lentils, which can be found in natural-foods stores and Middle Eastern markets, cook in just 20...
Portobello mushroom
Portobello mushroom: This large, dark brown mushroom with a wide, flaring, flat cap is actually a mature cremini. While...
Sake
Sake: Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes...
Leeks
Leeks: Related to the onion family, leeks have a milder flavor than onions, and are often used in soups and stews.
Marsala
Marsala: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored...
Quinoa
Quinoa: Quinoa is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most...
Napa cabbage
Napa cabbage: Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its...
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