March/April 2014 Table of Contents
53 | The Truth About Sodium
32 things you need to know about salt.
By Karen Ansel, M.S., R.D.
62 | Cabbage Craft
All it takes are a few easy techniques to transform this humble vegetable into breathtaking dishes.
By Kathy Gunst
70 | The Guru of Grass
How one man made small changes that added up big-time to better, healthier and more sustainable beef.
Story by Jane Black, recipes by Bruce Aidells
84 | Move Over, Muffins!
Here’s a new reason to pull out your muffin tin. It’s the perfect tool to bake up perfectly portioned and irresistibly cute dishes for any occasion.
By Hilary Meyer
92 | Just Add Yogurt
10 new ideas that show you how creamy, tangy yogurt can be the most versatile food in your fridge.
By the EatingWell Test Kitchen
24 | The Zen of Cooking
By Laura Deutsch
Healthy in a Hurry
27 | Super Bowl Suppers
37 | The Ravishing Radish
45 | The Joy of Tofu
97 | Techniques: The New Quiche
101 | Tips & Notes
104 | Saving Seeds, Saving Diversity
By Jackie Varriano