September/October 2013 Table of Contents
54 | Every Last Crumb
Stale bread takes on new life as an ingredient for outstanding soups, salads, casseroles and more.
By Emily Horton
64 | Chileman & The Pope of Peppers
With nicknames like these, clearly Dave DeWitt & Paul Bosland are a bit obsessed. They go deep into why chiles are the most irresistible pain-inducing food around.
By Daniel Duane | Recipes by Dave DeWitt
76 | Frozen Assets
Stock your freezer with healthy, homemade dinners and you’ve got an investment you can cash in any night of the week.
By Carolyn Malcoun
88 | The Truth About Food Labels
The claims on food packages range from utterly ridiculous to actually helpful. Here’s how to sort through the clutter and know what really matters.
By Rachael Moeller Gorman
Good Taste • Health • Life
17 | New Reasons to Eat Apples
18 | Reduce Your Food Waste
20 | Farming for the Future
23 | Produce-Packed Juice Recipes
26 | How to Pick a Healthy Peanut Butter
26 | Are You Getting Enough Protein?
28 | By the Numbers: Salt, Sugar, Fat
Healthy in a Hurry
31 | Weeknights: 1 Bag of Groceries, 5 Fast Dinners
40 | 4 Ways: Boxed Broth Is the Start of Delicious Fall Meals
47 | Fresh Picks: Grapes: So Much More Than a Snack
103 | Techniques: Killer Chili
106 | Makeovers: Cornbread in a Jiffy
108 | Ask Stacy: Oven-Drying Apples
109 | Tips & Notes