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Content tagged with “Cooking tips” (Page 5)

Green Up Your Kitchen Challenge Tip 2: Turn Down The Heat On Nonstick Pans
Toxins get into our bodies through more than just food. We are exposed to them through our carpets, lawn chemicals—even...
5 fresh foods you shouldn’t keep in your refrigerator
Now that spring has sprung, I’m loading up on more fresh veggies, and that has me thinking about the best way to...
How to make perfect potatoes 5 ways
Oh potatoes, I can’t stay mad at you! No matter how many people want to badmouth you for your carbs, your habit...
5 unexpected ways to dress up your morning toast
I love breakfast, but I’m not at my most creative in the morning. My fast fall-back: whole wheat toast with a...
How to cook quinoa
Quinoa is one of nature’s superfoods. Quinoa, pronounced KEEN-wah, is a tiny, nutty-tasting, gluten-free grain,...
5 myths about asparagus busted
As a resident of the icy tundra that is Vermont, I get pretty excited about signs of spring. Asparagus, with its...
5 tips & recipes for healthy chicken breasts
I used to have a love-hate relationship with boneless, skinless chicken breast. On the love side, it’s a lean,...
The best natural peanut butters and jellies
There was a year of my life, first grade, when I literally ate peanut butter and jelly sandwiches every single day...
6 tips for healthier meatballs
When I heard we were doing a story on “healthier meatballs,” I was skeptical. What could be healthy about a...
Why you shouldn’t always cook with olive oil
For the longest time, the only oil I bought was extra-virgin olive oil. After all, it’s high in heart-healthy...
Fast recipes for winter greens
While many people think of winter as produce’s “off” season, that couldn’t be further from the...
10 bad cooking habits you should break
Some habits can be tough to break. When it comes to cooking, you may have some bad habits that you’re not even...
Secrets to delicious healthier French toast
There is a small café called 3 Squares a few miles from the EatingWell offices that makes what I consider to be...
How to cook brown rice perfectly
By Wendy Ruopp, managing editor of EatingWell, and Cassidy Tawse-Garcia, editorial intern for EatingWell
4 ways to cook dinner faster
Before I had a baby, one minute was one minute. Just 60 seconds. And I had a lot of minutes. I could use them where I...
Super-fast valentine’s desserts
For my wife and me, Valentine’s Day is a bit of a conundrum. Sure, we want to celebrate—who wouldn’t want an excuse for...
How to cook without a recipe
Following a recipe is easy for most people, but not always practical. Oftentimes what we have in our fridge is a...
7 unexpected uses for your microwave
Chances are you have a microwave sitting somewhere in your kitchen. They’ve gotten smaller over the years, but...
4 secrets to making the best guacamole
I learned to make really good guacamole on a ranch in the middle of Montana where I cooked for a family of die-hard...
5 couscous cooking mistakes to avoid
When it comes to cooking a “starch” for your meal, there are few sides easier to make than couscous. It...
5 things you should learn to cook in 2012
I’m pretty good in the kitchen, but there are a few areas that I feel I could improve upon. It’s the simple...
9 rules for a perfect cup of coffee
I often go to sleep thinking about the cup of coffee I’m going to have the next morning. I adore it! Whether your...
Holiday baking tip 5: Embrace natural ingredients
Many of us need to face facts: “the way Mom used to make” and “all-natural” aren’t necessarily equivalent statements....
Holiday baking tip 4: Consider whole-grain flour
Here’s a holiday baking conundrum: you want to keep things relatively nutritious, but every recipe you run across calls...
Holiday baking tip 3: Discover creative ways to decorate
When I think of Holiday Cookies, I think beautiful: bright red frosting piped around the edges of a star-shaped...
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