Breast milk is naturally bacteria-free, but if you are pumping to store for later use, milk can be contaminated by bacteria on the breast shield or the bottle. Mothers should wash their hands first and
A fad making the celebrity rounds is oil pulling, which is swishing a spoonful of plant oil (particularly sesame, sunflower and, more recently, coconut oil) in one's mouth. Proponents of oil pulling tout improved oral
Although still common in some developing countries, wet nurses are a relic of years past in the United States. Or are they? Meet the milk bank: a wet nurses' modern day equivalent. Milk banks provide
In commercial creameries, butter making follows a similar process: Heavy cream is separated from whole milk by centrifugal force and churned vigorously until the membrane around milkfat breaks down, letting it emulsify naturally into a
With its long, curved blade and double handles, the mezzaluna may look threatening, but it is actually a remarkably friendly kitchen tool. Built for efficient chopping and mincing, it makes tiresome tasks a breeze, saves
Fermented foods are having a big moment, prompted in part by a flood of new research on the human microbiome — the ecological community of microorganisms living in the human body — and the benefits
From rumors of hormones in milk causing early puberty in girls to lurking residues of antibiotic and cancer-causing agents, milk's wholesome reputation has been rattled in recent years — giving rise to the organic milk
In the spirit of National Baking Day today, many kitchens will be abuzz with the wafting aromas of freshly baked breads, cookies and the like. Many of these delicious recipes call for ingredients such as
Sweet-tart berries deliver fiber, vitamin C and a delightful taste of summer. Berries are an important source of phytochemicals including anthocyanins and ellagic acid, which may help defend against heart disease and cancer. Though berries
French for "under pressure," sous vide is a method of cooking in vacuum-sealed pouches at precise temperatures. While sous vide cooking has been around since the late 1960s, it has gained popularity over the last