Articles by Kerry Neville

Unlike many fruits, olives have a bitter taste and are rarely eaten raw. Often, they must be cured in order to be palatable. Oleuropein, which gives olives their bitterness, is drawn out during the curing

Move over, fried chicken strips, mayo-laden potato salad and overstuffed meat sandwiches. Today's supermarket deli food offerings are an improved trifecta of taste, variety and nutrition. Alongside traditional deli meats and cheeses in the "prepared

Nothing says summer quite like the sweet, juicy flavors of stone fruits. Whether you prefer peaches, plums, nectarines, apricots or cherries — or any of their hybrids — act quickly: Unlike apples or pears, fresh

A teaspoon here, a dash there… For people who regularly take medications, could drugs interact with the spices and herbs used in recipes? After all, it can happen with food. If an individual takes certain

Whether it’s naan in India, baguettes in France, tortillas in Mexico or lavash in the Middle East, the breaking of bread brings people together throughout the world. Bread is a significant symbol in many religions,

"Breast is best" has long been the mantra to new mothers and is a favorite among many registered dietitian nutritionists. There's no shortage of good reasons for moms to breastfeed their infants; numerous studies point

A staple in many tropical cultures, the plantain is a surprisingly versatile fruit that appears in everything from appetizers to desserts. Plantains may resemble bananas, but their starchy flesh is less sweet, more like that

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