March-April 2015

True or false: Some kinds of "peppercorns" aren't actually pepper at all. It's true. Black peppercorns are a required kitchen staple, and fashionable peppercorn blends are adding white, green and pink peppers as flavor accessories. But

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

A staple in Mexican cuisine, tortillas are easy to create and require just a few ingredients — usually wheat or corn flour with the addition of salt, water and sometimes oil, butter or lard. Not

Step 1: Mix dry ingredients. To make Basic Flour Tortillas, first combine your dry ingredients: whole-wheat flour, all-purpose flour and salt. Next, add oil and stream in water, a little at a time, until water is absorbed and

Walk into nearly any American supermarket and you're likely to find yucca sitting near the potatoes in the produce section, Asian dumplings in the frozen-food case or wasabi-ginger dressing shelved next to ranch dressing. It's

Steeped in family togetherness and traditional foods among the Jewish community, Passover celebrates the Israelites' liberation from slavery in ancient Egypt. Seder dinner occurs on the evening of the 15th day of Nisan in the

Since ancient times, horseradish has been prized for its medicinal and gastronomic qualities. A few centuries ago, central Europe was the hotbed of horseradish consumption. Today, horseradish is grown in the U.S. — mainly in

When SeAnne Safaii was in high school, a coach gave her poor nutrition information, which ultimately hurt her athletic performance. That experience, she says, eventually led to a career in dietetics. "That bad experience was