September-October 2017

A popular and inexpensive staple in Mediterranean kitchens, the leek offers culinary flexibility for creating both simple and elegant meals.

When it comes to nutrition, there is some truth in the saying “an apple a day keeps the doctor away.”

Hydroponic produce is grown with the roots submerged in nutrient-fortified water. Here’s a closer look at this emerging method of produce production.

The classic deviled egg gets a flavor makeover with sun-dried tomatoes, basil and a crunchy breadcrumb topping.

The use of herbs for maintaining balance in the midst of a variety of stressors is on the uptrend, but is it effective?

Also called food or cooking thermometers, kitchen thermometers are available in analog and digital varieties for meat, candy and a variety of other foods.

Enjoyed in the early 20th century, this egg-and-potato-based breakfast met challenges of wartime conservation efforts while repurposing the waffle iron.

Although garlic is delicious and full of health-promoting nutrients, its lasting, pungent odor can make it a pain in the kitchen.