Fiber Eating Search Results

How To: This Simple Step Will Take Your Quinoa to the Next Level

Nowadays, it feels like you can't talk about eating healthy without bringing up quinoa. Quinoa (KEEN-wah) has been the "superstar" of the health movement for a while; 2013 was declared the International Year of Quinoa by the United Nations, and has only continued to grow in popularity with both health nuts and culinary experts alike through the past few years. The true testament to quinoa's success has been its eventual integration into our everyday lives. Quinoa is now very accessible to fol...

Monkey Bread: Savory or Sweet, Always a Treat

Regardless of your culture or your age, eating with your hands is fun. Flouting social convention and just digging in with your fingers provides a whole other level of epicurean enjoyment. And one of the most entertaining hands-on foods is monkey bread. Food historian Tori Avey provides a comprehensive history of the origins of this pull-apart treat, including the important detail that no actual monkeys are involved in the making of monkey bread. Originally a savory culinary creation from Sou...

How To: The Easiest Way to Make Delicious Pumpkin Brownies at Home

I love brownies. Through the turmoil of my teenage years and the raucous over-eating of my college years to now, brownies have been a constant companion to my highs and (calorie-laden) lows. I've made brownies from scratch, I've used the box mix... hell, I was a baker at a bakery that specialized in brownies. So yeah... I'd say I'm pretty familiar with them.

How To: Freshen Your Older Fish Filets with This Simple Trick

I love eating fish at restaurants—the flesh is flaky and tender; the scent, fresh and sweet. Cooking fish at home is a completely different story, though. Even when I do cook successful fish dishes, it often leaves this (for lack of a better description) fishy smell that permeates everything it touches. Monday's salmon becomes Wednesday's odor. It's enough to deter me from cooking fish, period.

How To: Cook Fish Without Actually 'Cooking' It

Preparing and serving seafood can be a daunting task. Fish is so delicate that one extra minute of heat can turn a juicy, flaky filet into a dried-out disaster. But that same fragility also allows us to use unconventional methods to chemically transform the fish into its cooked consistency.

How To: 3 Must-Try Ways to Eat Avocado

Avocado is great in guacamole or as slices on a sandwich, but there's so much more you can do with this wonderful fruit (call it a vegetable, that's fine—but it's technically a fruit). While I could eat guac every single day, these are some of my favorite recipes to spice up avocados a bit, from making a guilty snack to a condiment and even dessert!

How To: Cut a Cooked Steak the Right Way

There is no greater food to master than steak. If you can make a steak that's only marginally better than your neighborhood Applebee's, you'll still have friends waiting outside your door for steak night. And if you can make steak as good as that expensive gourmet steakhouse you went to for your birthday? Well, your popularity is about to increase dramatically.

How To: The Easiest Way to Smoke Food Without a Smoker

There's something primal about the smell of smoking food. Somewhere deep in the recesses of our souls, we remember a time when humans only ate by the fire. Or perhaps that's just something I tell myself. Either way, it's hard to smell smoke and food and not feel like you should be eating. And, as chef Edi Frauneder said in a recent Saveur article, "Grilling is convivial. There's something about this act of coming together over an open flame that just says vacation."

How To: 4 Tasty Reasons to Not Throw Away Your Potato Skins

Potato peels are largely misunderstood creatures. They're shucked away from every mashed potato dish like some icky rag that has no business in your kitchen. PS: Quit it. By ditching the peels, you're not only missing out on fiber and large amounts of potassium (even more than a banana), you're tossing the potential for chewy, crunchy finger food. So the next time you're left with a plate of scraps, here are four tasty reasons to hold onto them.

News: Ditch Your Mandoline for a Handheld Slicer Instead

At first glance, mandolines seem like such a good idea. After all, who wouldn't want a tool that can create picture-perfect and paper-thin slices of fruits and vegetables that would put even the sharpest chef's knife to shame? Your French fry game would never be the same. Salads would become works of art. Your casseroles would cook perfectly evenly, since the ingredients would be cut uniformly.

News: Inspire Your Kids to Cook with a Safe Mini Knife Set

When you have a parent who cooks—and has you act as sous chef—the kitchen automatically becomes a less intimidating place. In other words, kids who know their way around the kitchen will most likely become adults who cook for themselves, which also means that they'll eat more unprocessed whole foods, save money, and maintain a healthy weight.

How To: Make Cereal Milk—A Momofuku-Inspired Drink

If you have satisfying memories of slurping up the sweet milk left in the bowl after eating your cereal, then this cereal-infused milk will make you feel like a kid again. Although people have technically been enjoying cereal milk since the invention of cereal, it was recently made popular as a standalone drink by the playful and quirky Momofuku Milk Bar in New York City. Created by pastry chef Christina Tosi, it's a "recipe" that is both simple and brilliant. The original Momofuku brand cere...