You probably learned about the five different flavors we sense in foods: sweet, salty, sour, bitter, and umami (a savory, meaty flavor) in school. It’s believed that the ability to sense each of these flavors evolved to improve our survival as a species. The sweet taste of fruit is due to the carbohydrates, often sugars, ... Genetics and Taste
 
Cooking

Peppers are not just another pretty vegetable. Packed with vitamin C and water, they can be added to at least a dozen different dishes to boost color, taste, and texture. Beyond vitamin C, red bell peppers contain the antioxidant capsanthin, which gives them their bright red color while yellow...
 

Looking for compelling nutrition posters to brighten your walls with motivation and education? You have come to the right place!
 

With these incredible kits and resources, all you have to do is place your order, then sit back and wait for your materials to arrive.
 
Cooking, Food and Health

Quick question: mushrooms are vegetables, right? We find mushrooms in the produce section of the grocery store and the USDA includes mushrooms in the list of vegetable choices, but technically, mushrooms are fungi. Yet who wants to eat a fungus? Well, it turns out that mushrooms are great for you and well worth overcoming any ... Mushrooms: Packed with Nutrients
Cooking, Kids

Maybe it’s time to stop using the jar or bottle and instead go with fresh ingredients to add pizazz to your meals!
Cooking

If you are looking for an onion that is easy to use in your kitchen, consider leeks. Here is what is good about them: they are more mild they do not require peeling they keep well for a month in the refrigerator you can slice them as you go...
Cooking, Prevention

One often overlooked effect of aging is decreased sense of smell and taste that can lead to diminished appetite and weight loss, malnutrition, impaired immunity, and worsening health...