From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Soy isn’t just found in edamame and tofu, it’s in a variety of foods that you might not be aware of. Here’s some helpful info on the different forms of soy and why some kinds may be better for you than others.
Discover the benefits and controversies surrounding soy.
Curious about this ancient — yet newly revitalized — culinary concept? Find out what the hype is over sprouted grains.
Sprouts: buy these little green nutritional powerhouses at the store or make your own at home using seeds, a glass jar and some cheesecloth.
Celebrate St. Patrick's day with a simple side dish -- Brussels sprouts cooked in beer.
The FDA categorizes sprouts as a potentially hazardous food, which means they can carry illness-causing food bugs. Does this mean you should steer clear of them?
Pick up a bunch of these round beauties on your next trip to the market. No sure how to cook them? We’ve got simple recipes to get you started.
A breakdown of the nutrients present in the various dairy alternatives, and some commentary on the continued increase in popularity of soy-free options like coconut milk.
Miso is a Japanese flavor base used in soups, dressings, sauces, marinades and glazes.Use it to make Robin Miller's Miso-Honey Glazed Salmon with Orange and Soy.
Think you're not a raw kale lover? Think again, and try this recipe, it's converted many.