In this week's news: The World Health Organization doesn't sugarcoat its advice; fruits and vegetables feel the love -- even in school cafeterias; and food labels get ready for their makeover.
Low fat is out and healthy fat is in. Does that mean the era of low fat cookies is over? Not necessarily. Find out which fats are now recommended and how low fat foods can fit into a healthy diet.
A recent episode of 60 Minutes titled “Is Sugar Toxic” had folks buzzing over Twitter and whispering at the water cooler. But is sugar really the enemy ?
Looking for a creative replacement for processed table sugar? These four natural sweeteners can bring new flavors and different levels of sweetness to your favorite recipes.
In this week’s nutrition news: Slashing sugar helps make you healthier, enjoying lunch away from your desk and does the “5 second” rule for germs really exist?
New research is giving us another reason to question the safety of artificial sweeteners. Researchers concluded that artificial sweeteners may be contributing to diseases like obesity and diabetes. It may be another reason you should swap the pink or blue packet of the artificial stuff for something more natural.
Subway cedes top “healthy” chain spot to Chipotle; FDA to require added-sugar info on labels; and a study says soybean oil may be making us fat and diabetic.
In this week's news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.
Follow these step-by-step tips to learn how to make two styles of meringue: French (as used on a pie) and Swiss (which is cooked and used, for example, in buttercream); then see more in a how-to video.
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