There are so many things to think about when buying eggs, including the different grades, different colors, different ways the chicken is raised and the date on the carton. Here’s a few answers to your questions.
Grades- USDA Grade A eggs are the most common eggs sold in stores. Grade A eggs...
Your recipe calls for scallions but all you have are green onions. What do you do? You use green onions because they are literally the same thing as scallions! Two different names for the same thing can make things confusing.
Scallions (or green onions) are long, tender green and white stalks with...
Have you ever started working on dinner to later realize you don’t have an ingredient? How about the time you realized you were supposed to let the meat marinate in the refrigerator overnight? These are classic examples of not fully reading the recipe well before mealtime. How does the story end?...
Like in most subject areas, there will always be myths, particularly when it comes to food and health. Here are five nutrition myths I am happy to debunk.
1. Carbs are bad for you. Carbohydrates serve as your body’s preferred source of energy for daily tasks and it provides fuel...
Refried beans may not have the most appealing look, but their creamy delicious taste makes up for it. They are traditionally made from pinto beans, but black beans may be prepared this way as well.
Contrary to their name, refried beans are not fried twice. They are boiled, mashed and then either...
Protein powders can be spotted on the shelves of supplement stores, pharmacies, fitness centers and big box stores. Perhaps you’ve wondered if you should be bulking up on protein powder, too.
Protein is a macronutrient important for building muscle mass, repairing tissue and powering the immune...
This blog post was written by Nutrition & Wellness intern, Kelley Herman.
Most people are used to going to the grocery store, cruising down the cracker and snack aisle, and picking up some granola bars or crackers for quick snacks in the future. These prepackaged options are...
Couscous (pronounced kūs kūs) has made a notable mark in North American cooking. While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain...
If you’ve never seen poppy seeds, you may wonder what these tiny dark specks are doing all over your bagel. Poppy seeds are often used in baked goods, giving the product a slight nutty, sweet/spicy taste, a crunchy texture, and a unique decoration.
There are many different types of poppy seeds,...
This blog post was written by Illinois State University graduate student and dietetic intern, Emily Kearney.
Fiesta casserole is a quick and easy weeknight meal that is ready in 30 minutes. It can be made in one pot or a skillet, so the cleanup is minimal. Fiesta casserole makes for...
