Have you ever wondered what cream of tartar is? What does it do? What does it taste like? Do I have to use it, or can I just skip over it? This mystery ingredient serves a purpose, particularly in two foods: meringue and snickerdoodle cookies. Cream of tartar’s scientific name is potassium...
Salt is the most common ingredient in foods, which is probably why 90% of Americans consume more salt than the recommendation. This can be a problem as an excess of sodium can lead to high blood pressure, increasing the risk of heart disease and stroke. Those looking for lower sodium options often...
Research indicates that people who cook more meals at home, rather than eating out or grabbing take-out, have a healthier diet and lower risk of chronic disease, such as type 2 diabetes. However, cooking at home for someone with limited mobility, disability, injury, or health conditions, such as...
Vitamin D is an important nutrient, but unlike most nutrients, it can be difficult to obtain through food. You may be wondering, “am I getting enough?”Vitamin D is critical in helping the body absorb and retain calcium and phosphorus, both of which are necessary for building strong bones. Plus,...
Garlic is a staple in most every home kitchen. It packs big flavor. Yes, a dish that is a little heavy on the garlic will give you garlic breath but wear it proudly and embrace social distancing!Garlic can be purchased or harvested in many forms, including green garlic, a head of garlic, minced...
It’s inevitable that we all get older, but as my grandpa used to say, “it’s better than the alternative!” Our bodies experience many changes as we age, including those that we can see, like gray hair or wrinkles and those not as visible, such as the stiffening of our blood vessels and arteries...
This article is written by Illinois State University dietetic intern, Maggie Loveridge. Maggie spent four weeks of her internship with University of Illinois Extension.Ever heard of the slogan ‘Taste the rainbow,’ by the famous candy brand Skittles®? While you may ‘taste’ the rainbow when...
Swiss chard is the less popular green when it sits next to spinach and kale, but it deserves its shining moment, too. It has big, dark green leaves and stalks that can be white, red, or a rainbow of colors including yellow and orange. It has a slightly bitter taste, but that can be resolved with...
Dark leafy greens are not everyone’s cup of tea. Collard greens, kale and turnip greens, for example, can taste bitter, especially when not handled in a way to alleviate some of that bitterness. However, spinach is a dark leafy green, less bitter than most, and still packs the nutritional punch of...
A little spring cleaning and decluttering can be hard work, but the end result is worth it. According to National Science Foundation (NSF), the kitchen is said to be the germiest room in the house. Everyday tasks, such as washing dishes and prepping food can actually spread bacteria if not done...
