This blog post is written by Illinois State University graduate student and dietetic intern, Alyssa Laing. We’re all guilty when it comes to throwing away uneaten food that we’ve let spoil or sit in the fridge past its prime time. According to the United States Department of Agriculture (...

This blog post is written by Illinois State University graduate student and dietetic intern, Alyssa Laing. Whether you’re cooking for a family or just yourself, you’ve probably come across the challenge of deciding how much food to make. We often overestimate what we will eat and end up...

It looks like a burger. It tastes like a burger. It even “bleeds” like a burger. However, this burger is not made of meat. Plant-based burgers and meat alternatives are the trendy new food that have hit the market in response to consumer’s eco-friendly demands.   What’s in a plant-based...

This blog post is written by Illinois State University graduate student and dietetic intern, Alyssa Laing. Whether you’re celebrating this season of Lent for religious purposes, or you just simply enjoy “Fish Friday’s”, incorporating weekly seafood into your diet is a great habit. Not...

Paprika is the dash of red color that usually tops deviled eggs. It’s a spice that some cooks would consider more of a garnish than a powerful flavoring agent. However, paprika comes in three different types, each with its own tasty purpose. Paprika is made from grinding varieties of dried mild...

Puff pastry and phyllo (or filo) dough produce amazing appetizers, breakfast pastries, and decadent desserts. While you can get out your French rolling pin and make them yourself, you can also settle for the convenience of grabbing a package from the frozen food aisle. Both doughs are flaky and...

As Valentine’s Day approaches, you may find yourself reflecting on relationships. Positive relationships, whether with a partner, child, parent or friend, can be strengthened by doing activities together. This holiday, consider cooking a meal with your loved one, which can be just as nourishing for...

Brown sugar can give a rich caramel flavor to sweeten so many foods. As it sits in your pantry next to the canister of white granulated sugar, you may have wondered, “What makes brown sugar brown?” Molasses is the answer. While the processing of white sugar creates molasses, it is processed...

While a persimmon will probably never be as popular as an apple in the U.S., this lesser known fruit packs a punch of sweet flavor. If you’ve ever seen a persimmon, you may have mistaken it for an unripe tomato, as they look and feel somewhat similar. A ripe persimmon is dense with waxy skin and...

If you enjoy Asian cuisine, you likely are a fan of soy sauce. This condiment originated in China over 2,000 years ago and is a staple ingredient in many Asian countries. This salty liquid is made from fermented soybeans, roasted wheat, and of course, lots of salt. There are many varieties of soy...