When it comes to dinner, we’re all about fast prep with fancy results. After all, the meal has to be delicious and healthy, so we don’t just order takeout—but it also has to be quick and simple to make, because we don’t have time for elaborate kitchen acrobatics most nights, and we’re guessing you don’t, either.
A vegan (and potentially Paleo) dessert that tastes just as good as it makes you feel. It is a great way to fix that sweet tooth without the guilt.
This week we learn about the first genetically modified apple to hit stores, poison in our food wrappers, and what “certified humane” means on our meat.
The season's best produce is packed with flavor and bursting with nutrients
The best Fall colors aren’t in the leaf pile—they’re on the plate like pears, butternut squash, sweet potatoes, kale, and more. See why they are so power-packed and how to store and cook them.
A fall menu so comforting, it's like wearing a Snuggie
For this fall menu we’ve braised tender brisket with pomegranate juice. We’ve paired it with a low sugar Apple-Raspberry Oat Crumble.
Our weekly column on the latest nutrition and healthy eating news
The evidence in favor of fruit just keeps mounting. The August issue of Tufts Health & Nutrition Letter reports on a large Chinese study linking eating more fruit with better heart health.