A fundraising appeal from Dr. Mark Hyman urging readers to use the Environmental Working Group's Food Scores database and to donate $140 or more to receive EWG's 2014 Holiday Gift Bag.
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Cooking
Recipes and cooking advice.
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Cooking
What is the best way to cook red cabbage?
Comparing steaming, microwaving, boiling and stir-frying, researchers found every method cut the anthocyanin and glucosinolate content of red cabbage. Steaming retained more vitamin C and antioxidant activity than boiling or stir-frying; raw cabbage rated highest of all.
Cooking
AgriLife Extension statewide initiative includes easy-to-make recipes, videos, cooking schools, more
Texas A&M AgriLife Extension's Dinner Tonight! program releases a new video each Monday and offers more than 250 free webcasts of quick, low-cost recipes, plus blogs and cooking schools, to get families eating at home together again.
Cooking
Food recipes: Red Velvet Pancakes
A gluten-free recipe from Christi Silbaugh and Michele Vilseck's "Gluten-Free Made Easy": cocoa and buttermilk pancakes built on Pamela's baking mix, tinted red and topped with a cream cheese glaze and chocolate syrup. Makes four servings.
Cooking
How to Safely Store, Thaw, and Roast a Turkey
Turkey safety tips: skip fresh pre-stuffed birds, thaw only in the refrigerator, cold water or the microwave, wash everything raw turkey touches, cook to an internal 165F, and throw out anything left at room temperature more than two hours.
Cooking
To Wash or Not to Wash Your Turkey
USDA advises against washing a raw turkey: bacteria cannot be rinsed off, and splashing juices spread them to counters, utensils and other foods. Wash hands for 20 seconds before and after handling the bird, and cook it to an internal temperature of 165 F measured with a food thermometer.
Cooking
How to cook a turkey for thanksgiving
A USDA turkey guide: free range means documented outdoor access, the inspection mark signals a safe and accurately labeled bird while Grade A describes meatiness and appearance, and shoppers should allow a pound per person, or 1 1/4 pounds for frozen pre-stuffed turkeys.
Cooking
Happy Thanksgiving: Safely roasting a turkey, recipes for turkey, stuffing, baked apples and sweet potatoes, and green beans
A USDA consumer guide covers buying fresh or frozen turkey at about 1 pound per person, warns against fresh pre-stuffed birds because bacteria in stuffing can multiply, and gives the three safe thawing methods: refrigerator, cold water, or microwave.
Cooking
Don't Swallow This for Diabetes - Even If a Celebrity Chef, Paula Deen, Hawks It
Dr. Mercola criticizes Paula Deen for becoming spokesperson for a diabetes drug carrying a black box warning over thyroid cancer and pancreatitis, citing a meta-analysis of 13 trials that tied diabetes drug treatment to 43 percent higher cardiovascular death.
Cooking
Diabetes Recipes: Caribbean Red Snapper / Pargo rojo caribeño
A recipe for red snapper simmered with onion, red pepper, carrots, garlic, white wine, tomato and olives, topped with low-fat feta or ricotta, with diabetic exchanges and a 220-calorie-per-serving nutrition panel.
Cooking
Diabetes recipes: Beef or Turkey Stew
A diabetes-friendly stew of cubed lean beef or turkey breast browned in olive oil, then baked with garlic, onion, celery, peppers, tomato and broth before potatoes, carrots and peas go in. A 1.5-cup serving: 320 calories, 7 g fat, 24 g protein, 8 g fiber.
Cooking
Diabetes recipes: Spanish Omelet / Tortilla española
A baked potato-and-vegetable omelet bound with three eggs, five egg whites and part-skim mozzarella, cut into five servings of 260 calories each. It works for breakfast, brunch or any meal, served with fruit salad and a whole grain roll.
Cooking
Safe Minimum Cooking Temperatures
A foodsafety.gov chart of safe minimum internal temperatures: 160 degrees for ground meats, 165 for poultry, stuffing, leftovers and casseroles, and 145 with a three-minute rest for beef, veal, lamb and pork. Color is no guide -- cooked pork and red meat can stay pink.
Cooking
Green Bean Casserole Recipe
Campbell's 1955 original mixes condensed cream of mushroom soup, milk, soy sauce, pepper, cooked green beans and French fried onions, bakes at 350 F until bubbling, then browns the remaining onions on top. Butter, cheese and vegetable soup can replace the canned soup.
Cooking
EWG's kitchen tips
EWG research head Jane Houlihan offers holiday kitchen tips on choosing food low in added chemicals and pollutants, using non-toxic cookware, and storing and reheating leftovers safely. The letter closes with an appeal for end-of-year donations to EWG.
Cooking
Pumpkin-apple soup: cancer fighting diet & nutrition (Video)
A video segment on pumpkin-apple soup, presented as part of a cancer-fighting diet; the post carries no accompanying text.
Cooking
How to handle and prepare a beef brisket safely - USDA (video)
No article text accompanies this USDA video.
Cooking
How to cook ham safely - USDA (video)
A USDA video on safely cooking ham; the archived entry carries no accompanying article text.
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