When you hear the term “fermented,” foods and beverages like pickles, sauerkraut, kombucha, and kimchee may immediately come to mind.
Author: Michelle Dudash, RDN
Back-to-school season can be a time of excitement and new beginnings for families, but it also means getting back to busy weeknight schedules with extracurricular activities and the intention of an earlier bedtime.
I learned the importance of lemons during culinary school and as a line cook in fine dining.
Peruse the cracker aisle these days and options abound beyond the typical recipes with refined wheat flour, vegetable oil, and basic flavors.
From cheese to yogurt alternatives to refrigerated beverages, soyfoods have made their way into the dairy aisle in US grocery stores within the last few decades.
Dietitians are aware of two beverage categories that continue to increase independently in market share: alternative milks and cold coffees.
Today’s DietitianVol. 26 No. 1 P. 10 While the tinned tuna and salmon consumers grew up with still has its…
Today’s DietitianVol. 25 No. 9 P. 12 While the idea of preparing an Asian-inspired stir-fry sounds exciting, home cooks may…
Today’s DietitianVol. 25 No. 9 P. 66 As a child, my mom would surprise my siblings and me every so…
Today’s DietitianVol. 25 No. 4 P. 10 Tofu (or bean curd) traditionally has been consumed in Asian countries for centuries,…