Steaming and Sauteeing Tender Greens For me, there are two types of greens. Kale, turnips, collards, broccoli rabe, mustard greens are tough, assertively flavored greens, while spinach, Swiss chard (pictured), and beet greens are milk and tender.

The History of Dijon Mustard Mustard is an ancient and romantic spice, and throughout time has remained one of the world's most popular seasonings. Both the mustard seed and plant have been glorified for centuries in conversation, literature and poetry, and its use has been traced to prehistoric times.

Refrigerator Disaster? Put an end to Fridgeophobia Fridgeaphobia, the fear of cleaning out the refrigerator, leaves many people afraid to take the plunge and see what's behind closed doors. The symptoms of a fridgeaphobic? USOs--unidentified shriveled objects littering the shelves, unpleasant odors seeping through the door, and police tape plastered across the front of the refrigerator.

A Pinch of Controversy Shakes Up Dietary Salt The human body needs salt to function, but too much can lead to problems, including high blood pressure.

Questions Keep Sprouting About Sprouts Sprouts--those crunchy, healthy newborn plants often associated with the hippie days of the 1960s--have in this decade become regulars in salad bars and produce departments across the country. But along with their increasing presence has come an increasing frequency of sprout-related food-borne illness.

Can Your Kitchen Pass the Food Safety Test? What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards? They can help, but a truly cleankitchen--that is, one that ensures safe food--relies on more than just looks: It also depends on safe food practices.