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Please Pass The Peanut Butter

Peanut butter’s gotten a bad rap, up until now. Nutritionists and health researchers are just learning that peanut butter is a good source of protein, fiber, folate, phosphorus, potassium, magnesium and even phytochemicals!

Picking The Best Spring Produce

It’s hard to go wrong in the supermarket produce department at this time of year. Peak spring vegetables are making their way to market, and the color, flavor and nutritional content of these seasonal delights couldn’t be better. This makes spring a perfect time to try new vegetables!

Culinary Herbs – Cleaning, Drying & Preparing

Fresh herbs are readily available in most markets these days, and they are always nice to use. But they can be expensive, and they have a short live span. Moreover, you have to buy a good-size bunch when your recipe may call for just a few sprigs. So it is important to store fresh herbs carefully and use them up – they always add something special to eggs or a salad.

Six Top-Turkey Questions

After years of answering over 20,000 calls about turkey handling and preparation, USDA’s Meat and Poultry Hotline home economists say these are the questions they hear most often.

Seafood: A Great Catch

Are your menus stuck in a rut — with meat or poultry on the plate every night? Break the monotony with seafood, a healthful alternative that’s typically low in fat and high in protein, vitamins and minerals, including B vitamins, iron, zinc, selenium and copper. Some seafood also contain omega-3 fatty acids that may lower risk of heart disease and some cancers.

Sucralose: Everything You Need to Know

Sucralose is the only low-calorie sweetener made from sugar. It is used around the world as an ingredient in low-calorie processed foods and beverages, and as a tabletop sweetener available to consumers in supermarkets and other consumer outlets. Diabetic Gourmet Magazine Article

Thermometer Guidelines for Turkey

What is the safe temperature when cooking turkey? Find out here! Plus, check out our special Thanksgiving food and cooking section dedicated to diabetics!

Fish and Shellfish – What’s The Difference?

All fish can be classified into two very broad categories: fish and shellfish. In the most basic terms, fish have fins, backbones, and gills, while shellfish have shells of one form or another.

About Olive Oil

Olive oil is graded according to the degree of acidity. The best olive oil is made from olives that are hand-picked and then cold-pressed (that is, without heat or chemicals), a process that produces a naturally low level of acidity.

Learn About Fennel

There are two types of fennel, both with pale green, celerylike stems and bright green, feathery foliage. Find out more about fennel!

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