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News and Features Related to Health & Cooking

  1. 'Electrified' Sweet Potatoes May Be Even Healthier

    Aug. 20, 2012 -- Sweet potatoes are already packed with antioxidants and fiber, but zapping them with an electric current can boost these levels by as much as 60%, a new study shows. The simple experiment doesn’t change the taste of the tuber either, says researcher Kazunori Hironaka, PhD, of the Un

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  2. Deaths in Salmonella Outbreak Traced to Cantaloupe

    Aug. 20, 2012 -- Two people from Kentucky have died in an ongoing 20-state salmonella outbreak that has sickened at least 141 people. CDC officials say cantaloupe from "a farm in southwestern Indiana" is responsible for the outbreak. These cantaloupes were shipped to other states. Neither the CDC, t

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  3. 3 Ways to Cook Eggs

    Do you still think of eggs as nutritional no-nos? A growing body of research scrambles the old thinking that eggs raise the risk of heart disease. One egg does contain 186 milligrams cholesterol, but an analysis of two large studies found that healthy people who ate eggs didn't have an increased ris

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  4. How I Learned to Love Eggplant

    As a kid, I liked the looks of garden-grown eggplant with its deep purple jacket and little green cap, but I just didn't like eating cooked eggplant -- the seeds, the spongy texture, the ugly brown-beige look of it. Coming home from school to discover eggplant was on Mom's dinner menu, I'd plot how

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  5. Onion Recalls Continue

    Aug. 2, 2012 -- Tons of ready-to-eat and ready-to-cook foods have been recalled because of listeria contamination at a California onion plant. Gills Onions of Oxnard, Calif., processes more than 90,000 tons of red and yellow onions per year. A wide variety of products use the plant's chopped, sliver

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  6. Q&A With Rocco DiSpirito

    Born in Queens, N.Y. and educated at the Culinary Institute of America, Rocco DiSpirito is best-known as a celebrity chef, cookbook author, TV host, and food truck purveyor. He recently talked to WebMD the Magazine about how he got on the path of healthy cooking, why he loves his job so much, what h

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  7. How I Got My Husband to Love Rhubarb

    Kim Ode's husband, John, isn't big on desserts. So this 57-year-old, Minneapolis-based reporter always assumed that's why he declined all the rhubarb pies and tortes she liked to make. But when she came home with the news that she'd be writing a book about rhubarb, "the truth came out," Ode laughs.

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  8. Three Ways to Cook Cod

    In the world of seafood, cod is a quiet cousin. Other fish, especially salmon and tuna, get all the attention as standout sources of heart-healthy omega-3 fatty acids. But the humble cod is unfairly forgotten, says Elisabetta Politi, RD, MPH, nutrition manager of the Duke Diet & Fitness Center. "I s

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  9. Off the Menu: Cathy Whims

    "I'm not Italian, but I feel like I've chosen a great cuisine," says Cathy Whims, chef/owner of Portland's acclaimed Nostrana restaurant. "It's very healthy and seasonal and rewarding," adds the four-time nominee for best chef in the Northwest by the James Beard Foundation. When she's not at Nostran

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  10. 5 Easy Weeknight Meals

    Chef Chris Scott is co-founder of Brooklyn Commune, a café and market in New York. He and his wife, Eugenie Woo, began the venture in late 2010 to foster community around good food.  The café is a hot spot for busy families who stop in to eat wholesome sandwiches and salads at large communal tables,

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