Sauerkraut: Fermented Cabbage With Big Flavor
A practical look at sauerkraut, traditional fermentation, nutrition and easy ways to enjoy it.
Tart Cherry Juice and Gout: What to Know
What tart cherry research can—and cannot—tell us about gout, plus practical tips for choosing tart cherry juice.
Pistachios: Small Nuts, Big Nutrition
Pistachios offer plant protein, fiber, unsaturated fats and useful micronutrients in a small serving.
Broccoli: A Green Vegetable Worth Eating
Broccoli supplies fiber, vitamins and plant compounds—and the stems are useful too.
Walnuts: Nutrition in a Crunchy Package
Walnuts provide plant protein, fiber, unsaturated fats and ALA, a plant-based omega-3 fatty acid.
Blueberries and Cinnamon: A Simple Flavor Pairing
Blueberries and cinnamon make an easy pairing for oatmeal, smoothies, yogurt alternatives and more.
How to Ripen an Avocado Faster
Use a simple paper-bag method to help a firm avocado ripen faster, then refrigerate it when ready.
Avocado: Creamy Fruit With Healthy Fats
Avocado provides unsaturated fat, fiber, potassium and a creamy texture that works in many meals.
White vs. Brown vs. Black Rice: What’s the Difference?
Compare white, brown and black rice by processing, fiber, texture, cooking characteristics and plant compounds.
Sunflower Seeds: Tiny Seeds, Big Benefits
A practical look at sunflower seeds, their key nutrients, and easy ways to enjoy them.