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Keep the bacon, lose the fat: tips on how to adjust fat content without sacrificing the flavor

By Katya Baxter, Nutritionist,

We all agree that fat makes food taste better. Yet, all too often recipes contain more fat than necessary to achieve the full flavor profile of a dish.

According to the Culinary Institute of America, keeping the overall fat content to about 20% of the dish in [...]

Adding flavor and substance to your vegetable-based dishes

By Katya Baxter, Nutritionist,

Although vegetable-based dishes are becoming more popular, there is still plenty of work to be done before they earn the well-deserved respect and become a common occurrence on the menu.

In my conversations with a number of chefs about creating more vegetable-based dishes on the menu, two big [...]

6 Ways to add flavor and nourishment to a bowl of oatmeal

By Katya Baxter, Nutritionist,

Hot oatmeal is making the news! Jumping on the bandwagon with the Starbucks, Jamba Juice and others, McDonalds is now adding hot oatmeal option to its menu. Will it catch on? Time will tell. In the meantime, according to the Packaged Facts’ Breakfast Trends in the US Foodservice [...]

2010 Flavor Trends Predicted

One year now, we could be looking back and thinking, “That was really the sweet potato’s year.” According to the taste analysts at Mintel research, sweet potatoes are on the short list of foods sure to make it big in 2010. If you are a fan of rose water, hibiscus, cardamom, cilantro or [...]