It’s not off, it’s fermented—microorganisms can preserve foods

All female mammals produce milk to nurture their young. Humans are unique in that some of us continue to consume milk as adults. Drinking milk, whether from a cow, goat, sheep, or buffalo, has many benefits. It’s rich in fat, protein, sugars, and micronutrients such as calcium and vitamin D. Plus it’s a source of clean water, and researchers believe it may even supply antibodies that fight infection.

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Making daily homemade meals special: just add a little umami

Meals out can give the family cook a welcome break. At times when the family can’t visit that favorite restaurant, the person in charge of planning meals may feel a little extra pressure to mix things up and deliver deliciousness every day. That’s when umami and the savory flavor it offers can be extra important—a big help in making meals special.

It may be a Japanese word, but umami is now universally recognized as the fifth taste, and it’s found in foods around the world, like mushrooms, asparagus, anchovies and tomatoes, to name just a few. On an extra busy Monday, why not put on a pot of Harira Soup, a favorite Mediterranean dish that uses tomatoes for an extra umami boost?

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MSG Helps to Boost Flavor & Lower Sodium

Many recipes rely on salt as a way to boost the flavors in a dish, reduce bitterness, and even improve the aroma. When looking to cut back on sodium, many people fear their meals will be flavorless, but that doesn’t have to be the case. With a little kitchen creativity, it can be easy to create wholesome, flavorful recipes that are lower in sodium.