Unfurling its lush, ruffled leaves while strong stalks blush to a deep pink, rhubarb calls us to savor the strong, tart, acidic taste of a healthy spring tonic. Technically rhubarb is a vegetable, but because it is typically combined with sugar and eaten … read more

New York Times wellness blogger and nutritionist Dawn Lerman grew up around food: Her father was known for his witty ad campaigns; he was responsible for such iconic slogans as “Coke Is It,” “This Bud’s for You,” and “Leggo My Eggo.” Unfortunately, he … read more

Fleshy, green and succulent, asparagus is the ultimate spring vegetable. Known for its cleansing diuretic properties for centuries and once only available in spring, it has become a year-round favorite on American tables. Early culinary records indicate asparagus, which is a native of … read more

Learn. Cook. Eat. Drink. Laugh. This is the mission statement of the Gig Harbor Cooking Club, an eclectic group of amateur chefs who have formed lasting friendships through food. The club began two years ago, after one member spent a month in Korea. … read more

Making a New Year’s resolution? Don’t forget salt. Most Americans consume about a 1,000 milligrams of sodium over the amount recommended by nutrition and health experts. New research shows cooking with spices and herbs could help you ditch the saltshaker and meet sodium … read more

Fats, oils and grease from kitchens can impact sewer systems in a big way. When poured down a drain inside the house, these items can quickly damage or clog sewage pipes. Whether your house is on a septic system or connected to a … read more

Thanksgiving is such a great holiday. We take time to be with our loved ones and be thankful for our relationships, our health and our opportunities. It’s a time to celebrate the harvest and all of the wonderful flavors and colors and textures … read more

As the seasons shift from summer to fall, you can begin looking forward to warm flavors and fresh inspiration. Below are two recipes from the Wilton Test Kitchen, which created new takes on favorite comfort foods inspired by the 2015 Baking and Decorating … read more

What do you do with a zucchini the size of a small pony, enough basil to fill a wheelbarrow, so many small tomatoes that could choke a dragon, and ample packages of moose meat in the freezer? These items in themselves come with … read more