Nutrition

From green tea and lemons to red wine and fish, some foods deliver even more nutritional punch when paired. Here’s how to take advantage of nature’s most powerful food synergies.

Mark Bittman’s no-fuss approach to cooking focuses less on precise measurements and more on putting your personal food preferences front and center.

They may look like pesky weeds, but these greens deserve a place on your plate.

Easy to grow, these lively wonders add crunch and nutrition to all kinds of dishes.

For nearly 50 years, Jacques Pépin has been a cooking inspiration. Today, his elegant but efficient approach to food is more in demand than ever.

Versatile and simple to use, every spoonful of this Japanese seasoning is brimming with flavor and essential nutrients.

Catered banquets. Big-deal dinners. Gobbled-down anything. The eating scenarios we face at work are rarely ideal. Here’s how to make the best of three tough situations.

Tasty, healthy food doesn’t have to be fancy or overdone. In fact, the cooks from Canal House think the simpler, the better.  

Cauliflower is a richly flavored, tasty treat that detoxifies the body, discourages cancer and offers a big immunity boost.

Discover the important fat-blasting factors that can help you burn more calories, maximize your metabolism, and drop unwanted weight for good. 

Everything you need to know about ­selecting and enjoying terrific wines is already within your grasp.

Instead of following complicated, unsatisfying diet regimens, tune in to your own senses and instincts.

It’s tempting to fall back on packaged or processed foods when you’re in a rush, but there are better ways to get food on the table. Here, five respected whole-foods chefs share some tips on making great, healthy meals on the fly.

Katrina Heron thinks that small-scale farmers and organic growers have been misrepresented. In her new book, she aims to set the story straight.

Having a peaceful meal isn’t just about setting a mood, it actually helps you digest and assimilate your food better.