KitchenDaily

Sweet Potatoes Vs. Yams: Is There A Difference?

Joseph Erdos — 2011-11-16T14:00:00Z

EatingWell
Before you reach for the candied yams this Thanksgiving, there's something you need to know. They're not actually yams! All this time Americans have been making the mistake of calling sweet potatoes "yams." But there's actually a difference. It turns out sweet potatoes and yams are not even related. They are two different species of root vegetable with very different backgrounds and uses.

So why the confusion? The U.S. government has perpetuated the error of labeling sweet potatoes "yams." In most cases sweet potatoes are labeled with both terms, which just adds to the confusion. Since there are two types of sweet potatoes, one with creamy white flesh and one with orange, the USDA labels the orange-fleshed ones "yams" to distinguish them from the paler variety. Ok, so that sort of makes sense. But why call the orange-fleshed ones "yams" in the first place? So to understand the difference between yams and sweet potatoes, we have to dig a little deeper (tuber pun intended).

Sweet potato (left) and yam (right).
Photos courtesy: Getty/Jupiterimages
Sweet potatoes (Ipomoea batatas) come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft. All sweet potato varieties generally have the same shape and size -- they are tapered at the ends and much smaller than the aforementioned yams.

Americans have been calling the orange-fleshed variety of sweet potatoes "yams" since colonial times when Africans saw familiarities in them to the tuberous variety. The USDA decided to label them as "yams" to differentiate the two varieties. Both varieties of sweet potato, including "yams" can be widely found in supermarket.

Yams (family Dioscoreaceae) are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. The tubers can be as small as regular potatoes or grow upwards of five feet long.

The word yam comes from an African word, which means "to eat." The yam holds great importance as a foodstuff because it keeps for a long time in storage and is very valuable during the wet season, when food is a scarcity. For eating, yams are typically peeled, boiled and mashed or dried and ground into a powder that can be cooked into a porridge. Yams can be found in international markets, such as those that specialize in Caribbean foods.

For more information on sweet potatoes, visit the North Carolina Sweet Potato Commission.

For more on the nutritional value of sweet potatoes vs. yams, visit Livestrong.com.

For sweet potato recipes, see: Thanksgiving Sides: Our Best Recipes For Potatoes and Sweet Potatoes

So, the big question is: What do you call sweet potatoes? Let us know in the comments section below.

All About Cheese: The Comprehensive Guide to Swiss Cheese

Joseph Erdos — 2011-08-19T08:00:00Z

Getty
In our series on cheese, we aim to demystify the world of cheeses. This time it's all about Swiss cheese.

Cheese! Everyone loves the stuff and it's easy to understand why. Cheese is flavorful, rich, sometimes creamy or crumbly, and always comforting. One nation in particular has a particularly soft spot for cheese ...

The food culture of Switzerland is shaped as much by its melting pot culture (as is evident by its four main languages) as it is by its mountainous terrain. Amazing cheeses (mostly made from cow's milk) are produced especially in the Alpine regions. You'll find soft and buttery cheeses as well as hard melting versions, perfect for the national dish, fondue. The cuisine is very much focused on cheese, which isn't a bad thing at all for cheese lovers!

First, though, you must understand that "Swiss cheese" is not a type of cheese, like "American cheese". What we know of as the holy Swiss cheese from the deli counter is just a small fraction of more than a hundred Swiss cheeses. The world of cheeses in Switzerland is enormous, but in this article we discuss the most popular types of cheeses that are more easy to find in the States.

Appenzeller is a hard cheese produced in the Alps of northern Switzerland. The cheeses are brined in either a wine or cider mixture that's particular to each producer. The result is a robust cheese that's pungent in aroma and nutty in flavor.

Emmental is the cheese that we recognize as Swiss cheese, the semi-hard cheese with holes. This type of cheese has a piquant flavor that isn't quite sharp. It's great sliced for sandwiches or cubed for appetizers.

Gruyère is similar to Emmental, but it typically has no holes. Gruyère can range in texture from creamy to firm. It has a nutty flavor that is more pronounced when aged. It's great in a grilled cheese sandwich or the dish croque monsieur. It commonly tops French onion soup and is used in fondues. Try it blended with other cheeses in macaroni and cheese.

Raclette characterizes Switzerland more than any other cheese. This semi-hard cheese is typically shaved with a hot knife and spread on toasted bread to be enjoyed as a snack. It melts well and can also be used for fondue.

Sbrinz is one of the oldest European cheeses. It has an extra-hard texture that is almost like Parmesan cheese. It's great for grating over pasta dishes and also makes a nice appetizer when served along with antipasti.

Tête de Moine is made in the Jura mountains. The name translates to "monk's head" as it was originally produced by monks. The cheese is served in an unusual way -- it's scraped with a tool called a girolle. This knife-like contraption revolves around the wheel of cheese and scrapes ribbons of the pungent and fruity cheese. Tête de moine is ideal for a cheese plate served with toast or crackers and fruit.

Vacherin comes in two types, Mont d'Or and Fribourgeois. The first one is a soft creamy brie-like cheese that is made in the Jura region. It is produced seasonally and is sold in round wooden boxes. Fribourgeois is a firmer cheese that tastes a lot like Italian fontina. It's great used in fondues.

Read more about Switzerland's food culture in our encyclopedia.

Recipes to Try

o. Classic Fondue
o. Croque Monsieur
o. French Onion Soup
o. Cauliflower with Gruyere Sauce
o. Tomato, Prosciutto and Gruyere Sandwiches
o. Ham, Gruyere and Spinach Bread Pudding
o. Grilled Ham and Cheese with Strawberry Red-Wine Jam
o. Asparagus-Cheese Tartines
o. Outdoor Grilled Cheese Sandwich
o. Mac and Cheese

What the Heck Is ... Rosé?

Joseph Erdos — 2011-07-28T11:00:00Z

Blazey, Flickr
In our series "What the Heck Is ..." we share with you foods and/or ingredients that people should know more about. This week we're bringing your attention to rosé wine.

Are you looking for a summer drink that's refreshing, light and fruity? Rosé is your answer. But unfortunately not everyone knows about it. Over the years, some misconceptions have kept rosé from getting its due notice. It's not because the wine wasn't any good, but because it was confused with blush wines (often sold boxed or in jugs) of the '90s, which was when white zinfandel was big. But wine has come a long way since then. Tastes have matured, and thankfully people are pushing away the boxed blush and are appreciating rosé wines more and more. Rosé wines are very high-quality and still relatively affordable. Famous in Europe, these pink wines are dry, fruit-forward, refreshing and thoroughly enjoyable on a hot summer's day.

The making of rosé starts with dark-skinned, red wine grapes, like Cabernet Sauvignon, Pinot Noir, Grenache, Syrah, Merlot, etc. Rosé is not a blending of red and white wines, but white wine grapes are sometimes used in the making of rosé. Normally wines made from dark-skinned grapes turn into deep red-colored wines, that's because the skins are allowed to color the juice for a long period of time. But when rosé is made, the skins are removed after only a brief amount of time with the juice, as little as a few hours. The winemaker decides how little or how long to let the process run with periodic testing. This process eventually leads to the making of rosé wine. And that's why you will find rosé wines in a large range of colors, from very pale almost gray pink to peach to salmon to bright fuschia.

Men, listen up -- rosé is not a woman's wine. In Europe rosé is enjoyed by everyone. There's no reason to stay away from it because it's pink. Drink rosé young, preferably within 18 months of its production -- it's not a wine that you would age. Serving rosé slightly chilled is recommended, but you'll taste more of the flavor as the wine warms up to room temperature. Enjoy rosé with a variety of foods, like salads, pasta, fish, chicken, and even meats. The Spanish love rosé with jamón ibérico, the cured ham similar to Italian prosciutto. In France, Provençe is famous for its rosé winemaking and drinking. The French love the wine with appetizers like breads, cheese, and olives. Rosé is even made in Australia and South America. And of course, you can find good rosé here in the States, too. Go beyond blush and try a rosé this summer. It's great for entertaining and pairs well with a number of foods. Check out the recommendations below for specific wines.

Rosé Wine Recommendations

Under $10
Rosé of Malbec, Cristobal 1492 (2010), $6.96
This Argentinian rosé is made from the country's famous Malbec grapes. It's very dry and full of berry flavor.

Under $15
Parés Balta "Ros de Pacs" Rosé (2010), $10.99
This deep red rosé from the Penedès region of Spain blends Cabernet Sauvignon, Merlot and Syrah. Look for bold fruit flavors of cherry and spices.

Minervois Rosé, La Tour Boisée (2010), $11.96
This peach-colored rosé blends Cinsualt, Grenache and Syrah and it's made in the Languedoc-Roussillon region. Look for delicate flavors of strawberries. Pair it with seafood.

Wölffer Rosé (2010),$13.99
This wine blends Bordeaux-style grapes: Cabernet Franc, Cabernet Sauvignon, Chardonnay (a white wine grape) and Merlot. It's made on the North Fork of Long Island. Look for flavors of citrus and strawberries with a mineral finish.

Paxton Shiraz Rosé (2009), $13.99
This Australian shiraz (known as Syrah elsewhere) is a biodynamically produced wine. It's full of flavor with a long finish.

Markowitsch Rosé (2010), $13.99
This Austrian rosé blends Blaufränkisch, Cabernet Sauvignon and Zweigelt. It has fruity aromas and mineral finish.

Côtes de Provence "Perle de Rosé," Real Martin (2010), $14.96
This wine is a perfect example of the Provençal tradition. It blends Grenache, Mourvèdre and Syrah. Look for an aroma of strawberries.

Over $20
Vin Gris of Pinot Noir, Robert Sinskey Vineyards (2010), $31.99
Vin gris (gray wine) is the name for rosé when it's made from Pinot Noir. Typically vin gris is made in France, but this wine is produced biodynamically in Napa, California. Look for berry aromas and flavors with a mineral finish.

What the Heck Is ... Chorizo?

Joseph Erdos — 2011-07-11T10:00:00Z

Suicine, Flickr
When you first hear the word chorizo, you think "that sounds sexy, but I have no idea what it is!" It's actually a sausage from Spain. But what makes chorizo so special, so different from other sausages? Every nation has their famous food and their famous sausage. England has blood sausages, Poland has kielbasa, Germany has bratwurst, and Spain, well they have chorizo--a beautiful bright red sausage packed with flavor.

Spanish chorizo is typically a cured pork sausage seasoned with pimentón a.k.a. smoked paprika (the rusty red powder made from ground, smoked, dried red peppers). The sausage comes in sweet and hot versions (depending on the hotness level of the paprika used) and can be eaten thinly sliced as a tapas (Spanish appetizers) or cooked into main dishes. Spain also has chorizo fresco (fresh), which requires cooking before eating.

Portugal, Brazil, and Puerto Rico also have their versions of chorizo. All are very similar to the original Spanish version in that they are cured sausages, which can be enjoyed as they are. In Portuguese, chorizo is spelled chouriço (pronounced with an "s" sound). Mexico also makes chorizo sausage, but theirs is only the fresh kind, plus it doesn't include paprika, but instead has pepper flakes. (Spanish pronounce the "z" in chorizo as a "th" or "ts" sound, Latin Americans pronounce the "z.")

Cooking with chorizo is amazing. It adds so much flavor to recipes. Enjoy the cured sausage in appetizers, rice dishes (like paella), and soups. For the fresh sausage, choose to grill, braise, or fry them. Or remove the sausage meat from their casings, saute the crumbles, and use as a filling for tacos or as a topping for omelets. There are so many possibilities!

Before cooking with chorizo, make sure to read the recipe carefully to see which type of sausage is called for. If the recipe specifies Spanish cured chorizo, do not substitute Mexican chorizo and vice-versa. Mexican chorizo needs to be fully cooked before it can be eaten. Some recipes, though, can be adapted for either. For example the traditional Spanish tortilla (an omelet of eggs and thinly sliced potatoes) sometimes includes slices of cured chorizo, but you can make the same recipe with cooked, crumbled fresh chorizo and still achieve a delicious dish.

Don't be afraid to give chorizo a try. Now you can find it in supermarkets as well as specialty Spanish, Mexican, and international markets. Start cooking with chorizo and you'll discover that these sausages have wonderful flavor and many culinary uses.

Related Recipes

o. Potatoes with Chorizo
o. Chorizo Paella
o. Chorizo Poached in Red Wine
o. Goat Cheese and Chorizo Rolls
o. Toasted Linguine with Tomato Chorizo and Mussels
o. Baked Cod with Chorizo and White Beans
o. Pan-Fried Artichokes, Fennel and Chorizo Tagliatelle
o. Chorizo Slider Burgers

What the Heck Is ... Agave Nectar?

Joseph Erdos — 2011-06-22T10:15:00Z

Madhava

Most people recognize agave as the spiky aloe-like plant that is used to make tequila. But this plant has more uses than just the drink that gave rise to college parties with tequila shots. Agave, which is native to Mexico, has been used since Aztec times. They considered it a gift from the gods and used the blue plant in their food and drink.

The agave plant takes seven to ten years to come to full maturity, before it can be harvested. All the leaves are removed to reveal the core called the pina, which looks like a giant pineapple. The sap is extracted from the pina. With minimal processing it's turned into a thick syrup that can be used as a sweetener.

Agave nectar or syrup comes in two varieties, light and amber. Light agave nectar is processed less but filtered more. Its taste and color are similar to honey. (Interestingly, agave nectar is called agua miel--honey water--in Spanish.) It makes a great addition to coffee, tea, or desserts. Amber agave is unfiltered and has a taste reminiscent of maple syrup. Use it in place of pancake syrup or maple syrup.

Over the years, the awareness of agave's many health benefits has made it popular among health conscious foodies. The syrup has a high fructose content, which is low on the glycemic index, making it suitable for diabetic diets. Unlike table sugar (sucrose), fructose does not trigger the production of insulin, which means it doesn't spike your blood sugar, keeps you from getting intense cravings, and doesn't set you up for an energy drop. Also since fructose is much sweeter than sucrose, you only need to use a little bit.

Next time when you're in the market, pick up a bottle of agave nectar. Give it a try in your morning cup of coffee. You might find yourself adding it to your diet.

Watch the video above from chef Michel Nischan as he explains the different types of natural sugar replacements for diabetics, including his favorite, agave nectar.

Related Recipes

o. Angel Food Cake with Orange Essence and Agave Nectar
o. Silken Tofu and Berry Smoothie
o. Cucumber-Lemonade Chiller
o. Spelt Flour Chocolate Cupcakes
o. Fruit-and-Nut Energy Bars
o. Thai-style Spring Rolls with Shrimp

Bring Back the Picnic! How to Pack the Perfect Picnic, Plus Recipes

Joseph Erdos — 2011-06-17T08:00:00Z

Getty

Picnic season is officially here! What better time to take advantage of the warm weather than on International Picnic Day this Saturday? Pack your baskets, fold up your blankets, and head out with family and friends to enjoy a meal in the great outdoors.

Whether you're going to the park, beach, or on a hike, here is our guide to planning the perfect picnic with some tricks, tips and recipes to get you started. With just a little planning you'll be packing your picnic basket like a pro.

See the gallery below for picnic recipes.

Follow these Tips for Packing a Picnic Basket

o. Pack it Cold: You'll need a way to keep your food cold. So start by putting ice packs into the bottom of the basket. Or freeze water bottles and use them instead--the water will be drinkable once the ice has melted. Keep the most perishable foods near the bottom, closest to the ice packs. In place of a picnic basket, a cooler would also work well.

o. Food to Pack: Salads and sandwiches are some of the easiest and most transportable foods to make for picnics. Anything between bread or in a tortilla wrap is the easiest to eat. With other foods, you'll have to have utensils on hand. Try to choose recipes that are make-ahead. For desserts, cookies or other items that are hand-held or single-serve are the best.

Sometimes simple is best. If you don't want to go overboard with food choices, pack items like cheese, bread, fresh fruit, and drinks. You don't have to pack an entire three-course meal--unless you really want to.

o. How to Pack: Pack food in sealable plastic containers to make sure they don't spill. Keep food in the middle layer of the picnic basket. Make serving easier by packing the food as you would serve it or portion the food into individual boxes. Homemade drinks, like tea or lemonade should also be poured into sealable containers or screwcap bottles. These drinks, too can be frozen and used as ice packs. Make sure to leave space at the top of the bottle so the liquid can expand in the freezer. Do not freeze glass bottles.

o. Extras to Pack: The top layer of the basket should contain all the utensils you will need, including plates, cups, knives, forks, spoons, napkins, etc. You may need serving utensils and a knife for cutting. Purchase plastic utensils that can be reused or recycled. These will be easier to eat from than paper, which will get soggy and unstable. Some picnic baskets do come with utensils.

And don't forget the blanket! If you don't want to dirty a good blanket or grandma's quilt, you could always use a vinyl tablecloth as an underlayer. Depending on where you're picnicking, it might be a good idea to have bug spray on hand.

o. Some Warnings: When readying for a picnic, make sure all food is cooled before packing them in the basket or cooler. Do not place warm or hot foods in the cooler to get them cool. Once you've eaten at your picnic, discard any food that has been out of the cooler for more than 2 hours. Mayonnaise dishes should always be kept in a cooler to maintain the proper temperature. This includes potato salads, pasta salads, and coleslaw. It's also a good idea not to transport the basket or cooler in the trunk of your car, where it will be the hottest. Put it on the back seat.

Picnic baskets we recommend:
o. For the traditional look, go with this classic wicker basket, all decked out with plates and utensils.
o. This modern basket is perfect for two and it's easy enough to take on a hiking trip since it can be slung over the shoulder.
o. Here's the cutest picnic basket for kids.
o. For the ultimate in coolness, try this cooler on wheels.

Favorite Picnic Foods

What the Heck Is ... Quinoa?

Joseph Erdos — 2011-06-13T11:38:00Z

Francis Janisch

The name may sound totally alien, but quinoa has been around for centuries. You've probably heard of it before or seen it in health food stores, but didn't know how to pronounce it. Quinoa (keen-wah) is a grain, more technically a pseudo-cereal, that has a balanced set of amino acids, making it the most complete form of vegetarian protein. It's also a good source of fiber and minerals. It's a seed that grows on a leafy plant that resembles spinach. The leaves are also edible, but the seeds are considered the most important part of the plant. Peru and Bolivia are the leading producers of quinoa. The grain comes in yellow (most common), red, and black (least common) varieties.

Quinoa originates from South America and was very important to pre-Columbian civilizations. Spanish colonialists didn't allow the cultivation of quinoa because the grain, designated sacred and called "mother of all grains" by the Incas, was used in their religious ceremonies. In recent years quinoa has become very popular in the States, and has emerged from just a health food item to almost a mainstream food. Vegans, vegetarians, and those who suffer from celiac disease and follow a gluten-free diet, all utilize quinoa in their diets.

Quinoa has a slightly nutty taste when cooked. It can be used in many versatile ways: boiled and eaten like rice, eaten as porridge, or baked into breads. Quinoa flakes can be cooked just like oatmeal and eaten for breakfast. Cooked quinoa can be baked into quick breads and muffins, but quinoa flour can be used just like regular flour in all types of baked goods.

To prepare quinoa, wash it in many changes of water to get rid of a naturally occurring coating, which tastes bitter. Modern processing does remove much of the coating, but it's always a good idea to wash whole grains. To cook quinoa, simply combine it with double the amount of water, cover and boil until tender, about 15 minutes. Quinoa is done when curlicues emerge from the seeds.

Adding quinoa to your diet is not only nutritious, it's also fun. Soon you'll find yourself cooking quinoa for your family in many new and unique ways.

Related Recipes

o. Quinoa Pilaf
o. Quinoa Stuffed Grilled Flank Steak
o. Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs
o. Meatloaf with Quinoa
o. Peruvian Quinoa and Potato Stew
o. Banana Quinoa Muffins
o. Sweet Breakfast Quinoa
o. Quinoa and Fruit Power Bars

Vegetable Gardening for Beginners: Your Best Bets for Success

Joseph Erdos — 2011-06-08T00:21:00Z

Alamy

Also see: Vegetables to Grow for Grilling, from FoxNews.com

Whether your reason for starting a vegetable garden is for saving money, self-sustainability, growing organically or simply a new hobby, growing your own vegetables is an exciting adventure. If you're new to gardening, read this simple guide to help you get started.

Scroll down to see our picks for the 10 Easiest Vegetables to Grow!

Before you get started, here are some steps involved in getting the garden ready:

1. Get some tools.
o. A round point shovel is the workhorse of the garden -- you'll need it to dig up the space.
o. A garden rake is great for smoothing out the soil.
o. You'll need a hand trowel for digging holes for the seedlings.
o. A hoe will be needed for tiling between the plantings.
o. Pruners or shears will come in handy when you need to trim back plants or harvest your bounty.
o. And don't forget the garden hose for keeping your plants well-watered.

2. Choose the space.
Whether you have a large backyard, front yard, patio or even an apartment window, choose a spot that gets a good amount of sunlight. You are shooting for about 6 hours of direct sunlight for sun-loving vegetables, but every plant has a different requirement. Make sure to read the plant's tag to determine the best spot for planting. For apartment dwellers, choose plants that do well in containers. Herbs thrive in window boxes and tomatoes do quite well in large pots placed on a patio, deck or balcony.

3. Soil.
Water, sun and soil are the key ingredients to a successful garden. After digging up the space, you'll need to amend the soil, which means adding nutrients and minerals that will lead to healthy plants and vegetables. You can purchase amendments in the forms of compost, manure, peet and/or fertilizers.

Now you're ready to get planting. But what do you grow?

First think about what vegetables you enjoy. Then determine what you would rather grow yourself or purchase at the market. Home-grown tomatoes taste worlds apart from their rubbery supermarket counterparts, so you can choose to grow them at home. If you find yourself buying those little plastic containers of herbs too often, it might be time to start growing some herbs. Some vegetable are very easy to grow and others might not be worth the hassle.

Before you set out and buy all those plants, prepare yourself by hunting down all the information on the vegetables you've chosen to grow. A reputable garden center is always a great resource for the beginner gardener when books or the Internet are not enough. Once you get gardening, you'll learn from experience and soon you might just find yourself acting like a pro.

10 Easiest Vegetables to Grow

The Hidden Dangers of Yogurt

Joseph Erdos — 2011-06-07T10:58:00Z

Getty

Over the years, yogurt has become synonymous with healthy food and dieting. When you see someone with a container of yogurt, you immediately assume they must be on a health regimen -- and they probably are. But what they and most people don't realize is that many of the top brands of yogurts are just as unhealthy as eating a bowl of ice cream.

Many store-bought yogurts are laden with sugar and calories, not to mention numerous artificial ingredients that are impossible to pronounce or identify. The most popular yogurt with fruit on the bottom is typically pink in color because of food dye. And on the whole, yogurt is full of preservatives and food additives that are not nearly as "natural" as the product labels claim. We're here to help you navigate through the artificial ingredient obstacles to find a yogurt that's truly natural.

The most common ingredients in processed yogurts include:

o. Modified food starch, corn starch: Used as as a stabilizer, thickener and emulsifier. This gives yogurt an extra creamy texture.

o. Gelatin: Also used as a thickener, and often made from animal bones (unless it's marked Kosher).

o. Potassium sorbate: A preservative used to neutralize acids and prevent mold. This ingredient gives many yogurts an unnaturally long shelf life. It's considered safe, but some people might be sensitive.

o. Aspartame: An artificial sweetener. You'll find this in yogurts labeled "lite" or light.

o. High fructose corn syrup (HFCS): A sweetener. This has replaced sugar in many food products because it's cheap to produce, plus the corn industry is subsidized by the government. Some claims have been made that HFCS contributes to the obesity epidemic, because scientific studies have found HFCS to alter the body's insulin levels, raising the risk of diabetes.

o. Tricalcium phosphate: A calcium supplement, usually made from bone ash.

o. Food dyes: Carmine is made from ground cochineal beetles -- but at least it's natural, right? Numbered dies, such as Red No. 40 and others are chemically made and may have health risks that are not yet fully understood.

What about those yogurts that claim to regulate our digestive system?

These yogurts contain a laboratory-produced, commercially used probiotic called Bifidus Regularis, which is a bacteria directly extracted from animal intestines. It is added to yogurt and helps the consumer speed up digestive transit time. Yes, there may be a benefit for some people after consuming these types of yogurts, but if you eat a well-balanced diet filled with fiber (fruits, vegetables, and grains), it is completely unnecessary. A normal yogurt is filled with naturally occurring enzymes, so there's no need for an artificial probiotic.

So what yogurt is good to eat?

Plain, plain, plain. Plain yogurt should only have two ingredients: milk and live yogurt cultures. Plain yogurt is packed with protein and is richer in calcium than milk. Try to choose low-fat or non-fat yogurts that don't contain any of the artificial ingredients. Stay away from fruit-flavored yogurts and instead add the flavorings of your choice to plain yogurt. A spoonful of preserves, honey or applesauce stirred into plain yogurt is all you need if you like the sweet flavor.

Regular plain yogurts can come in various textures. Some may be a bit runny, which is perfect served over granola or cereal. If you like super-thick and creamy yogurts (which are creamy because of emulsifiers), choose naturally creamy Greek yogurt. It's one of the creamiest because it's strained. Straining doubles the protein content and decreases the sugar content, which is drained away in the whey. You can make your own Greek yogurt by straining plain yogurt through a cheesecloth, or use this recipe for Homemade Greek Yogurt, which starts from scratch.

Armed with the right knowledge, you'll easily be able to dodge the minefield of artificial additives in yogurts. Take time to read labels and know what you're eating. Yogurt has many great health benefits, so there's no reason to be afraid of all the brands out there. Find the one you like and you'll be on your way to better health.

Check out some of our favorite recipes using plain yogurt:
Breakfast Yogurt
Savory Yogurt
Yogurt Panna Cotta
Peach Frozen Yogurt

10 Father's Day Gifts for the Foodie Dad

Joseph Erdos — 2011-06-06T03:14:00Z

Tabasco

Father's Day is the perfect opportunity to show dad how much he's loved, especially with a gift. Foodie dads will love any of these products, which cover cooking, grilling, traveling, eating, and drinking. After all, the best gifts are those you can eat or use. Make dad feel especially cool this coming Father's Day.

Whether you're looking for a small gesture, like a "really cool dad" apron or an over-the-top gift, like a personalized bottle of Scotch, that will surely impress, we've got a good range of gifts for all budgets.

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Father's Day Gift Guide

No man's grill is complete without a set of the right tools. This 4-piece set can be personalized with dad's initials. Now the only thing that's missing is a "really cool dad" apron.

Monogrammed Grill Tool Set with Storage Case, $99.95 at Williams-Sonoma

Father's Day Gift Guide

Speaking of that apron. When dad wears this apron when he's cooking or grilling, everyone will know who's the man of the hour.

Attitude Really Cool Dad Apron, $18.07 at Amazon.com

Father's Day Gift Guide

If your wine-loving dad is still using an old-fashioned winged corkscrew, buy him this slick lever-style corkscrew, which powerfully pops corks.
Metrokane Rabbit Wine Opener Tool Kit, $53.95 at Amazon.com

Father's Day Gift Guide

A gift of exotic jerky (venison, buffalo, alligator) will peak dad's interest and will last him for a while. It's great for a quick, on-the-go snack when he needs a little sustenance.

Exotic Jerky Gift Bag, $49.99 at Jerky.com

Father's Day Gift Guide

Plan an outdoor adventure with dad. This set is great for camping and hiking trips. The pans feature a tough anodized surface that's nonstick and scratch resistant.
Texsport Scouter hard-Anodized Cook Set, $27.25 at Amazon.com

Father's Day Gift Guide

Give dad the option of brewing his own espresso at home, in the office, or whiles on a business trip. The handpresso uses ESE pods for no fuss filling and easy cleanup.

Handpresso Portable Espresso Machine, $91.77 at Amazon.com

Father's Day Gift Guide

The lover of grilling gadgets will appreciate this smoking gun. Dad can be a Richard Blais in the kitchen, creatively smoking anything from condiments to popcorn.

PolyScience Smoking Gun, $99.95 at Williams-Sonoma

Father's Day Gift Guide

Dad will get a kick out of this gift: a box of all hot sauces and steak sauces.

Tabasco Gift Box, $32.00 at Tabasco Country Store

Father's Day Gift Guide

For the meat-loving dad, this is the book to buy. It's a thorough primer on well-sourced, sustainable meat and a guide on butchering at home and purchasing the best cuts of meat.

The Butcher's Guide to Well-Raised Meat, $15.62 at Amazon.com

Father's Day Gift Guide

Dad will cherish this bottle of premium Scotch. Sign off with an engraved personal message and the bottle becomes a keepsake.

Engraved Johnnie Walker Blue Label Scotch, $243.00 at 1-877-spirits.com

Father's Day Gift Guide

The Big Cheese: Are Goats the New Cow?

Joseph Erdos — 2011-06-01T12:52:00Z

Steve Wilson, Flickr

The high prices of dairy farming have turned many farmers toward a new animal: the goat. And with the growing demand for goat cheese, many farmers find themselves in a lucrative business, selling their goats' milk to local cheesemakers, who make a variety of cheese in an artisanal style, taking cues from Europe, which has been making goat cheese for centuries.

Chris Lekberg, who converted his dairy cow farm in Vermont to a goat farm after 2002, sells his goats' milk to Blue Ledge Farm, which produces 40,000 pounds of chevres, Gouda-style, and aged cheeses. The cheeses are sold in New England and New York.

Wisconsin and California have the most dairy goats, but the industry is growing in New England. Vermont, known for its dairy cow farming, is the next best place to benefit from dairy goat farming. In the past 20 years, more than a thousand dairy cow farms have closed in Vermont because of high feed costs. Since the feed for one cow equals the feed for seven or eight goats, goat farming is the less expensive business. Still goats produce less milk per year than cows, 3,000 pounds compared to 27,000 for cows.

"Nationwide, the number of dairy goats has been slowly but steadily increasing, from nearly 335,000 in 2007 to 360,000 in 2011, according to the USDA's National Agricultural Statistics Service. The growth reflects increases in goat cheese production seen by the American Cheese Society. Last year, fresh goat cheese was the largest category at its annual competition with 139 entries, compared to 2009 when cheddars (from any milk) were king." (AP)

Vermont is now home to 26 goat dairies. As the artisanal cheese industry grows, some Vermont creameries, like Vermont Butter and Cheese Creamery, hope to use a larger supply of goats' milk from Vermont dairies. Switching to dairy goats doesn't work for every farm though and the demand for goats' milk is low compared to cows' milk. But as more and more consumers are interested in artisanal cheese, there's definitely a chance for the industry to grow. A recent grant from the USDA will help goat farmers and would-be goat farmers carve their place in the industry.

Do you prefer goat cheese or cow cheese? Let us know in the comments below.

If you're a lover of goat cheese, check out the following recipes.

Goat Cheese Phyllo Stack with Crushed Olives
Roasted Asparagus and Goat Cheese Tarts
Goat Cheese Crostini with Pickled Peppers
Mushroom and Goat Cheese Bechamel Pizzas
Grilled Beet Salad with Balsamic and Goat Cheese
Goat Cheese Puddings

KitchenDaily's Ultimate Veggie Burger Recipe

Joseph Erdos — 2011-05-23T14:53:00Z

Joseph ErdosThere are numerous varieties of veggie and meatless burgers available in supermarkets. Some are good, some are bad, and others are plain awful. Making your own veggie burger is also an option. Homemade is always better than store-bought, but creating a healthy and flavorful veggie burger at home is a challenge, one which I recently decided to tackle.

My coworkers gave me the challenge of coming up with a veggie burger recipe that vegetarians and even meat-eaters might like. Plus it had to be worthy enough for the grill. I wanted to come up with a recipe for a burger that looked like a meat patty, had the color of a grilled burger, and had an umami taste. This is the kind of veggie burger a meat-eater might eat and even like. With this veggie burger recipe, you'll also impress your vegetarian friends at your next backyard barbecue.

I further challenged myself to create a recipe that would work with a variety of dietary restrictions or food allergies. These burgers are vegan, gluten free, nut free, dairy free, egg free, and almost soy free. I use miso paste to give the burgers an umami flavor, but if you're allergic to soy, you can use vegemite, a savory spread made from yeast. Smoked paprika adds a flavor akin to barbecued meat, and some dried herbs and spices add additional flavor.

The base of the burgers includes mushrooms, kidney beans, and three grains in the form of cooked millet, quinoa flakes, and cornmeal. Garbanzo flour and potato starch keep the burgers from falling apart. The patties are baked first, which makes them much easier to handle for grilling, broiling, or pan-frying. Make the full recipe and freeze the burgers you don't immediately need. This way you'll always have veggie burgers on hand when your vegetarian friends stop by.

Click here to get the recipe for Joe's Veggie Burgers

Curb Your Cravings: 10 Guilt-Free Alternatives to Junk Food

Joseph Erdos — 2011-05-18T17:05:00Z

AlamyIt can be really difficult to curb cravings when they hit. Stressful situations often lead to emotional eating as a coping mechanism. Our gut reaction is to immediately satisfy the craving by grabbing whatever junk food is in sight. Throughout the day we are tempted-- whether at the office, home, or even the supermarket. Sometimes it's the specific food craving that is tough to ignore--a brownie, cookie, or bag of chips. But it's never too late to conquer your cravings. Instead steer them in a smarter, more healthy direction. Here are some alternatives to the most common junk food cravings to help you get on a better track.

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10 Guilt-Free Alternatives to Junk Food Cravings

Chocolate is one of the most craved sweets, but the form you eat it in does make a difference. We desire the brownie or the chocolate cake, but these treats are laden with sugar. Yes, they satisfy the craving but they also spike your blood sugar levels. Instead reach for a bar of dark chocolate. A few squares of dark chocolate will satisfy the craving. A bar with a cocoa content of 80 % or more has the highest level of antioxidants and since it has a low amount of sugar, it won't set you up for a drop later in the day.

10 Guilt-Free Alternatives to Junk Food Cravings

Good ole ice cream. I remember the days when I would finish an entire pint in one sitting. Not only are many ice creams high in saturated fat, they also contain corn syrup and artificial flavorings or colorings. Try frozen yogurt or plain yogurt instead. But if you don't like it plain, take a cue from the Greeks and enjoy your yogurt with a spoonful of honey or stir in a spoonful of natural applesauce or fruit preserves.

10 Guilt-Free Alternatives to Junk Food Cravings

There's nothing wrong with potato chips; it's just the amount of oil it's fried in that makes them so unhealthy, and the salt. And you know how it is, you can't stop at just one chip. Soon you'll eat the entire bagful. Popcorn (without butter, of course) is a great alternative when you feel the need to munch. It's filling so it can temporarily stave off hunger. But if you really want potato chips, choose baked, not fried.

10 Guilt-Free Alternatives to Junk Food Cravings

As kids we all loved blue-box mac and cheese. And as adults, some of us still do. But that powdered processed cheese is on the lowest wrung of cheeses, because technically it's not cheese at all. The levels of sodium and trans fat are a good reason to avoid processed cheeses altogether. Remember the school lunch-box staple string cheese? Well, part-skim cheese sticks actually do make a healthy snack when you crave cheese. Plus they're fun to peel.

10 Guilt-Free Alternatives to Junk Food Cravings

It's tempting to grab a slice of cheap pizza when you're on the go, but it's not the healthiest option. In most cases pizzerias use processed cheeses to top pizza. Instead make pizza at home using whole-wheat dough or for an easy version that's also individually sized, try making pita pizzas.

10 Guilt-Free Alternatives to Junk Food Cravings

These breakfast favorites are easy to reach for especially when there's a box of them at the office. Store-bought doughnuts are coated with sugar and are loaded with trans fat, making them very bad for your long-term health. If you're looking for a sweet snack, turn to fresh fruit. Not only can eating an apple satisfy your sweet tooth, but it also lowers stress.

10 Guilt-Free Alternatives to Junk Food Cravings

When the cookie monster craving hits, the first place we go is the vending machine. First, these cookies are made of refined sugar and white flour, but furthermore, they are loaded with preservatives and artificial ingredients. Rice cakes are a good alternative to cookies. Many brands have sweet versions, but you can also jazz up plain rice cakes by spreading them with your favorite nut butter. Also try brown rice cakes, which offer more fiber.

10 Guilt-Free Alternatives to Junk Food Cravings

Who doesn't love French fries especially when they're paired with a burger? Fried food in general is unhealthy, but fried fast-food is even worse. The oil used is typically low-quality hydrogenated oil that is full of trans fats. Eating these fries raise your bad cholesterol levels. Pretzel sticks are a much better alternative--choose the whole-wheat kind. Pair them with a wrap sandwich and you have a healthy lunch option.

10 Guilt-Free Alternatives to Junk Food Cravings

The juicy All-American burger is a treat, but you're not doing yourself any favors if you're eating one from the golden arches. Fast-food burgers are much higher in calories, saturated fat, and trans fat. Stay away from them if you want to keep your arteries clear. Go for a healthy chicken sandwich wrapped in flatbread like a whole-wheat tortilla, which is much better for you than a white bun.

10 Guilt-Free Alternatives to Junk Food Cravings

Soft drinks are loaded with sugar and empty calories. A can of soda has about 10 teaspoons of sugar, which is an insane amount if you consider that most people use about 1 to 2 teaspoons of sugar in a cup of coffee or tea. Crystal clear water is the best option, but if you like bubbles, then switch to seltzer or naturally sparkling mineral water. If you don't like the taste of water, add flavor with a squeeze of lemon or a splash of 100% fruit juice.

10 Guilt-Free Alternatives to Junk Food Cravings

Top 10 Must-Have Kitchen Appliances for the New Grad

Joseph Erdos — 2011-05-16T14:38:00Z

AmazonGraduation is a wonderful rite of passage in life, but when reality strikes, the real world can seem a little scary, especially when you're not prepared. Don't send your new grad off empty handed! Whether buying a kitchen gift for the high school graduate headed to college or the college graduate seeking their first apartment, any of these gifts would be a welcome addition to their new surroundings.

Most new grads don't even have the basic kitchen essentials after graduating college. And many college dorms have non-functioning appliances or don't have appliances at all. This selection of kitchen products includes those with multi-purpose functionality, such as the multi-cooker (which cooks rice, oatmeal, stew, and more), and those that cut down on lengthy meal preparation, such as a powerful blender or mini food processor. Any of these appliances will ensure your grad is set up with everything they need--it's now up to them to fend for themselves.

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Grad Gift Guide

Have a craving for the student standby of grilled cheese sandwiches? This Cuisinart Dual-Sandwich Nonstick Electric Grill makes all kinds of grilled sandwiches by pressing and compacting tow pieces of bread together around the filling of your choice. It also makes omelets and French toast.

Grad Gift Guide

Boil water in mere minutes with this Hamilton Beach 10-Cup Electric Kettle. It's faster than a standard stove-top kettle. Not just for making tea, use it to boil water for recipes, like quick noodles and soups

Grad Gift Guide

No kitchen would be complete without a microwave. This Sharp 1-Cubic-Foot 1100-Watt Microwave Oven is just the right size for a college grad who'll use it to reheat leftovers, defrost, or cook easy dishes, like baked potatoes and frozen broccoli.

Grad Gift Guide

A blender is a cornerstone appliance in any kitchen. This Oster 6-Cup Glass Jar 7-Speed Blender has the power to make fruit smoothies , milk shakes, and even puree soups. It's also great for frozen margaritas!

Grad Gift Guide

This Hamilton Beach Countertop Oven with Convection and Rotisserie is perfect for the apartment dweller who doesn't have an oven. It functions just like a full-size oven and bakes or roasts a number of items. The convection setting speeds up cook time. Make personal-sized pizzas, chocolate chip cookies , and even roast chicken breasts.

Grad Gift Guide

Instead of standing in a long line to get your coffee every morning, make a cup at home in this Hamilton Beach Personal Cup Stay or Go POD Brewer. Make a hot mocha java at home or try an frozen pick-me-up. Just grab and go. Plus, using coffee pods makes for an even quicker brew--no measuring or clean-up required.

Grad Gift Guide

Chopping is made that much easier with a food processor. This Cuisinart Mini-Prep Processor takes up less counter space than a full-size processor and is great for simple tasks like chopping onions, making pesto, or vinaigrette.

Grad Gift Guide

This Back to Basics Egg-and-Muffin 2-Slice Toaster and Egg Poacher not only toasts bread, English muffins, and bagels, it also poaches an egg on the side to create a quick breakfast that can be eaten on the go.

Grad Gift Guide

The George Foreman grill is available in many variations, but this George Foreman Panini Press, Grill and Open Griddle with Double Cooking Surface does double duty as a grill and panini press. Grill burgers, steaks, chicken and fish as well as sandwiches.

Grad Gift Guide

Cook rice, oatmeal, or complete meals in this Cuisinart Rice Plus Multi-Cooker with Fuzzy Logic Technology. The technology senses the food and can adjust cooking times and temperatures to ensure perfectly cooked food. Slow cooker and crock pot recipes, such as stews and even lasagna, all work well in this appliance.

Grad Gift Guide

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Grad Gift Guide