As a nutritionist and chef, I choose most of what I eat based on flavor, nutritional value, and cravings—though that might not be the norm for many Americans. Households in the highest income bracket ...

Quinoa is a nutritious whole grain that was first cultivated about 7,000 years ago in the Andes Mountains of South America.

Dietitians agree that fried foods are the No. 1 food to limit to avoid acid reflux. Instead, aim to eat more lean proteins, ...

African sorghum, a versatile grain, is trending for its various culinary uses. Resilient to harsh climates, sorghum is a staple food in many African nations, but also presents unexpected cooking uses.

In this fast and easy recipe, whole-grain mustard becomes a wonderful crust for salmon.

While whole oats are the typical go-to whole grain, bulgur also deserves a gold-star mention for its cholesterol-lowering ...

Tri-tip got its name because it’s a triangular cut from the bottom sirloin,” writes columnist Donna Maurillo. “It’s boneless, ...

The salad is Ina Garten’s recipe for the beloved dish served at the Charlie Bird restaurant in New York City. It’s a grain-based salad that remains on the menu year-round, with the ingredients ...

Whole Grilled Chicken with Wilted Arugula Be the first to rate & review! "I don't care if you're sophisticated, with a boatload of money," says Thomas Keller, "roasted chicken makes you feel ...