By now you're probably familiar with MyPlate, the government's new food pyramid replacement; in case you hadn't heard, based on the updated guidelines, Americans are consuming far more sodium than they should. And new research suggests that overconsumption of salt affects cognitive function. High blood pressure, water retention, and stupidity? That's too much to bear. The good news is that there Read more

It's quite trendy these days to make your own ricotta. Jo_jo_ba has offered up this richer version that we can't wait to make. Homemade ricotta is perfect to customize based on the milk and other additions you have around. This fine-textured version amps up the decadence factor with half and half cream and whole milk, and uses citric acid for a clean-tasting coagulant (since vinegar and lemon Read more

It's funny to think that just a few years ago, bamboo cutting boards were hard to come by. These days, the boards have taken their place as standard fare beside their wood and plastic peers. This material has endeared itself toall kinds of kitchen products, not to mention environmentalists, thanks to the plant's rapid growth and regeneration. Bamboo grows to a harvestable height in three to five Read more

Get your daily fiber fix with this Southwestern quinoa salad recipe from FitSugar reader For the Love of Fiber. She shared it with us in our Healthy Recipe Group in the Fit Community. This salad takes quinoa to the next level, and has been known to turn quinoa haters into ambassadors. Learn how to make this recipe after the break! Read more

We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring. Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned Read more

I just received an all-purpose cleaner, courtesy of the folks of Bon Ami, a firm that prides itself on producing cleaning products with biodegradable cleaning agents and preservatives as well as other natural ingredients such as baking soda and Epsom salts. Basically, the items contain products you've heard of and not some unpronounceable chemical name. Heartened by the nontoxic nature of Bon Read more

Source: Flickr User aemosion The Korean Peninsula's position between China and Japan might lead you to believe that the cuisine is heavily influenced by both countries, but over the centuries, Korean food has developed into a genre quite distinct from its neighbors. Perhaps best known for smoky barbecue and spicy pickled cabbage kimchi, the cuisine actually is heavy on seafood and vegetables Read more

Lately I've found myself craving the simple, unadulterated flavors of steamed vegetables. Steaming is arguably one of the healthiest ways to cook vegetables, but that doesn't mean it's boring. Not only do properly steamed vegetables retain most of their nutrients, but the brightly colored vegetables are incredibly appetizing and full of flavor. There are a few tricks to perfect steaming — and Read more

As a self-professed experienced eater, Yoo Eatz tells us the story of her introduction to Korean food, and, boy, does it sound delicious. By the time I entered college, I thought of myself as a rather experienced eater. Born and raised in a multicultural family in the San Francisco Bay Area, I had been exposed to all sorts of foods from the get-go and was rarely fazed by anything "weird" Read more