By Megan Myers, March 23, 2016
Tigernuts have been around for thousands of years, but recent interest in Paleo and raw diets have helped catapult them into the public eye. Here’s how to use them.
By Megan Myers, March 16, 2016
What's hot in the kitchen? Veggie noodles, and here's how to turn produce into pasta!
By Rachel Malish, March 11, 2016
With so many talented chefs and creative recipe developers at Whole Foods Market, we needed an outlet to share their fresh ideas and delicious concepts with the real tastemakers – you! We’re so excited to share the launch of our first-ever food truck test kitchen.
By Megan Myers, March 9, 2016
It’s time to get on the matcha train! More than just a tea, it’s a great ingredient for adding flavor, color and antioxidants to your favorite treats. Here’s how.
By Molly Siegler, March 4, 2016
Meet the tartine (also know as an open-faced sandwich, bruschetta, toast…) — your new favorite way to eat everything. All you need is excellent bread, an interesting spread and these recipes and ideas!
By Megan Myers, March 2, 2016
2016 has been declared the “year of pulses” and with good reason. These nutritional powerhouses are eaten all over the world as an economical and easy-to-prepare vegetarian staple.
By Megan Myers, February 9, 2016
What’s hot right now? Harissa! This spicy and aromatic chile paste is widely used in North African and Middle Eastern cooking. Here’s how to use it.
By Megan Myers, January 27, 2016
Gochujang, a Korean fermented chile paste, is earning Sriracha-level praise. This paste delivers rich umami flavor with a more reserved heat and a slightly sweet finish. Here’s how to use it.
By Kathy K. Downie, RDN, January 25, 2016
Get on the cultured food bandwagon for tasty foods that may have nutritional promise.
By Megan Myers, January 22, 2016
Fan of bacon? Dulse is one of the most buzzed-about ingredients right now. Here's why you should consider adding this sea veggie to your meals.