Research shows different cooking methods do affect the nutritional content of produce, but it’s not as simple as raw vs. steamed vs. roasted.

For sauteing, Pankonin recommends starting over medium heat with a tablespoon of oil, though it depends on the pan. Use enough oil that the vegetables don’t stick, but not so much that it pools.

Don’t be tempted to eat it straight off the spoon, as it should be a bit on the saltier side to flavor all of your plain veggies. If you must dip in early, just slide your fingertip through the sauce ...

In Carlene Thomas’ experience, two types of people ask her advice as a dietitian about the healthiest way to prepare vegetables. Those looking to improve their diet are curious about how ...

In need of a cozy soup for cold evenings? Try this broccoli cheddar soup, which is completely vegan and gluten free.

Start off by rinsing half cup of quinoa to remove dirt. Heat oil in a pan on a medium flame and add half tablespoon of ...

Sauté fresh veggies, tofu, and soy sauce for a quick delight. Cook pasta, toss with garlic, cream, cheese, and fresh herbs.