While both forms offer benefits, cooking spinach concentrates nutrients and makes it easier for your body to absorb certain protective compounds.

All living things are made up of cells, and in vegetables, important nutrients are sometimes trapped within these cell walls. When vegetables are cooked, the walls break down, releasing the nutrients ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

That leftover rice sitting in your fridge might seem harmless, but it could actually be harboring a dangerous secret. While most people assume refrigeration automatically makes food safe, cooked rice ...

When we think of iron-rich foods, spinach is usually the first leafy green that comes to mind. Packed with iron, vitamins and antioxidants, it's often considered a nutritional powerhouse. But does ...

Leafy greens like spinach and kale are best cooked straight from frozen—not thawed—to limit the release of excess water. Stir them into soups, stews, and chilis, fold them into baked egg dishes, or ...

What’s your rule of thumb when you cook chicken? Is it done when the juices run clear? When it’s no longer pink? Or do you test the texture of the meat? None of these methods is foolproof, and even a ...