It's a little dilemma that comes up a lot in the kitchen: should you eat your vegetables raw to fill up on vitamins, or cook them to make them easier to digest? We hear a bit of everything on the ...

Cooking certain vegetables can boost key nutrients, making them easier for your body to absorb and use. Tomatoes, carrots, and spaghetti squash release more antioxidants like lycopene and ...

Vegetables are an excellent source of vitamins, minerals, phytochemicals, and fiber, and health-conscious consumers naturally ...

There’s a myth that cooking vegetables destroys nutrients and enzymes. Recent studies show that raw is not always best. Getting the best out of your vegetables depends on the vegetable and your ...

Bulb vegetables which include onions, garlic, and ramps -- all related and members of the lily family -- are usually just culinary accents: Add in small amounts, and they'll make a dish come alive ...

After months of hibernating and eating lots of comfort food, we’re all ready to enjoy the lighter, brighter offerings of spring. And lucky for us, these seven vegetables are coming into season now.

Call them the vegetable whisperers. Sarah Hymanson and Sara Kramer are the two produce-obsessed chefs behind Kismet restaurant in Los Feliz, the growing chainlet of Kismet Rotisserie takeout shops ...

Groton ― Mystic resident Barbara Daniels has always liked to make salads, but she now knows how to cook raw vegetables in different ways so they’re enjoyable. And she now cooks more at home and has ...

When you cook certain vegetables, your body can absorb their nutrients more easily. Cooked carrots, tomatoes, leafy greens, onions and eggplant deliver even more nutrients. Dietitians want you to eat ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...