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We all know bees make honey, but you may be surprised to learn that honey harvesting dates back 8,000 years and, over the millennia, honey has been used as everything from an antimicrobial and wound healer to a much-loved sweetener. Honey starts as flower nectar collected by bees, and it is stored as simple...

What would some of our favorite comfort food classics look like if we asked a nutritionist to give them a makeover? In this recipe, you will see how smart choices make for a lighter, more nutritious take on lasagna without ever compromising the flavor. This lasagna tastes just like the classic, but it's...

Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top. Serving Size: about 1 1/ 4 cups.

This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it's made with modern cake-baking techniques. You'll bake this cake in a jelly roll pan and split it into threes to make the layers.

Once we have longer nights and warmer weather, I am all in with barbecuing. I personally love to find different marinades or rubs that offer loads of flavor with minimal time in the kitchen. In "Flavorize" author Ray Lampe shares his barbecuing secrets with great marinades, brines, rubs and glazes.

We all know bees make honey, but you may be surprised to learn that honey harvesting dates back 8,000 years and, over the millennia, honey has been used as everything from an antimicrobial and wound healer to a much-loved sweetener. Honey starts as flower nectar collected by bees, and it is stored as simple...

What would some of our favorite comfort food classics look like if we asked a nutritionist to give them a makeover? In this recipe, you will see how smart choices make for a lighter, more nutritious take on lasagna without ever compromising the flavor. This lasagna tastes just like the classic, but it's...

Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top. Serving Size: about 1 1/ 4 cups.

This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it's made with modern cake-baking techniques. You'll bake this cake in a jelly roll pan and split it into threes to make the layers.