Chopsticks are believed to have originated as a cooking utensil rather than dining utensils. The increased use of fire and development of various cooking methods led to the need for cooking utensils to avoid injuries. While spoons once were preferred, people over time came to favor chopsticks because they could easily pick up a growing variety of food items such as noodles, dumplings and sticky rice.

Today, chopsticks are sold at most Asian supermarkets and online. The most common types are made of wood or bamboo and cost between $5 and $10 for multiple pairs.

Mastering the Technique

A set of chopsticks consist of two identical sticks that are used together like tongs in one hand. One chopstick functions as the base, which does not move; secure it by the arch between the thumb and index finger and support it by the first joint of the ring finger. Hold the other chopstick by the tips of the thumb, index finger and middle finger, as if you’re holding a pencil. Move the top stick up and down, like you’re drawing a vertical line with a pencil, and pinch food between the two sticks.

Cooking with Chopsticks

Chopsticks also are used in food preparation. Generally, these are longer to maintain distance from hot surfaces and heat sources and allow for precise fine motor movements to prepare a dish without touching the food. Use chopsticks to whisk eggs, stir noodles in boiling water, rotate food when frying, garnish prepared foods and selectively pick up and transfer food items.

Global Varieties

Chopsticks used as eating utensils typically are 9 to 10½ inches long; those used as cooking utensils are 12 inches or longer. Commonly made of bamboo, wood or metal, chopsticks come in different body shapes such as round, squared or flat.

Their shape and material vary by region and intended use. In China, where people often dine in groups around a large table, chopsticks generally have a square body, rounded ends and are longer (typically 10½ inches) to more easily reach food from a distance. In Japan, it is common to use chopsticks to pick up the vegetables in soup. Japanese chopsticks tend to be thinner and pinpointed at the end, which provides finer motion to pick small bones out of fish. Chopsticks in Korea generally are made of metal, have a flat body and are used with spoons during meals.

Cleaning Up

To clean chopsticks, wash with soapy water and stand them in a jar or cup to air dry. They typically do not need to be scrubbed hard. Depending on the material, they may be dishwasher safe; chopsticks made of wood or finished with lacquer or precious metal may not be suitable for the dishwasher.

References

Magazine S, Bramen L. The History of Chopsticks. Smithsonian Magazine website. https://www.smithsonianmag.com/arts-culture/the-history-of-chopsticks-64935342/. Published 2022. Accessed April 13, 2022.
Wang Q. Chopsticks. Cambridge: Cambridge University Press; 2015.
Surprising Facts About the History of Chopsticks. FifteenEightyFour, Academic Perspectives from Cambridge University Press website. http://www.cambridgeblog.org/2015/03/surprising-facts-about-the-history-of-chopsticks/. Published 2022. Accessed April 13, 2022.
How To Use Chopsticks. Food Unfolded. https://www.foodunfolded.com/article/how-to-use-chopsticks. Published 2022. Accessed April 13, 2022.
Chopsticks. Webstaurant Store website. https://www.webstaurantstore.com/search/chopsticks.html. Accessed May 24, 2022.

Mushrooms that are cultivated in temperature- and humidity-controlled environments are available year-round. Wild mushrooms — some of which have defied attempts at cultivation, including morels and truffles — appear in fall and spring, when mild temperatures and plenty of moisture help them grow. Take caution if you forage for wild mushrooms; go with an expert who can identify different types of mushrooms, especially those that may be unsafe to eat. Often, they are not distinguishable. Plus, toxins produced by mushrooms are not affected by heating, so serious illness or death may occur regardless of if they are eaten raw or cooked. It’s best to rely on reputable suppliers for any type of mushroom intended for consumption.

In the Clinic: Mushrooms are about 90% water, virtually fat free and have approximately 20 calories per 1 cup of raw sliced mushrooms. They also contain varying levels of nutrients. For example, the selenium content of mushrooms ranges from 0.1 micrograms per cup of raw enoki mushrooms to 36 micrograms per cup of cooked shiitakes, with the latter providing 65% of the Daily Value for this trace element.

Most mushrooms also are a good or excellent source of several B-vitamins including riboflavin, pantothenic acid and niacin. They also provide copper and are one of the only plant sources of vitamin D. However, the amount can vary and may not be significant unless they are exposed to ultraviolet light. According to the USDA’s FoodData Central, 1 cup of chanterelle and morel mushrooms can provide 14% and 17% of the Daily Value for vitamin D, respectively, compared to maitake mushrooms, which may provide close to 100% of the DV.

In the Kitchen: Complex flavors and appealing textures make mushrooms a versatile ingredient. Add crunchy raw enokis to salads or soup. Stir-fry almost any fresh mushroom or sauté in oil with garlic and toss with pasta. Top steaks, chicken and omelets with sautéed mushrooms. Creminis, which look like brown button mushrooms, may be oven-roasted with a drizzle of olive oil and eaten hot, or allowed to cool and tossed into salads. Portabellas are large creminis, perfect for brushing with toasted sesame oil and soy sauce and grilled. Dried mushrooms such as porcini and shiitake add flavor to stocks, sauces and risotto. Just cover them with hot water and soak for 15 minutes before using.

For fresh mushrooms, choose those that are firm and smooth and store them in a paper bag for up to a week in the refrigerator. Since mushrooms can absorb water, opinions differ on whether to wash mushrooms or just brush off obvious dirt. Most chefs agree a quick rinse won’t make mushrooms soggy. Plus, for food safety reasons, it is recommended that produce be washed before preparing or eating it. Trim off the stem end before using.

In Quantity: Mushrooms appear on many restaurant menus. Some potential reasons are that substituting mushrooms for more costly proteins may offer a “value added” perception, achieve greater customer satisfaction and potentially increase profitability without adding calories or fat. For example, mushrooms can be used as a substitute for some ground beef in burger recipes. Or, they can add a visual impact of “more” as a topping for steaks and sandwiches. Mushrooms also provide an umami experience, thanks to the presence of glutamate, which is concentrated and more pronounced when using dried mushrooms.

Mushrooms of all types are easy to work with in foodservice. Consider ordering pre-sliced mushrooms to save time and labor. The product is not compromised if used within a few days. Always store them at about 34 degrees Fahrenheit.

Use dried varieties of mushrooms for specialty cooking. Morels, porcinis or other specialty blends offer the great flavor of fresh when rehydrated and also save time. Plus, they have good shelf-lives for long-term storage.

Article updated and adapted from July/August 2008 ADA Times with copy by Janet Helm, MS, RD; Sanna Delmonico, MS, RD, LD; and Alma Kay Nocchi, RD, LD.

References

Bad Bug Book. Food and Drug Administration website. https://www.fda.gov/media/83271/download. Accessed May 24, 2022.
Health Care Utilization and Outcomes Associated with Accidental Poisonous Mushroom Ingestions — United States, 2016–2018. Centers for Disease Control and Prevention website. https://www.cdc.gov/mmwr/volumes/70/wr/mm7010a1.htm?s_cid=mm7010a1_w. Published March 12, 2021. Accessed May 24, 2022.
How to Cook with Dried Mushrooms. Cook’s Illustrated website. https://www.cooksillustrated.com/how_tos/13317-an-economical-way-to-enjoy-fancy-mushrooms. Accessed May 24, 2022.
Mushrooms, Chanterelle, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168422/nutrients. Accessed May 24, 2022.
Mushrooms, enoki, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169382/nutrients. Accessed May 24, 2022.
Mushrooms, maitake, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169403/nutrients. Accessed May 24, 2022.
Mushrooms, morel, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168423/nutrients. Accessed May 24, 2022.
Mushrooms, oyster, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168580/nutrients. Accessed May 24, 2022.
Mushrooms, portabella, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169255/nutrients. Accessed May 24, 2022.
Mushrooms, white, raw. FoodData Central website. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169251/nutrients. Accessed May 24, 2022.
Umami in Foods: What is Umami and how do I Explain It? Academy of Nutrition and Dietetics Evidence Analysis Library website. https://www.andeal.org/files/files/Umami/Umami_in_Foods_White_Paper.pdf. Accessed May 24, 2022.
USDA National Nutrient Database for Standard Reference Release. Selenium. https://ods.od.nih.gov/pubs/usdandb/Selenium-Content.pdf. Accessed May 24, 2022.
Why Dried Mushrooms Are Always in Our (Cool, Dark) Pantry. Bon Appetit website. https://www.bonappetit.com/story/how-to-use-dried-mushrooms. Published March 10, 2017. Accessed May 24, 2022.

Ways to consume ginger are fresh or dried ginger root, tablets, capsules, liquid extracts (tinctures), fresh ginger root tea, ginger tea packets, ginger candies and crystallized ginger. Ginger ale, ginger beer or ginger snaps contain some ginger, but they most likely will not offer an amount needed to be therapeutic and often are sources of added sugars.

In the Kitchen: For culinary use, ginger is sold fresh, dried as powder, pickled in vinegar, preserved and candied. Dried ginger is mainly used in baking, such as in ginger snaps and gingerbread. Pickled ginger is used as a relish or garnish, while preserved and candied ginger are eaten as confections. Fresh ginger imparts a very different flavor and is often usedin fruit salad, curries, stir-fried dishes and more.

Most Asian grocery stores sell young fresh ginger, which has a pale, thin skin that doesn’t need peeling. However, large supermarkets usually sell mature ginger (also known as raw ginger) with a tough outer skin that needs to be peeled. Look for smooth skin — not dried or wrinkled — and use a metal teaspoon to peel the root instead of a knife.

Fresh ginger can be sliced, grated or minced with a garlic press and used in soups, stews, curries, chutneys, salads, condiments, stir-fried dishes or teas. You also can extract juice from the root to use in salad dressings, marinades or beverages such as lemonade or iced tea.

In the Clinic: Few side effects are linked to ginger when taken orally in small doses. Reported side effects have included abdominal discomfort, heartburn and nausea, which have been reported most often with powdered ginger.

Results from clinical trials suggest that ginger may be effective as a short-term antiemetic agent for pregnancy-related nausea and vomiting, although it has been shown to be less effective than antiemetic prescription medication. When used as an extract, some patients have reported improvement in pain related to osteoarthritis. However, it is not clear whether ginger is effective in treating rheumatoid arthritis or joint and muscle pain. The majority of evidence has shown that taking ginger does not help to prevent or treat motion sickness, and its safety when used for medicinal purposes while breastfeeding has not been determined.

There also are inconsistent findings on the effectiveness of ginger in reducing or delaying chemotherapy-associated nausea. Its benefit may depend on the chemotherapy regimen, whether other antiemetic medications are taken and the form and dose of ginger used.

Some evidence suggests ginger could be helpful for patients or clients who are not benefitting from other nausea-reducing medications or as an adjunct to conventional therapies. However, ginger may interact with other medications or supplements and be contraindicated with certain conditions or treatments, such as prior to surgery.

In Quantity: Powdered or crystallized ginger is especially useful for large-batch recipes such as in foodservice. While using fresh ginger may seem like a daunting task, it is used in institutional and commercial kitchens across the country.

Some major food distributors sell ginger for quantity, either fresh, pureed, minced, diced or as gari, also known as sushi ginger, which is pickled. Although processed fresh ginger is useful, many cooks prefer to prepare their own fresh ginger to achieve desired texture or flavor characteristics for their menu items.

To process fresh ginger, wash it and remove woody ends and stems. It does not have to be peeled. The ginger can be put through a food processor, blender or buffalo chopper for desired consistency. If the processed ginger will be stored in a refrigerator for a few days, add vinegar to reduce oxidation.

References

Ginger Dietary Supplement Fact Sheet. National Institutes of Health, National Center for Complementary and Integrative Health website. https://www.nccih.nih.gov/health/ginger. Accessed February 17, 2022.
Ginger Professional Monograph. Natural Medicines Database website. https://naturalmedicines.therapeuticresearch.com/databases/food,-herbs-supplements/professional.aspx?productid=961. Accessed February 17, 2022.
Gordon D, Duyff RL, Lafferty L. (2007, January/February). Love Food: Ginger. ADA Times, Volume 4, Issue 2, 16-17.
Supherb Farms 1/8 inch Diced Ginger, 5 Pound. FoodServiceDirect.com website. https://www.foodservicedirect.com/supherb-farms-1-8-inch-diced-ginger-5-pound-1-each-23004337.html. Accessed February 18, 2022.
Sushi ginger. Roland website. https://rolandfoods.com/product/60364-sushi-ginger. Accessed February 18, 2022.

While spatulas used primarily for folding and scraping are square or rectangle in shape, a fish spatula is often thinner with a front edge that is beveled and angled to slip underneath food more easily. Slots on a fish spatula also tend to be larger and longer to allow excess liquid to drain from foods.

The main use for this type of spatula is to flip delicate fish without flaking or breaking the fillet. However, it’s a multipurpose tool and may be the only spatula you need. Use it to flip pancakes, omelets, latkes and fritters, as well as burgers, chicken cutlets and vegetables.

Other ways to get the most use out of your fish spatula include transferring cookies to a cooling rack, cutting through thick brownies, draining oil from pan-fried foods and gently scraping bits of stuck-on food from the bottom of the pot or pan.

While fish spatulas typically are made of stainless steel, they also come in nylon or plastic for cooking on nonstick surfaces. However, these versions are often thicker and less flexible, making them more difficult to use efficiently. Handles range from metal and silicone to wood such as walnut and bamboo.

Look for a fish spatula with a sturdy yet slightly flexible design and a handle that is lightweight and not too bulky; these will offer the best precision and control. Some types are dishwasher safe, while those with wooden handles should be washed by hand to prolong their lifespan. Pricing is around $20 with some kinds costing less and fancier models costing more.

References

A Fish Spatula Is the Only Spatula You Need. Bon Appetit website. https://www.bonappetit.com/story/fish-spatula. Published September 5, 2017. Accessed February 18, 2022.
Can You Clean Wooden Spoons in the Dishwasher? Cook’s Illustrated website. https://www.cooksillustrated.com/articles/2326-can-you-clean-wooden-spoons-in-the-dishwasher. Published May 14, 2020. Accessed February 18, 2022.
Do You Really Need a Fish Spatula? The Better Fish website. https://www.thebetterfish.com/thecurrent/do-you-need-a-fish-spatula/. Accessed February 18, 2022.
Fish slice. Merriam-Webster website. https://www.merriam-webster.com/dictionary/fish%20slice. Accessed February 18, 2022.
The Best Fish Spatulas (a.k.a. Slotted Offset Spatulas). Serious Eats website. https://www.seriouseats.com/best-fish-spatula-slotted-offset-spatula/. Updated January 28, 2022. Accessed February 18, 2022.
The Best Metal Spatulas. Cook’s Illustrated website. https://www.cooksillustrated.com/equipment_reviews/1913-metal-spatulas. Published November 1, 2018. Accessed February 18, 2022.

Restaurant
To meet immediate demand for contactless ordering and food delivery options, restaurants and retailers prioritized digital solutions such as website and mobile ordering, in-store kiosks and QR codes that help limit physical contact through the passing of menus, payment and order tickets. Many restaurants accelerated development plans to become “restaurants of the future,” adding pick-up cubbies and refrigerated grab-and-go cases and creating priority drive-thru lanes for mobile orders and pick-up only locations.

One result was that consumers’ access to nutrition information became more readily available at different touchpoints. What once was potentially viewed as a hassle to ask employees for full nutrition information or seek it out on the brand’s website in advance became as simple as one click on a device. Recall that the U.S. Food and Drug Administration’s menu labeling law that took effect in 2018 required that only calories be declared on standard menu items across all ordering platforms for retail food establishments with 20 or more locations. It also required additional nutrition information (total calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars and protein) be available in written form on the premises in case consumers ask for it. However, advancements in technology made this detailed nutrition information more accessible through company-sponsored or third-party software including QR codes and online ordering portals. This level of visibility into the nutrition profile of menu items at the point-of-purchase could help inform purchasing decisions.

In other instances, however, the pandemic and technological advancements reduced access and transparency concerning nutrition information. In April 2020, the FDA offered flexibility regarding menu labeling requirements to allow establishments to quickly pivot business practices — for example, transitioning to digital ordering and delivery methods or adjusting menu offerings, without analyzing and declaring calories. In some instances, restaurants decided to forego calorie declaration in favor of advancing technology solutions, therefore decreasing nutrition transparency, if only temporarily. This flexibility remains in effect today and for the duration of the public health emergency, as declared by the U.S. Department of Health and Human Services (as of October 18, 2021).

In addition to consumer-facing digital solutions, many restaurants have incorporated new contactless technology into back of-house operations. Some establishments adopted advanced kitchen display systems or touchless digital displays that connect directly with the point-of-sale system. These systems eliminate printed or hand-written tickets by displaying customers’ orders on a screen. Progressive systems can highlight menu customizations, which could reduce the risk of incorrect orders.

Retail
Similarly, many retail or supermarket operations have expanded purchasing options to offer digital ordering through company-sponsored outlets or third-party ordering and delivery platforms. Paige Einstein, RD, director of nutrition at Syndigo, a global company that provides product information management solutions, explains that sophisticated software systems filter products based on wellness attributes. Consumers can select desirable attributes, such as “does not contain nuts” or “low sodium.” Algorithms help assess a retailer’s product offerings to determine which items qualify for these filters and display them to the consumer accordingly. This is an example of how technology can help consumers make choices that fit their lifestyle.

Additionally, some retail operations that employ registered dietitian nutritionists have transitioned to offering online RDN-led services, such as grocery store tours and cooking demonstrations. Relying on RDN employees helps these retail operations create and execute health-related content as health and home-cooking remain top-of-mind for consumers. These services include meal and budget planning with resources including recipe links, enhanced health messaging, nutrition databases or trackers and menu planning grids.

Challenges exist for certain populations, such as those who use federal nutrition programs for payment. Participants in the Supplemental Nutrition Assistance Program or the Special Supplemental Nutrition Program for Women, Infants, and Children, for example, may struggle to find retailers that accept their method of payment via these new ordering platforms. Prior to the pandemic, as a requirement of the 2014 Farm Bill, the U.S. Department of Agriculture’s Food and Nutrition Service launched an Online Purchasing Pilot to further understand opportunities and challenges of retailers accepting SNAP benefits through digital ordering channels. While this pilot remains active today, only a select number of retailers are involved in certain states and territories. However, efforts are being made to expand these benefits to more areas across the country.

Similarly, USDA recently developed a task force to study “measures to streamline the redemption of WIC benefits in a manner that promotes convenience, safety and equitable access for participants in the WIC program.” Part of the scope of the task force includes examining online and telephone ordering, purchasing and home delivery of WIC foods.

School Foodservice
Advancements in technology also have occurred in school foodservice settings. In 2018, USDA’s Food and Nutrition Service launched digital tools to assist in streamlining meal operations and improve customer service. One key resource is the Interactive Food Buying Guide, a modernized digital format of the Food Buying Guide for Child Nutrition Programs, which helps operators purchase food and assess compliance with meal pattern requirements for child nutrition programs. The digital version is available as a mobile app, has easy search and navigation functionality and allows users to create a favorite foods list.

Colleges have seen a massive growth in technology progression and adoption, since most college-age students grew up in the digital era and are comfortable with new technology. Like restaurants, higher education settings adopted new service models incorporating such digital solutions as mobile ordering and delivery. While many retail outlets on campuses already offered mobile ordering, residential dining outlets that offered all-you-can-to-eat models faced challenges. Operators had to get creative and implement solutions that allowed for value, flexibility and variety. Several schools dedicated areas of traditional dining halls as cubbies or pick-up shelves for mobile orders. Some colleges acted as pilot locations for robotic delivery or deployed high-tech meal vending machines.

Clinical Foodservice
According to Susan Push, RD, LDN, of Illinois, who has worked in the nutrition technology field for 16 years, clinical foodservice meal ordering applications where patients can place their own orders are replacing the “traditional” method of diet clerks manually recording menu selections via in-person or telephone interactions.

Advanced applications connect with electronic medical records, or EMRs, to capture dietary restrictions noted in a patient’s chart, ideally hiding menu selections that are not part of the patient’s diet.

Challenges arise if the EMR and nutrition database systems do not synchronize properly, leading to a patient viewing and ordering non-compliant menu items. If an error is not caught, it could put the patient at risk for further health complications. Patient dissatisfaction may occur if the diet clerk needs to call to adjust the menu or if the patient receives a different meal than what they ordered.

Due to the associated risks and learning curves, some establishments launched these programs for select patients, such as obstetrics and gynecology where most patients are on a general diet. This allows employees to get familiar with the new system and work out kinks prior to a full rollout.

Implications for Consumers
While dining technology has provided benefits, challenges remain for operators and consumers. Advancements like QR codes may not be the answer for people with poor eyesight, older smartphone models or who are simply less tech-savvy.

Also, according to recent research from Datassential, younger generations are more likely to adapt and evolve alongside new technology, while older generations may prefer to stick to traditional ordering methods.

In short, if the technology is not highly functional for all parties, it could lead to frustration, incorrect orders and possibly health implications.

What RDNs Can Do

1. Ask patients, clients and colleagues if they use dining technology. If so, what types? What are their experiences? Understanding their comfort level, access and literacy with technology is important to help them find solutions that fit their lifestyle.
2. Try new dining technology yourself to understand firsthand how it works and challenges that could arise for patients and clients.
3. Clinical RDNs can familiarize themselves with the food ordering system and nutrition database available to patients. Partner with foodservice and technology colleagues to resolve any issues.
4. Retail RDNs can advocate for expanding virtual services and resources offered by their employers to customers. Explore resources available through the Retail Dietitians Business Alliance to get started.
5. For more resources, join Academy dietetic practice groups such as Management in Food and Nutrition Systems, Nutrition Informatics or Food and Culinary Professionals. Many DPGs offer subgroups with an even more specific practice setting, such as Supermarket and Retail and Restaurant and Hospitality subgroups of the Food and Culinary Professionals DPG.
6. To learn more about nutrition informatics, review the Academy’s Nutrition Informatics Position Paper or watch a webinar on the topic.

While in most instances, shifts in operational, purchasing and ordering behaviors to more digital solutions offer a more efficient dining experience for the consumer and the operator, the transition has not been seamless and long-term impacts on consumption and purchasing habits are still unknown.

References

7 Restaurant Technology Trends to Watch in 2021. EHL Insights website. https://hospitalityinsights.ehl.edu/restaurant-technology-trends. Accessed September 9, 2021.
Expanding Online Retail in Federal Nutrition Programs: Lessons Learned from the COVID-19 Pandemic. Food & Nutrition Conference & Expo™ session. Presented October 18, 2021.
FDA In Brief: As Consumers Order More Meals and Groceries Online, FDA Plans Public Meeting to Address Food Safety Risks. U.S. Food & Drug Administration website. https://www.fda.gov/news-events/press-announcements/fda-brief-consumers-order-more-meals-and-groceries-online-fda-plans-public-meeting-address-food. Published September 9, 2021. Accessed September 28, 2021.
FDA Provides Flexibility Regarding Menu Labeling Requirements for Chain Restaurants and Similar Retail Food Establishments During the COVID-19 Pandemic. U.S. Food and Drug Administration website. https://www.fda.gov/food/cfsan-constituent-updates/fda-provides-flexibility-regarding-menu-labeling-requirements-chain-restaurants-and-similar-retail. Accessed September 10, 2021.
FNS Launches the Online Purchasing Pilot. United States Department of Agriculture Food and Nutrition Service website. https://www.fns.usda.gov/snap/online-purchasing-pilot. Published May 29, 2021. Accessed September 22, 2021.
Looking at the Future of Restaurant Technology. SmartBrief website. https://www.smartbrief.com/original/2021/08/looking-future-restaurant-technology. Published August 16, 2021. Accessed September 22, 2021.
Making New Service Models Work Onsite Food Service Operations. Food Management website. https://www.food-management.com/management/making-new-service-models-work-onsite-food-service-operations. Published January 12, 2021. Accessed October 25, 2021.
Meeting the Needs of Consumers: Food Retail RDN Experts Adapt to Shift in Shopping Behaviors During the Pandemic. Academy of Nutrition and Dietetics website. https://www.eatrightpro.org/practice/professional-development/distance-learning/Meeting-the-Needs-of-Consumers. Accessed September 21, 2021.
Menu Labeling Requirements. U.S. Food and Drug Administration website. https://www.fda.gov/food/food-labeling-nutrition/menu-labeling-requirements. Accessed September 10, 2021.
New Era of Smarter Food Safety. U.S. Food & Drug Administration website. https://www.fda.gov/food/new-era-smarter-food-safety. Accessed September 22, 2021.
Nutrition Informatics. Academy of Nutrition and Dietetics website. https://www.eatrightpro.org/practice/practice-resources/nutrition-informatics. Accessed September 28, 2021.
Renewal of Determination that a Public Health Emergency Exists. U.S. Department of Health & Human Services website. https://www.phe.gov/emergency/news/healthactions/phe/Pages/COVDI-15Oct21.aspx. Accessed October 29, 2021.
Supporting Healthier Eating in the New Normal: The Ultimate Retail Dietitian Toolkit. Retail Dietitians Business Alliance website. https://retaildietitians.com/toolkit/. Accessed September 28, 2021.
Technology-Based Resources Support School Nutrition Programs, Enhance Customer Service to States. United States Department of Agriculture website. https://www.usda.gov/media/blog/2018/04/25/technology-based-resources-support-school-nutrition-programs-enhance-customer. Published August 2, 2021. Accessed October 25, 2021.
WIC Task Force on Supplemental Foods Delivery. United States Department of Agriculture Food and Nutrition Service website. https://www.fns.usda.gov/wic/task-force-supplemental-foods-delivery. Published March 18, 2021. Accessed September 22, 2021.

Couscous is made by rolling moistened semolina into a crumbly mixture, sifting it through a sieve to the desired size, then steaming and drying it. Some couscous, such as moghrabeih and maftoul, is rolled into pea-sized or larger pellets. Not technically couscous, Ptitim — popularized as Israeli or pearl couscous — is a pasta product invented in the 1950s as an affordable rice option in Israel.

The word couscous represents both an ingredient and an iconic dish. Its origins trace back to the Berber ethnic group of Numidia and it is referred to by multiple names across North Africa and the Middle East, including seksu or kseksu, meaning “well-rolled grains,” or kuskus, related to a word meaning “to pound small,” or names that seem to mimic the sounds of “skss, skss” made from sifting semolina through a sieve.

In the Kitchen: Substitute rice, pasta or other grains with couscous to plump up salads, add body to soups and stews, soak up flavorful sauces or create contrasting textures for vegetables, legumes, poultry and meat dishes.

The mild flavor of couscous complements fish, savory breakfast porridge and desserts and softens pungent ingredients including saffron, turmeric, harissa and ras el hanout spice blends.

Steaming couscous ensures tender, separated grains. Traditional pots for steaming couscous include the couscoussier, which cooks meats and vegetables in a liquid below an upper section designed to steam the couscous. A double boiler fitted on top with a fine sieve is a fine substitute.

Couscous can be simmered in a liquid and drained; however, for lighter, fluffier textures, add 1 cup couscous to 1 cup of a boiling liquid in a pot or a dish heated in a microwave, then stir, cover and set aside for 5 to 7 minutes or until water is absorbed and then fluff with a fork. This cooking method is most often used for the types of couscous that are readily available in the U.S., since they have been pre-steamed and dried, and need only to be reconstituted in boiling water. Use a pot or microwave dish that is large enough for couscous to expand by three to four times its original volume.

Couscous makes an easy, festive centerpiece for family dinners and parties. In North Africa, it’s traditionally integral to the main dish and is served in a large, shallow dish, such as a Moroccan gasaa, with ingredients placed in the middle and sauces spooned on top.

In the Clinic: Like other wheat products, couscous is available either as a refined grain or made with whole-wheat flour, so its nutrient content can vary. The wheat endosperm, which is left intact in both forms, contains the carotenoids lutein and zeaxanthin, giving a golden hue to couscous made from semolina flour.

A ½-cup serving of plain, cooked couscous contains about 90 calories, 1 gram of fiber and 3 grams of protein. This portion is an excellent source of selenium, meeting nearly 40% of the recommended daily value. Selenium, an essential trace mineral, is a component of enzymes and proteins called selenoproteins that support thyroid gland function and DNA synthesis and protect against infection and oxidative cell damage.

People with celiac disease should avoid eating semolina couscous, which contains gluten; however, some gluten-free varieties are made from corn, sorghum, buckwheat, millet and fonio, a type of millet.

In Quantity: Semolina couscous is commonly found in grocery stores in a medium-grain size and available in coarse or fine granules in many Middle Eastern markets, online stores and foodservice vendors.

One cup of raw couscous can yield 4 cups cooked, depending on the type of couscous and cooking method. For larger quantities, 1 pound raw can yield nearly 9½ cups cooked.

To limit oxidation and rancidity, store uncooked couscous for up to a year in a dry, cool space in an airtight container. For large batches or when preparing couscous in advance, cool in shallow containers and refrigerate or freeze immediately to reduce the risk of toxins forming from bacillus cereus. Store cooked couscous for up to four days in the refrigerator or frozen for up to four months.

Try these recipes: Sweet Breakfast Couscous and Colorful Couscous Salad

References

Boyacioglu H. Global durum wheat use trending upward. World Grain website. https://www.world-grain.com/articles/8777-global-durum-wheat-use-trending-upward. Published October 23, 2017. Accessed February 2, 2021.
Chemache L, Kehal F, Namoune H, et al. Couscous: Ethnic making and consumption patterns in the Northeast of Algeria. J Ethnic Foods. 2018;5(3):211-219. Accessed February 5, 2021.
Colasuonno P, Marcotuli I, Blanco A, et al. Pigment Content in Durum Wheat (Triticum turgidum L. var durum): An Overview of Quantitative Trait Loci and Candidate Genes. Front. Plant Sci. 2019;10:1437. Accessed February 20, 2021.
Cooking Couscous: Cooking with Commercial Quick-Cooking Couscous. Epicurious website. https://www.epicurious.com/recipes/food/views/cooking-couscous-cooking-with-commercial-quick-cooking-couscous-373715. Published December 9, 2011. Accessed February 20, 2021.
Divided Maghreb countries celebrate one common thing: The Couscous. The North Africa Journal website. https://north-africa.com/2020/12/divided-maghreb-countries-celebrate-one-common-thing-the-couscous/. Published December 17, 2021. Accessed February 2, 2021.
Grains. Cook’s Info website. https://www.cooksinfo.com/grains. Updated April 5, 2021. Accessed February 5, 2021.
How long should I keep leftover food? Food and Nutrition Information Center. United States Department of Agriculture National Agricultural Library website. https://www.nal.usda.gov/fnic/how-long-should-i-keep-leftover-food. Accessed March 5, 2021.
Lynch F. The book of yields: accuracy in food costing and purchasing. Hoboken, NJ:John Wiley;2005:47.
Masibay K. Couscous: A Middle Eastern staple, couscous is a quick and delicious alternative to rice or pasta. Fine Cooking website. https://www.finecooking.com/article/couscous. Accessed March 5, 2021.
McGee H. On Food and Cooking, The Science and Lore of the Kitchen. New York, NY: Simon & Schuster; 2004:576.
Mchabcheb B. Making Real Moroccan Couscous. Fine Cooking website. https://www.finecooking.com/article/making-real-moroccan-couscous. Accessed February 5, 2021.
Plant Sciences. North Dakota State University website. https://www.ag.ndsu.edu/plantsciences/research/durum/products. Accessed February 2, 2021.
Schwartz S. Why Israeli couscous was once known as Ben-Gurion rice — and more: Israel through its food. Montreal Gazette website. https://montrealgazette.com/life/why-israeli-couscous-was-once-known-as-ben-gurion-rice-and-more-israel-through-its-food. Published June 21, 2021. Accessed March 5, 2021.
Senior K. Bacillus Cereus, Cereals and Rice. Types of Bacteria website. http://www.typesofbacteria.co.uk/bacillus-cereus-cereals-rice.html. Updated September 2, 2015. Accessed March 5, 2021.
The Nutrition Source: Selenium. Harvard T.H. Chan School of Public Health website. https://www.hsph.harvard.edu/nutritionsource/selenium/. Accessed February 20, 2021.
Wright C. North Africa: History of Couscous. Clifford A Wright website. http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/3/id/34/. Accessed March 5, 2021.

Nutrient-dense ingredients: Part of the fun of baking is making a recipe your own. With a conventional banana bread or blueberry muffin recipe, substitute up to half the fat, such as butter or oil, with cooked sweet potatoes, bananas, canned pumpkin or cooked lentil puree. Then, decrease the sugar in the recipe by a quarter. To make lentil puree, pulse 1 cup of cooked lentils and ¼ cup of water in a food processor. Nut or seed butters can replace butter or oil in quick bread recipes; substitute up to half the fat in the recipe with peanut butter, almond butter, tahini or another nut or seed butter.

Sweet switches: Some sweeteners such as honey, maple syrup and agave can add trace amounts of nutrients that aren’t found in granular sugar. Additionally, honey is a natural humectant, meaning it will help keep baked goods moist. Avoid serving any foods containing honey to children under 12 months of age due to the risk of botulism. Each of these substitutes replaces 1 cup of granulated sugar:

• 1 cup maple syrup
• ¾ cup honey
• ⅔ cup agave syrup

Decrease other liquid ingredients in the recipe by 2 to 4 tablespoons per 1 cup substitution. For example, if a recipe calls for 1 cup of sugar, substitute ¾ cup of honey and decrease the milk, water or juice in the recipe by 2 tablespoons. To help heavy baked goods rise, add ½ teaspoon of baking soda. Lower the oven temperature y 25 degrees Fahrenheit to prevent over-browning.

Nut or seed butters can replace butter or oil in quick bread recipes; substitute up to half the fat in the recipe with peanut butter, almond butter, tahini or another nut or seed butter.

Yogurt additions: To increase protein and decrease fat, use 2% plain Greek yogurt. Instead of 1 cup of butter, use ½ cup butter plus ¼ cup yogurt. For 1 cup of oil, use ⅓ cup oil plus ⅔ cup yogurt.

Go gluten-free: While nut-based and whole-grain gluten-free flours can add flavor and nutrition, they cannot be substituted 1:1 for regular all-purpose flour. However, mixtures of gluten-free flours can be used. When using a gluten-free all-purpose flour blend, a portion of it often can be replaced with a portion of another gluten-free flour. For example, substitute buckwheat flour for a quarter of the called-for gluten-free all-purpose flour to produce an earthy, hearty flavor.

Plant-based substitutes: Whether the recipe calls for milk, buttermilk or evaporated milk, the grocery store’s dairy case is stocked with unsweetened plant-based alternatives and shelf-stable products are available, too. Review their Nutrition Facts labels for added sugars and look for products that are fortified with calcium and vitamin D. When substituting a plant-based beverage for regular cow’s milk, a 1:1 ratio can generally be used, keeping in mind that the baked muffins and quick breads will generally be denser in texture. When a recipe calls for 1 cup buttermilk, use 1 cup oat or hemp milk plus 1 tablespoon vinegar or lemon juice. To make evaporated milk, simmer 2 cups of any plant-based beverage over medium heat, stirring constantly until it reaches your desired consistency (usually yields 1 cup).

Bonus dry milk powder: For an easy, inexpensive way to make muffins, scones and quick breads taste better and have slightly more protein, add 1 tablespoon of dry milk powder to the dry ingredients of a recipe. As a bonus, this yields a more golden crust and a more tender result.

References

Baking Tips and Tricks. Nature Nate’s Honey Co. website. https://www.naturenates.com/tips-and-tricks/. Accessed July 20, 2021.
Make Your Baking Better With Milk Powder. MyRecipes website. https://www.myrecipes.com/cooking-method/baking-recipes/use-milk-powder-baking. Updated April 10, 2019. Accessed June 14, 2021.
Plant-Based Baking: Using Dairy Alternatives. Pacific Foods website. https://www.pacificfoods.com/plant-based-beverages/. Accessed June 14, 2021.
Quick Breads. University of Kentucky College of Agriculture website. https://fcs-hes.ca.uky.edu/sites/fcs-hes.ca.uky.edu/files/2ssc_qb_pub.pdf. Published December 2010. Accessed June 14, 2021.

Bench Scraper Over Knife Blade
There is a rule that home cooks may not know: Never use the blade of a knife to transfer food from a cutting board. The blade can become dull or damaged, ruining the sharp edge that makes it efficient and safe to use. In comparison, bench scrapers have a blunt edge that is ideal for scraping. Most bench scrapers are the size of a small notebook, with a large surface area — much bigger than a knife blade. The larger surface area makes it easy to scoop sizable quantities of sliced or diced ingredients, such as onions or fresh herbs, from the cutting board. It also is a great tool for mashing garlic and creating a paste.

Style, Comfort and Efficiency
The most efficient bench scrapers are made of steel or hard, durable plastic with a beveled edge — not those made of rubber. Steel and plastic versions are durable, proficient in cutting and resistant to bending. Plastic scrapers have the added benefit of not scratching a wooden, granite or marble surface when cutting through foods such as rolled pastas or various doughs. Rubber scrapers can bend to the shape of a bowl, making them great for scraping and cleaning inside mixing bowls. The flexibility of rubber scrapers makes it easy to push purees through fine mesh strainers when making soups, sauces and mousselines.

The handle of the bench scraper can improve the efficiency of tasks. If the handle is formed with the surface area and lies flat along the same side, like most stainless-steel models do, scooping up chopped herbs or diced onions is a breeze.

Rubber and wood handles are more comfortable than stainless steel. Thin polypropylene handles may be the best of both worlds, offering a thin handle that still allows the scraper to lie flat for more comfortable use.

Consistency, Improved
Some bench scrapers have a ruler along the bottom edge to help make consistent cuts and portions. Even without the ruler feature, using a bench scraper to shape sticky doughs such as brioche can help create evenly sized dough balls that can be weighed for accuracy and consistency.

Easy Cleanup
The ease and convenience of a bench scraper makes it not only one of the most versatile kitchen tools, but also one with very low maintenance. One of the biggest benefits is easy cleanup, especially when flour or dough particles stick to the counter. When cleaning with a bench scraper, use warm water to release large bits of food as you scrape the prep surface. Follow with hot, soapy water to thoroughly clean the utensils and countertop. To clean the bench scraper itself, toss in the dishwasher or clean by hand using hot, soapy water.

References

Chin T. Every kitchen should have a bowl scraper. Serious Eats website. https://www.seriouseats.com/bowl-scraper. Updated May 28, 2020. Accessed May 25, 2021.
Christensen E. Handy Kitchen Tool: The Bench Scraper. Kitchn website. https://www.thekitchn.com/handy-kitchen-tool-the-bench-s-45469. Published March 17, 2008. Accessed May 25, 2021.
Crowley H. 5 Kitchen Tools that make meal prep easier. America’s Test Kitchen website. https://www.americastestkitchen.com/articles/2129-5-kitchen-tools-that-make-meal-prep-easier. Published January 27, 2020. Accessed May 25, 2021.
Eby M. How to clean up dough. Food & Wine website. https://www.foodandwine.com/cooking-techniques/baking/how-to-clean-up-dough-after-baking. Published May 28, 2020. Accessed May 25, 2021.
Foster K. Why a bench scraper is a chef knife’s best sidekick. Kitchn website. https://www.thekitchn.com/why-a-bench-scraper-is-a-chefs-knifes-best-sidekick-234674. Published May 1, 20219. Accessed May 25, 2021.
Harlan J. What is a Bench Scraper? The Spruce Eats website. https://www.thespruceeats.com/definition-bench-scraper-908878#:~:text=Most%20bench%20scrapers%20are%20made,over%20the%20stainless%20steel%20kind. Updated December 24, 2020. Accessed May 25, 2021.
McManus L. Testing Bench Scrapers. Cooks Illustrated website. https://www.cooksillustrated.com/articles/1396-testing-bench-scrapers. Published March 1, 2014. Accessed May 25, 2021.
Tamarkin D. The best bench scrapers for smashing, cutting, collecting, cleaning, and basically every other kitchen task. Epicurious website. https://www.epicurious.com/expert-advice/best-bench-scrapers-article. Published September 13, 2017. Accessed May 25, 2021.

Back to square one. Take everything — and that means everything — out of your pantry and set it out where you can see it. Take stock of what you have, what needs to be used and if you have duplicate items. Along with being the first step to organizing, this also is a budget-saving strategy; knowing what you have will help you avoid purchasing double. If you have duplicate items, consider donating them.

Before Restocking Items in the Pantry:

Avoid heat and light. The quality of some pantry foods can suffer in heat; these include canned goods, whole grains and flours, vegetable and olive oils and vinegars. The ideal pantry temperature is 50 to 70 degrees Fahrenheit. During the summer, some cupboard shelves closest to the ceiling may reach near 90 degrees. Other significant sources of heat are the stove and dishwasher. Storing shelf-stable foods in closed cabinets away from these appliances also keeps them out of direct light. And storing some foods, such as whole-wheat flour, in the refrigerator or freezer can extend shelf-life.

Use clear, food-grade containers. Staples such as flour, dry beans, pasta and whole grains come in containers with different shapes and sizes and are often used in small amounts at a time. After opening these foods, store them in clear, stackable containers that are labeled and dated to keep them visually appealing and tidy. Additionally, an airtight seal keeps out moisture and pests. Use the food at the bottom of the containers rather than just topping them off, otherwise the contents at the bottom will go stale. Always wash and thoroughly dry containers before refilling.

Recycle and reuse. If reorganizing items in your pantry with stackable plastic containers is not realistic or in your budget, reuse various sized condiment and food jars after thoroughly cleaning and drying them. Write the food’s purchase date or when it was opened on the jar lid and keep the packaging for future reference. Tape cooking instructions to the outside of the container for easy access. To make pull-out drawers for irregularly shaped pantry items or opened snack bags, cover sturdy, clean cardboard boxes in colorful contact paper and add a label. You also can use clean boxes or expandable shelf organizers to create “stair steps” to lift items in the far back and corners of shelves so they remain visible.

Designate pantry and kitchen zones. Divide your pantry into zones according to recipe use: baking area, spices, nut butter and jelly, pasta and canned tomatoes, canned beans near dried beans (a reminder to cook those dried beans if you have time). If all pantry items don’t fit in a standard cupboard, consider placing them in a zone where they may be used; for example, store cereal on a shelf near bowls.

First In, First Out. Keeping temperature variables in mind, put food back into the pantry and cupboards with older items in the front. Use opened items first and check to see if foods need to be refrigerated after opening. If stored properly, many unopened canned foods are safe to use past the quality date printed on the can. Highly acidic canned foods such as tomatoes and fruit may keep for as long as 12 to 18 months and unopened cans of less-acidic foods such as tuna, chicken and vegetables may last two to four years.

References

Food Storage Safety Tips for the Cupboard. Academy of Nutrition and Dietetics website. Published April 2, 2020. Accessed August 18, 2021.
FoodKeeper App. FoodSafety.gov website. Accessed August 18, 2021.

Electric, Stovetop and Beyond
It’s easy to find a griddle that suits your cooking space. Rectangular stovetop versions generally use two burners as the heating element; if electric or charcoal, a rectangular shape offers a large cooking surface and can be easier to store than round versions. Round stovetop griddles use one burner, which is handy if you are using a portable single burner as the heat source. Other round griddles can be great for individual use and compact storage.

Griddles offer a large cooking surface with the ability to adjust and control cooking temperatures. However, controlling the temperature of a stovetop griddle may be less reliable than electric models, since you must wait for the griddle’s temperature to catch up with the heating element of the stove. Additionally, depending on your stovetop, having an evenly heated cooking area may be difficult to maintain. As opposed to two circular heating elements, stovetops with one long central burner work well for a griddle.

Electric griddles are less portable than stovetop models, but better achieve an evenly heated cooking area with direct temperature control. A good electric griddle should have a large cooking space that heats evenly and can be easily stored. However, it’s important to note all griddles — electric, stovetop and others — have the potential for cold spots.

There is a fine balance between size and ease of storage, so consider space limitations before making a purchase. If you’re looking for a portable griddle with its own heat source that does not require electricity, consider models that have space for charcoal. These are typically designed to cook enough food for small groups of four to six, while a standard charcoal grill is more practical for larger functions.

For camping, a stovetop or charcoal griddle is ideal. No extension cord is needed, and you can place it directly on a grate over an open fire or grill. Choose a stovetop griddle with handles that extend beyond the heat source to avoid burning yourself. Some griddles offer heat-resistant handles, but many do not. Charcoal griddles allow you to safely move your cooking space to a dry area in case of rain.

Design Can Make a Difference
Griddles come in both nonstick and cast-iron surface options. Nonstick varieties are generally made of combinations of stainless steel or metals such as aluminum or titanium with a nonstick coating, which make cleaning a breeze. A downside may be the short life span of the nonstick material depending on care, maintenance and quality. Additionally, some metal surfaces such as aluminum aren’t safe for induction stovetops; confirm which griddle model is best for your stove’s heating element. With cast-iron versions, it takes minimal care to maintain a durable and long-lasting griddle. However, cast iron can be heavy, bulky and difficult to clean without scratching the surface. For stovetop versions, cast iron is more likely to have an evenly distributed heating area compared to nonstick surfaces.

If you plan on making pancakes, a flat surface may best serve your needs. But for meats, vegetables and other foods that are often prepared on the grill, consider a griddle with ridges. While ridged surfaces may not be as versatile as a smooth surface, they allow fat to drain from food and create visually appealing score marks. Both stovetop and electric griddles can come with reversible plates: One side is flat and the other has ridges. These versatile models can be used to make pancakes in the morning and steaks in the afternoon. Keep in mind, though, that frequent use of both sides can result in the surfaces becoming unseasoned and cause food to stick.

For foods such as burgers or bacon, look for an electric griddle with a drip tray or higher sides to hold the drained fat and prevent spillover. Adjustable legs or a tilt design allow the fat to trickle toward the drip tray instead of pooling in the middle and increasing risk of smoking. Stovetop griddles do not have drip trays, since this could cause a grease fire, but many have side gutters for collecting grease and debris.

Hot Off the Press
Some electric griddles are double-sided and can open flat and close like a panini press. They have a top and bottom griddle that may have removable and reversable plates, allowing you to grill burgers on one side and make over-easy eggs on the other. Some models also have different temperature controls for each side. Other models are quite compact, with only one heat setting, and do not open flat. While these versions are typically used for single servings, they are easy to store and great for students and offices. Larger models allow for greater versatility but can be bulkier to store and heavy to transport.

Cooking Tips
Unlike with grilling, only a little oil is necessary to prevent sticking on a griddle. Excess oil can cause smoking, a big mess and even a grease fire. Shake any excess marinade or oil off food before placing it on a griddle. Then, be patient. Flipping or removing food too soon can cause the food to stick to the griddle’s surface. A good rule of thumb with meat, fish or poultry is to wait until the cooked color rises to about halfway up the side before flipping. To make flipping easier and promote user safety, use a properly sized rubber or silicone spatula to handle food on griddles. Be sure to remove excess grease using the drip tray and allow the griddle to cool completely before cleaning.

Care and Cleaning
Depending on the model and type of griddle, cleaning methods may vary. Some nonstick models are dishwasher safe, while others require hand washing. Many nonstick griddles without grill ridges can be wiped down with a damp cloth. Grill ridges generally require more cleaning, as food particles can get stuck on the ridges and be difficult to remove. Careful cleaning is required to avoid scratching the surface. Cast-iron griddles may need a post-wash seasoning to ensure long-lasting quality and durability. Clean cast iron with a damp brush and gently scrape away any particles with a pan scraper. For stubborn stuck-on food, heat the cast-iron surface with a little water to loosen the particles.

Electric griddles without removable plates require careful hand washing to avoid getting the electrical mechanisms wet. Removable plates make cleaning easier. To ensure a long life span, consult the user manual for your specific product before cleaning.

References

Alfaro D. All About Griddles. The Spruce Eats website. Updated July 12, 2019. Accessed May 1, 2021.
Bromberg M. Testing Stovetop Griddles. Cook’s Illustrated website. Published July 25, 2019. Accessed August 18, 2021.
Gemperlein R. Testing Electric Griddles. Cook’s Illustrated website. Published January 8, 2019. Accessed August 18, 2021.
Griddles. Cook’s Info website. Updated October 4, 2020. Accessed May 1, 2021.
How to clean cast iron cookware. Lodge Cast Iron website. Accessed May 1, 2021.
Machard de Gramont B. Best electric griddles in 2021. The Spruce Eats website. Updated June 21, 2021. Accessed August 18, 2021.
Marx S. The best electric griddles for crowd-size cooking. Serious Eats website. Updated January 27, 2021. Accessed May 1, 2021.
Shultz C. Taste of summer all year round with these countertop and stovetop grills. Kitchn website. Updated June 26, 2020. Accessed May 1, 2021.
Vaculin K. The best griddles for cooking pancakes, eggs, and bacon. Epicurious website. Published March 12, 2021. Accessed May 1, 2021.

DIY herb brush: For savory foods, consider assembling a brush using fresh herbs; wilted herbs also work. Wrap kitchen twine around the stalks of any herb or combination of herbs after they have been washed. Woody herbs such as thyme, rosemary and sage work best, but you also can use cilantro or basil. Wet the twine before using the brush on a grill. Use a forceful slapping motion rather than gentle brushing to help transfer the aromatic herb oils to grilled meat or the surface of bread dough. Only use herb brushes on food after the surface has cooked to prevent the spread of harmful bacteria. After use, remove the twine and cook the herbs in any recipe; otherwise, the herbs should be discarded.

Basting liquids: In addition to adding flavor, the purpose of brushing on a basting liquid is to cool the surface of a food to prevent over-browning.

Water-based. Use apple juice to cool the surface of pork when grilling or chicken broth when roasting a whole chicken or turkey. When basting poultry, brush only the breast to slow the cooking, since white meat is usually done before dark meat.

Oil-based. Reserve some marinade before using or after marinating poultry, fish or meat, cook the raw marinade by boiling for at least one minute. Then, brush it onto the roasting or grilling food to create a flavorful crust. Using an herb brush adds even more flavor. When barbecuing, do not brush on a sugary sauce until the meat has partially cooked. This will prevent unnecessary scorching; the sauce can still be brushed on several times at the end of cooking to build up flavor and crust. To prevent cross-contamination, use a clean brush each time.

Pastry washes: Washes can be brushed on prior to baking to enhance the surface texture and appearance of baked goods. Washes also act as an adhesive for nuts or other toppings. Use the right wash for the desired effect.

Egg washes. Brush on a beaten egg white for a shiny surface sheen. Use a beaten egg yolk for a golden-brown appearance. A beaten whole egg adds both color and sheen. For easier application, add one or two tablespoons of water to egg washes.

Glazes and sweeteners. Brushing on maple syrup, honey or simple syrup sweetens the crust of baked goods and makes it softer.

Milk washes. Milk, half-and-half or cream washes contain natural sugars, which turn a light golden color during baking.

Oil washes. Olive oil softens the crust of focaccia, enhances it with a rich flavor and makes it shiny. Butter does the same to a loaf of bread.

Water. Brushing water onto Italian or artisanal breads gives them an extra crisp crust. Use an herb brush to add flavor.

References

Can you reuse meat marinade? U.S. Department of Agriculture website. Published July 17, 2019. Accessed April 9, 2021.
Hensperger B. The bread bible: Beth Hensperger’s 300 favorite recipes. San Francisco, CA: Chronicle Books;1999:28-29.
Lopez-Alt K. The Food Lab: Better Home Cooking through Science. New York, NY: W.W. Norton & Company; 2015:327-328.
McGee, H. On Food and Cooking: The Science and Lore of the Kitchen. New York, NY: Scribner; 2004:154-155;158-159;399.
Poultry: Basting, Brining, and Marinating. USDA Food Safety and Inspection Service website. Accessed May 13, 2021.

The Best Brush for the Job
The difference between a pastry brush and a basting brush has less to do with its attributes and more to do with its use. Typically, a pastry brush is used for pastries and baked goods, while a basting brush is used for meats and vegetables. Both pastry brushes and basting brushes can be used for a variety of tasks by any home or professional cook. The important thing to remember is that you should never use the same brush for both tasks. Because flavors and odors may linger on brushes, dedicating a brush to each use prevents the transfer of flavor from baked goods to meats; no one wants a sweet pastry to taste like salmon. And to prevent cross-contamination, a clean brush should be used each time, regardless of the brush or task.

When baking, use a pastry brush to apply egg wash or melted butter prior to cooking in the oven to give the end product a golden-brown crust. A pastry brush also can be used to grease a pan quickly and without making a mess. For savory cooking applications, use a basting brush to apply a marinade or sauce to poultry, meat or fish. You also can use a basting brush to remove excess seasoning, such as when grilling meats.

Selecting the Right Size
The size of a brush is one of the biggest determinants of its versatility. Small brushes are great for a variety of tasks from applying glazes to cakes to spreading egg wash on dumplings. They also are the best choice for delicate and detailed tasks, such as glazing a fruit tart. Large brushes with a lot of bristles hold a great deal of liquid and can be used across more sizeable surface areas such as barbecue ribs. These are used most often by foodservice professionals and chefs who operate large industrial grills and less frequently at home where a standard brush is suitable for backyard grilling and cabinet storage.

Brushes also come in a variety of shapes: Round-headed brushes work best for smaller pastries, detailed glazing tasks or plate decoration. Angled brushes have tapered bristles that are effective for precise and detailed work, such as reaching far into an oven or grill to apply a sauce or glaze.

The Details Matter
Choose between brush handles based on your personal preference. Many handles are wood, which is sturdy and comfortable to hold. Handles also may be plastic, which is easy to clean, durable and strong for tough tasks. Brushes designed for grilling may have heat-resistant or heatproof handles, which are very easy to clean and maintain. Either way, the bristles really determine the difference.

Most pastry and basting brushes have thin, natural-fiber bristles that are ideal for everything from delicate doughs to hearty meats; however, they are too delicate for high heat applications such as grilling. Natural-fiber bristles have a soft texture for delicate tasks and tend to hold more liquid than synthetic bristles. These delicate fibers also can retain odor rather easily, so you may not want to use them for savory applications. Silicone brushes, on the other hand, are flexible, designed for high-heat cooking and are easier to clean than natural-fiber bristles. However, silicone bristles can damage fragile dough and delicate foods. Less common are nylon and Teflon bristles. Nylon bristles retain a lot of liquid with minimal risk of bristles falling out but are heat-sensitive; Teflon bristles have a lot of the same benefits as natural-fiber bristles with the ability to withstand high-heat cooking.

Use brushes with short bristles (1 to 2 inches) for tasks where a precise and gentle application is necessary, such as for phyllo dough. Of note, bristles that are too short (1 inch or less) may be too stubby and not give you the agility needed to coat a delicate product. Longer bristles (over 2 inches) are great for reaching into nooks and crannies, such as for a fruit tart, but they may be too unwieldy for more delicate tasks.

Cleaning and Maintenance
The key to cleaning pastry or basting brushes is to wash by hand with soapy water. Rinse under hot water to remove debris, gently rub soapy water into the bristles, rinse thoroughly without twisting bristles and lay flat to air dry. You can clean a silicone brush by hand, and many are also dishwasher safe. If you cannot clean a brush right away, soak it in warm water until you have time. Make sure cleaned brushes have no remaining food debris, grease or oil residue that can quickly deteriorate the overall quality.

To determine if a brush needs to be replaced, consider its quality after cleaning. Replace brushes if they begin to develop an odor. Brushes that shed bristles or appear melted or stained also should be replaced. The best ways to maintain a brush’s quality are through proper care and cleaning, using different brushes for sweet and savory applications, and choosing the right brush for the task to prevent deterioration.

References

Bromberg M. Pastry Brushes. America’s Test Kitchen website. Published July 1, 2018. Accessed June 15, 2021.
How to choose the best pastry brush: an essential guide. Webstaurant Store: Bakery Management website. Accessed April 12, 2021.
Meyers S. The Best Long-Handle Basting Brushes to Flavor Grilled Ribs, Chicken and More. Robb Report website. Published April 7, 2021. Accessed May 12, 2021.
Pastry Brush versus Silicone Brush. Cooks Illustrated website. Accessed April 12, 2021.

What type is right?
Electric kettles come in stainless-steel, glass and plastic. When selecting a kettle, one consideration is being able to see the water fill level. While glass versions are easy to see into, stainless-steel and plastic versions often use an external water fill gauge, which sometimes may be difficult to read. Most types of kettles have an indicator feature, such as a light or automatic shut-off, for when the water is ready; not having this indicator can be a big deal.

Some versions have cords, while others run off a rechargeable battery. There is little difference in the efficiency or precision over the final product (hot water), but choosing a cordless model allows the user the freedom to have boiling water in any location such as a campsite.

Stainless-steel and glass kettles tend to be more popular because many people do not want their hot water to come in contact with plastic. In addition, some plastic kettle users report their hot water tastes different compared to when they used kettles made of steel or glass. Some consumers may view plastic kettles as less likely to break. What is not significantly different between these versions is price, reliability or quality.

Size matters
Since the size of a kettle has nothing to do with how fast it can heat water, select a size based on your intended uses. Choosing a smaller kettle, which may hold about 2 cups, restricts the potential for versatility. However, smaller kettles are easier to travel with and can be used for single-cup hot beverages. For a single individual, a smaller kettle might be perfect.

Larger kettles, which can range from over 1 liter to 60 ounces, allow for greater versatility, such as for preparing foods, but may be difficult to store, take up counter space and are less easy to transport. For cooking or offering hot beverages to groups of people, a larger kettle is recommended.

Easy, breezy cleaning
Minerals from the water you use can build up in an electric kettle, so regular cleaning is a must. However, cleaning frequency ultimately depends on frequency of use. To clean, refer to the manufacturer’s instructions or use this method: Combine equal parts distilled white vinegar and water and add to the kettle. Bring to a boil, turn off heat and allow the kettle to cool. Dunk a microfiber cloth in the solution and wipe the outside clean. Use a dish brush to clean the inside, focusing on hard-to-clean places to remove excess mineral deposits. Pour out the water solution and rinse well. Fill the kettle back up with water, bring to a boil and pour out the water to remove any traces of vinegar that may alter flavor. Repeat once or twice to ensure the kettle is ready for your next beverage or recipe.

References

5 Less Known Uses of Electric Kettles. November Culture! website. Accessed March 25, 2021.
Campbell G. Is an Electric Tea Kettle Really Better? Kitchn website. Accessed March 25, 2021.
Electric Kettles. America’s Test Kitchen website. Accessed March 25, 2021.
Kettle – 1891. Magnet Academy website. Accessed March 25, 2021.
Stainless Steel vs Glass vs Plastic Kettles. Electric Kettles Guide. Accessed March 25, 2021.
The Best Electric Kettles on Amazon, According to Hyperenthusiastic Reviewers. New York Magazine: The Strategist website. Accessed March 25, 2021.

USE THEM UP. Many ground spices lose potency within a year. By that time, they’ll still be edible, but you’ll you need to use an additional ⅛ to ¼ teaspoon to deliver the same flavor.

BUY THEM WHOLE. If possible, purchase whole spices, which stay fresh for about a year. Store them away from heat and light, not near the stove. Grind or grate whole spices when you need them, rather than prepping ahead of time.

GRIND YOUR OWN. Grinding or crushing whole spices releases fragrant oils, so to avoid losing potency and flavor, grind only as much as you need. Use a mortar and pestle, electric spice grinder or coffee grinder that you dedicate only to spices; or place spices in a resealable freezer bag, then crush with a pan, meat mallet or rolling pin.

TOAST SPICES. Toasting releases more aromatic compounds before you grind spices or add them to a recipe. Place a small amount in a dry skillet and heat over medium heat for less than five minutes, until they smell toasted or fragrant. Shake the pan while toasting to prevent burning. To revitalize older ground spices, toast for only two to three minutes and use immediately.

BLOOM IN OIL. Warming whole and ground spices in oil helps increase flavor in two ways: Heating helps liberate the flavorful oils in spices, so they can infuse into the fat. And spice-infused fat carries flavor throughout a dish much better than simply adding a dry spice to a recipe or to water or broth. Adding ground spices to a cooking fat such as oil or butter is called “blooming” and is a quick way to intensify the spice’s flavor. In a pan on the stove, heat spices for 30 to 60 seconds in oil or add to aromatics such as onions or garlic while they cook in fat. Steep whole spices in oil for up to 20 minutes at a very low temperature.

STOCK SMART. Keep spices on hand that you know you’ll use within six months. Always have one or two spices in your pantry from each of these categories:

Seeds: annatto, caraway, cardamom, celery, coriander, cumin, dill, fennel, fenugreek, mace, mustard, nutmeg, sesame, star anise
Suggested uses: Steep into sauces or drinks, toast and crush into vegetable dishes or add to sweet-savory pickles or fermented vegetables.

Dried berries and flowers: allspice, cloves, peppercorns (black, green, white, pink and Sichuan), saffron, sumac
Suggested uses: Use in rubs or marinades, or mix into cooked whole grains and vegetables (bonus: cracked spices also add texture to dishes).

Roots: garlic, ginger, turmeric
Suggested uses: Chop and sauté in oil as a recipe base for savory dishes.

Chiles and peppers: Aleppo pepper, ancho chile pepper, cayenne pepper, chipotle chile pepper, crushed red pepper, Gochugaru Korean red pepper, Hungarian hot paprika, Raja Mirchi chile, smoked paprika, sweet paprika, Urfa pepper
Suggested uses: Warm in oil to use in recipes for meat, poultry, fish, tofu and vegetables or make pastes such as sambal oelek.

Ground “baking” spices: allspice, cardamom, cinnamon, cloves, nutmeg
Suggested uses: In addition to baking, use these spices in savory dishes such as North African and Turkish stews and grain recipes.

Blends: adobo seasoning, Cajun seasoning, curry powder, five-spice powder, garam masala, Jamaican jerk seasoning
Suggested uses: Add to egg recipes or rice dishes for a global flavor infusion.

Umami: bagel topping seasoning; mushroom powder; monosodium glutamate (MSG); nutritional yeast; seaweed, dried fish and sesame shake
Suggested uses: Sprinkle on any dish at the table for a flavor boost with less salt (note: some blends include salt).

Read about dried herbs including thyme, rosemary and basil here.

References

Duyff R. Complete Food and Nutrition Guide. 3rd ed. New Jersey: John Wiley & Sons, Inc.; 2006:333-334.
Goody C, Drago L. Cultural Food Practices. Chicago, IL: Academy of Nutrition and Dietetics; 2010:59,95,106,122,136,173,188.
Herbst T, Herbst R. The New Food Lover’s Companion. 4th ed. New York, NY: Barron’s Education Serious, Inc.; 2007:651-652.
Lopez-Alt K. The Food Lab: Better Home Cooking through Science. New York, NY: W.W. Norton & Company; 2015:257-258.

For years, the number-one driving factor behind consumer food choices has been taste. However, over time, value-driven consumers are weighing additional considerations, including social justice, animal welfare and environmental stewardship — all which influence their food and beverage purchasing habits. As awareness and action continue to evolve, the idea of “ethical eating” is becoming increasingly more mainstream.

“Ethical eating” refers to the consideration of the economic, social and environmental impacts of purchasing or consuming foods and beverages.

The role of ethics has become increasingly prioritized for both the food and agriculture industry and the value-driven consumer. While there have been significant improvements in animal welfare, social justice and environmental stewardship, further opportunities exist. Industry and consumers can work together to make progress toward a more sustainable and ethical supply chain.

Social Justice
For many, protecting and supporting workers’ rights is of utmost importance. Issues such as equal pay, gender equality, diversity and inclusion, forced labor, child labor and more are complex considerations.

Labor Practices
Approximately 15% of the food eaten in the United States is grown or produced internationally. Many commodities including coffee, bananas, chocolate and avocados — native to regions in Mexico, Central America and South America — are imported to the U.S. in large quantities. Seafood eaten in the U.S. is primarily imported from China, Thailand, Canada, Indonesia, Vietnam and Ecuador.

While importing foods can support international relations and help bring steady income to small farmers and growers overseas, it also means that some relevant regulation often falls outside of U.S. jurisdiction. Challenges associated with imported foods include less-robust labor standards and enforcement than what is generally found in the U.S. Violence, forced labor and extortion have been observed, as individuals and groups compete for commodities and their associated profits.

For example, the seafood industry has been under scrutiny for human rights abuse in the supply chain, primarily driven by the presence of forced labor. According to a 2018 report from the USDA’s Foreign Agricultural Service, “Thailand has been listed as a country with prevailing problem of human trafficking and illegal, unregulated, and unreported fishing (IUU).” Pressure from other countries, including the United States, has limited some of their fishing activity and measures, along with increased awareness of IUU in Asia-Pacific countries, have been implemented by agencies in conjunction with the Food and Agriculture Organization of the United Nations.

For U.S. companies that source seafood from international locations, transparency throughout the entire supply chain can be a challenge, in part because many ships and vessels rely on third parties for labor recruitment. In many regions, these third-party agencies may be unregulated, and minimal monitoring and documentation may be required for the agencies and recruited employees. This limits transparency into labor and recruitment practices like worker’s contracts, compensation structure and working hours. Many recruited employees are migrants from other regions and are vulnerable to exploitation through poor wages and working conditions, for example. In some instances, human trafficking has been observed. In other instances, employees enter into work voluntarily and circumstances evolve into a forced labor situation.

Activists have called for policy reform to protect workers’ rights and increase transparency throughout the supply chain. Efforts have included the adoption of an international treaty, observance of the “International Day for the Fight against IUU Fishing” (June 5), and a joint statement by the FAO, International Labour Organization and the International Organization for Migration. Additionally, Thailand’s government has committed to complying with IUU regulations and established a fishery monitoring and surveillance system, including framework to prevent the exploitation of labor.

Other examples are coffee and cocoa used to make chocolate: Some have a robust Fairtrade certification system in place, while others do not. Buying Fairtrade means the product meets environmental, economic and social standards that support and protect farmers and their communities from injustices, such as unfair wages, while also protecting the environment. However, these standards are not without criticisms. Arguments against Fairtrade certifications contend that certification results in uneven economic advantages for coffee growers, for example, and lower-quality products for consumers. Alternatively, some experts think developing a Fairtrade certification system for other commodities may help protect farmers and growers, but the development of such a system would require significant time and resources.

Equity, Diversity and Inclusion
Equity, diversity and inclusion are key priorities in the food supply chain for companies, consumers and legislators. In 2020, as social justice issues in the United States came to the forefront of national news, the COVID-19 pandemic caused hunger and food insecurity to skyrocket, particularly in Black and Latino households. Many companies introduced programs to support a diverse, equitable and inclusive workplace for all people. These efforts do not go unnoticed, as consumers seek purpose-driven companies and products and make purchasing decisions aligned with their beliefs and values. In January 2021, the Biden administration implemented policies to address hunger and food insecurity in the U.S. that focus on a more equitable, diverse and inclusive food supply chain in the future.

Animal Welfare
Humane Treatment of Animals
Many stakeholders — government entities, commodity groups, third-party certifying bodies, special interest groups and others — set standards for the humane treatment of animals in the food supply chain, including those intended for food production and labor.

The Five Freedoms of Animal Welfare, originally developed by the U.K. Farm Animal Welfare Committee (now the Animal Welfare Committee), is a globally accepted framework for standard of care used for animals raised for food production. This framework is often used as a baseline for commodities including poultry, cattle and more; commodity-specific standards are then added to this framework, as appropriate.

Despite regulations and documentation standards for using animal raising claims on meat and poultry products, claims and labels associated with animal welfare standards can lead to consumer confusion. For example, a host of claims designate the degree of freedom a hen experienced before laying eggs. Claims on an egg carton include cage-free, free-range and pastured. For U.S. Department of Agriculture-graded eggs, “cage-free” indicates, among other criteria, that the hen was able to walk around the hen house before laying the egg. “Free-range” signifies the eggs come from cage-free hens that were allowed outside (sometimes in a fenced-in space). “Pastured” or “pasture-raised,” while not defined by the USDA, typically means eggs come from hens that had the ability to roam free on natural pastures. The term “pastured” eggs may sound like the most humane and ethical treatment, but more freedom means exposure to outside elements, sources of infection and violent interactions with other hens.

Antibiotics
Use of antibiotics in animals that are raised for food is a topic of growing interest, including concern for the humane treatment of animals and implications on human health after eating animals that were treated with antibiotics.

Antibiotics are used to treat sick animals as needed. By the time of slaughter, antibiotics have left the animal’s system, meaning it is technically “free of antibiotics.” The use of antibiotics in food production in the U.S. is monitored by the Food and Drug Administration to ensure humane and ethical treatment of animals.

Concern arises if the animal develops a level of resistance to antibiotics, especially daily use or mass fed antibiotics. That resistance can be transferred to humans through animal food products, as well as run-off into soil, water, crops and other elements. If a person needs the same antibiotic for their own health, they may have resistant bacteria. Many food organizations have adopted policies and commitments that include veterinarians’ oversight of antibiotic distribution and reducing or eliminating the use of antibiotics in animals that are important to human medicine, as outlined by the World Health Organization.

Environmental Stewardship
Climate change and deforestation are two key factors in environmental sustainability or stewardship. Climate change refers to long-term changes to Earth’s usual weather patterns, while deforestation refers to the loss or reduction of forest land for production across several industries. Deforestation has a compounding effect because it also contributes to climate change by reducing forest land that would otherwise keep excess carbon out of the atmosphere.

Efforts to combat climate change and deforestation and promote good forest stewardship focus on priority supply chains for products including palm oil, soy, beef and paper, to name a few.

Palm Oil
Palm oil is the world’s most common vegetable oil, naturally trans-fat free and extremely versatile in both the food system and other industries including cosmetics and biofuels. But its effect on the food system is complicated and largely misunderstood.

Because palm is a tropical crop grown in specific conditions, sourcing is limited to designated regions near the equator. As demand for palm oil continues to rise, especially after the FDA determined in 2015 that artificial trans fats (partially hydrogenated oils) were no longer “Generally Recognized as Safe,” clearing land for production has resulted in destruction of habitats for endangered species such as orangutans, as well as loss of biodiversity.

The production of palm oil is more efficient than soybean oil, its closest alternative, requiring significantly less land to produce the same yield. Additionally, palm oil is an important part of emerging economies and the livelihood of small farmers. When considering factors like cost, versatility, nutrition profile, land use and small farmer support, there is not a clear ethical alternative to palm oil.

Instead of replacing palm oil entirely, an alternative approach is to improve its sustainability. The Roundtable for Sustainable Palm Oil, or RSPO, is a nonprofit focused on developing and implementing sustainable palm oil practices globally. Different levels of RSPO-certified palm indicate the degree of environmental and social sustainability of the products. According to RSPO, purchasing products made with sustainable palm oil is an ethical solution that can help support smallholder farmers and encourage more organizations to improve the sustainability of their supply.

Soy
Like palm, soy is a common ingredient throughout the world. In fact, soy is the globe’s primary source of protein. It also is rich in essential amino acids, making it an accessible and useful ingredient. In addition to cooking, soy is widely used as feed for livestock that later becomes human food.

While U.S.-grown soybeans are certified sustainable, soy has been associated with deforestation in certain regions of the world. Significant amounts of natural resources such as water must be used in soy production. Efforts to improve supply include developing sustainable production practices and encouraging biodiversity.

Beef
Because cattle expel methane both from their mouth and as flatulence, greenhouse gases in livestock food production continue to be a key priority in sustainability efforts. However, significant improvements have been made to reduce the environmental impact of cattle. Advancements in production methods and technology have led to decreased food waste and increased efficiencies that mean fewer cattle can produce a greater volume of food.

While beef may be part of a largely sustainable supply chain in the U.S., that is not the case elsewhere. In Brazil and other regions where forests are converted to pastures to raise cattle for slaughter, tropical deforestation has been tied to beef.

Plant-based Options
According to the 2020 Food and Health Survey by the International Food Information Council, there has been an increase in consumption of protein from plant sources and plant-based meat and dairy alternatives over the past year. This trend may be due, at least in part, to people trying to reduce their carbon footprint. This is a heavily debated topic, with some arguing that a plant-based lifestyle is the best approach for the planet; others advocate for a lifestyle that incorporates both plant-based options and sustainably sourced animal-based foods.

Paper
Paper-based packaging is common in the food industry. Yet, as more restaurants transitioned to off-premise dining due to COVID-19, packaging use increased in importance. Paper can have a direct impact on deforestation if forests are not responsibly managed. Recycling is another key component to ensure a sustainable and ethical paper supply chain.

Paper can have a direct impact on deforestation if forests are not responsibly managed. Recycling is another key component to ensure a sustainable and ethical paper supply chain.

What the Food and Agriculture Industry Is Doing
Making Improvements. Restaurants and retailers are identifying animal welfare, environmental stewardship and human justice opportunities and are making improvements. They are working with suppliers, activist groups and other third-party experts to understand the intricacies of ethical eating from all angles and make the most responsible choice. Companies are making commitments and setting science-based targets, or SBTs, to reduce or eliminate their contribution to deforestation by shifting sourcing or adopting more sustainable practices. The USDA encourages and supports activities through its Sustainable Agriculture Program.

Being Transparent. Transparency is a key factor at the intersection of food and ethics. Companies are sharing lifecycle assessments, traceability reports and scorecards completed by third-party organizations that rate how they are doing on some of these important matters. Through corporate citizenship reports, large chains and small independent companies are describing how they are tracking and making progress. Corporate citizenship reports typically are available online for the public.

What You Can Do
Educate yourself for your patients or clients. Food choices are personal, as are the values driving those choices. When working with patients or clients who are interested in discussing economic, social and environmental considerations for food choices, it can be helpful to have a base knowledge of these concepts. Resources may include available information from restaurants and brands, including lifecycle assessments and corporate citizenship reports; third-party standards and scorecards that evaluate brand progress; information from the Academy of Nutrition and Dietetics, including the “Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems” and the robust list of Diversity and Inclusion resources; and resources from the Academy Foundation, such as the “Future of Food” initiative. If your patients and clients ask for information, provide credible resources to help them make informed decisions that work for them.

As a buyer, advocate for your values with your purchasing power. Not everyone has the same level of access to a variety of foods, particularly where selection is limited. Advocate for equity and the development of policies that support access to nutritious foods for all communities. Your personal advocacy might include buying products that align with your values and promote biodiversity; supporting less-familiar markets; or seeking out other varieties of foods to help keep unique, lesser-known varieties alive and support small farmers in various regions. If your local market does not carry specific foods you’re seeking, consider requesting it either in person or online through the “contact us” page of the grocer’s website.

This is an overview of ethical eating, but it isn’t all-inclusive. We want to hear from you! What value-driven considerations contribute to your food choices? Tell us on social media using #foodnutrimag or email us at foodandnutrition@eatright.org.

References

2020 Food and Health Survey. Food Insight website. Published June 9, 2020. Accessed January 15, 2021.
8 things to know about palm oil. WWF website. Published January 17, 2020. Accessed January 10, 2021.
Barnes A. Eggstra! Eggstra! Learn All About Them. U.S. Department of Agriculture website. Updated February 21, 2017. Accessed January 18, 2021.
Beef: Overview. WWF website. Accessed April 12, 2021.
Commodities and Products. USDA Foreign Agriculture Service website. Accessed April 12, 2021.
Fact Sheet: President Biden to Take Action to Advance Racial Equity and Support Underserved Communities. The White House website. Published January 26, 2021. Accessed April 12, 2021.
Fairtrade Standards. Fairtrade America website. Accessed January 10, 2021.
FoodBytes. Datassential website. Accessed January 10, 2021.
Forest Conversion. WWF website. Accessed January 10, 2021.
Global vegetable oil production set to reach new peak. Bio-based News website. Published October 15, 2018. Accessed January 10, 2021.
Global Wild Fisheries. Fish Watch U.S. Seafood Facts website. Accessed April 12, 2021.
Grannan C. What’s the Difference Between Morality and Ethics? Encyclopedia Britannica website. Accessed January 16, 2021.
Hidden Chains: Rights Abuses and Forced Labor in Thailand’s Fishing Industry. Human Rights Watch website. Published January 23, 2018. Accessed April 12, 2021.
Joint Statement on the International Day for the Fight against IUU Fishing. Food and Agriculture Organization of the United Nations website. Published June 5, 2019. Accessed April 12, 2021.
Labeling Guideline on Documentation Needed to Substantiate Animal Raising Claims for Label Submissions (2019). USDA Food Safety and Inspection website. Published December 2019. Accessed April 12, 2021.
O’Dowd P, Hagan A. Why Avocados Attract Interest of Mexican Drug Cartels. WBUR website. Published February 7, 2020. Accessed January 10, 2021.
Palm Oil. WWF website. Accessed January 10, 2021.
Rahmanulloh A. Biofuels Annual. USDA website. Published August 3, 2020. Accessed January 20, 2021.
Roundtable on Sustainable Palm Oil website. Accessed January 10, 2021.
Shaftel H. Overview: Weather, Global Warming and Climate Change. NASA Climate Change: Vital Signs of the Planet website. Accessed January 24, 2021.
Smart land use: Palm oil is the world’s most efficient oil crop. Malaysian Palm Oil website. Published November 12, 2020. Accessed April 12, 2021.
Soy. WWF website. Accessed January 10, 2021.
Sustainable Soybean Production. Soybean Connection website. Accessed April 12, 2021.
Thailand. USDA Foreign Agricultural Service website. Published May 8, 2018. Accessed April 12, 2021.
The biggest misunderstandings about palm oil. New Hope Network website. Published February 20, 2019. Accessed April 12, 2021.
The Five Freedoms for Animals. Animal Humane Society website. Accessed April 12, 2021.
The Problem with Fair Trade Coffee. Stanford Social Innovation Review website. Accessed January 10, 2021.
Tracking the COVID-19 Recession’s Effects on Food, Housing, and Employment Hardships. Center on Budget and Policy Priorities website. Updated April 8, 2021. Accessed April 12, 2021.
Trans Fat. U.S. Food and Drug Administration website. Accessed April 12, 2021.
UN’s Food and Agriculture Organization to mark International Day to Fight against IUU Fishing in Asia-Pacific (Bangkok event). Food and Agriculture Organization of the United Nations website. Published June 5, 2019. Accessed April 12, 2021.
WHO list of critically important antimicrobials (WHO CIA list). World Health Organization website. Updated May 8, 2019. Accessed January 24, 2021.

Also known as crisphead, iceberg is a type of head lettuce and has been rated the fifth-most consumed vegetable in the United States. Developed in 1894 by horticulturists at the Burpee Seed Company, iceberg lettuce experienced a rise in popularity in the 1940s. A clue to the reason: its name. Before refrigeration was common, lettuce’s notoriously short shelf life made commercial production a challenge. But iceberg’s durability was advantageous for travel. Before refrigerated train cars existed, the vegetable was carefully packed in ice that melted during transport. Frozen chunks of ice, tiny “icebergs,” kept it fresh.

The leaves of iceberg are arranged in dense rosettes, similar to cabbage, and have a neutral, watery flavor. Mature iceberg leaves can grow to be a foot in diameter. The green exterior gradually lightens toward the center, transitioning from green to pale yellow to nearly white.

Lettuce has a shallow root system, so successful cultivation requires light, frequent watering. Heat puts lettuce at risk of bolting, or rapidly producing flowers and seeds while abandoning leaf growth. Best growing temperatures are 60 to 70 degrees Fahrenheit, making spring or autumn ideal in most climates.

In the Kitchen: A bed of iceberg is a blank slate, ready to deliver a desirable crunch. For textural variety, mix iceberg with softer cultivars like loose-leaf or butterhead, or with greens such as spinach or arugula for a peppery bite.

The iconic wedge salad — quartered iceberg topped with blue cheese, bacon bits and diced tomatoes — remains a chophouse staple, turning humble lettuce into decadence. Honor the original salad by focusing on quality ingredients or reinvent it with salty upgrades like sardines or capers.

Iceberg lettuce can be cooked, too. Sauté chopped lettuce leaves with garlic, soy sauce or vinegar. Lettuce cooks fast, so keep a close eye on the pan. Iceberg is done when it’s wilted with a slight crunch. Grilling or roasting in the oven unleashes caramel notes. If sliced into wedges, iceberg’s fibrous leaves will hold their shape. The result is soft and charred on the outside with a crisp interior.

In the Clinic: The notion that iceberg lettuce lacks nutrition is false. Darker greens may pack a greater nutrient punch, but 2 cups of shredded iceberg is an excellent source of vitamin K and a good source of folate. At 96% water and only 10 calories per cup, iceberg adds satiating bulk to a meal, and its delicate flavor serves as a gateway vegetable for selective eaters.

Like parsley, celery and chamomile, iceberg lettuce contains apigenin, a flavone touted for its potential health-promoting, disease-preventing benefits.

In Quantity: To extend shelf life, iceberg lettuce should be harvested whole, minimally processed and swiftly transported. For foodservice, cases of 24 heads of iceberg lettuce and cartons of 12, 18 and 30 heads are sold by some wholesale retailers. Freshly shredded iceberg lettuce is sold in packs of five-pound bags. Lettuce is temperature-sensitive and best stored between 32 to 35 degrees Fahrenheit. To maintain color and prevent wilting, store iceberg lettuce away from high ethylene-emitting produce such as apples, melons and pears.

Once you get it home, refrigerate iceberg immediately. Whole heads can be wrapped in a paper towel, then stored in a plastic bag for one to two weeks. Individual leaves should be dried, bagged and placed in a crisper drawer, if available. Unopen bagged lettuce lasts three to five days after the date on the bag; after opening, lettuce lasts about two days. Avoid freezing iceberg lettuce, as ice crystals may form due to the high water content, resulting in a slimy texture when thawed.

Lettuce is a vehicle for foodborne pathogens, particularly norovirus, E. coli and salmonella, making proper handling essential. Wash hands with soap and water before and after handling lettuce. Rinse lettuce under running water while using clean hands to gently rub the leaves. Do not soak lettuce in a sink where germs can pool. With care, millions of servings are safely eaten every day.

Try these recipes: Garlicky Grilled Lettuce with Tahini Dressing and Braised Lettuce with Beans

References

Albert S. Five Types of Lettuce. Harvest to Table website. Accessed January 19, 2021.
Alfaro D. All About Iceberg Lettuce. The Spruce Eats website. Updated December 4, 2019. Accessed January 29, 2021.
Burpee Company History. Burpee website. Accessed January 29, 2021.
Control of ethylene in fruits & vegetables warehouse and cold stores. Bry-Air website. Accessed February 23, 2021.
Degnan S. How to water lettuce. SF Gate website. Updated November 4, 2020. Accessed February 23, 2021.
Grant A. Different Lettuce Types: Varieties of Lettuce for the Garden. Gardening Know How website. Accessed January 20, 2021.
Greenaway T. Tip of the iceberg: Our love-hate relationship with the nation’s blandest vegetable. The Smithsonian Magazine website. Published March 26, 2013. Accessed January 29, 2021.
Growing Lush, Green, Crisp Lettuce. Gilmour website. Accessed January 21, 2021.
Head lettuce. Merriam-Webster website. Accessed April 12, 2021.
Lettuce, cos or romaine, raw. USDA FoodData Central website. Accessed January 21, 2021.
Lettuce, iceberg (includes cripsheads types), raw. USDA FoodData Central website. Accessed January 21, 2021.
Lettuce, other leafy greens, and food safety. Center for Disease Control and Prevention website. Reviewed March 15, 2021. Accessed January 21, 2021.
Mattison L. How to Keep Lettuce Fresh. Taste of Home website. Published May 14, 2020. Accessed January 21, 2021.
Rhoades H. What is Bolting: What it Means When a Plant Bolts. Gardening Know How website.Published May 30, 2020. Accessed January 21, 2021.
Roasted Romaine Salad Sheet-pan Dinner. Rachel Cooks website. Published May 30, 2019. Accessed January 21, 2021.
Sauteed Romaine Recipe. Leite’s Culinaria website. Published December 12, 2017. Accessed January 21, 2021.
Storey A. Harvesting and Handling Lettuce for a Longer Shelf Life. Powered by Plenty website. Published May 20, 2016. Accessed January 21, 2021.
Swennson K. Healthy & Delicious: Stir-fried iceberg lettuce and sauteed cabbage recipe. Serious Eats website. Updated March 7, 2019. Accessed February 23, 2021.
U.S. per capita loss-adjusted vegetable availability, 2019. U.S. Department of Agriculture website. Updated December 16, 2020. Accessed January 20, 2021.
Webster K. Romaine wedges with sardines and caramelized onion. Eating Well website. Published January/February 2014. Accessed January 29, 2021.