November-December 2017

With carrots, parsley and anise, celery belongs to the plant family umbellifers.

Whether you follow a vegan diet, are cooking for vegan guests or simply run out of a key ingredient, you can create plant-based versions of familiar dishes.

If you’re hosting a feast this season, use these tips to stress less and impress your guests.

Proper basting is the key to a moist roast or turkey, and there is a range of basters that help seal in juices and drippings, resulting in a flavorful meal.

Today, a condiment is defined as “something used to enhance the flavor of food, especially a pungent seasoning.” This broad definition encompasses an array of sauces, spreads, pastes, dips and dressings to please the palate.

With the addition of veggies and parmesan cheese, this white bean dip is a crowd favorite.

These pretty pops feature Medjool dates, peanut butter and pumpkin.

This dip is a great base upon which to build flavor.

Gixo lets you take live fitness classes from wherever you are with a real coach and classmates.

Emulsifiers made from plant, animal and synthetic sources commonly are added to processed foods such as mayonnaise, ice cream and baked goods to create a smooth texture, prevent separation and extend shelf life.

Darkroom is a robust photo editor with many of the features common in professional photography editing software.

This sweet and spicy mocktail is crisp and refreshing with just a hint of heat.

With beautiful food photography, Simple Feast is a mobile destination for healthy and delicious recipes made simply.

These decadent, dark chocolate treats will satisfy your guests’ sweet cravings.

Pomegranate seeds and fresh parsley give this white bean dip a festive flair.

Leeks, dill and coconut milk combine with celery for a rich, velvety burst of flavor.

Meal Prep Pro focuses on making meals for the week based on the desire to maintain, lose or gain weight or gain muscle.

Warm, steamed coconut milk pairs perfectly with spicy cinnamon, fresh ginger and bittersweet molasses.