Set goals that are specific, measurable, attainable, realistic and timed.

Don’t let foodborne illness spoil your outdoor cooking and dining experiences.

Staying nourished and well-hydrated is just as important in the winter.

Making use of your leftovers is good on several levels.

Try using smaller plates and smaller serving spoons to help people serve themselves more moderate-sized portions.

Just like our vehicles, we need to do a little maintenance on our bodies, too.

Americans eat about 17 pounds of turkey a year per person.

Kebabs are a traditional Turkish food.

Any time people are excited about eating vegetables, especially orange vegetables, I’m all in favor.

Researchers have shown that adults who were exposed to TV advertisements for “unhealthy” foods ate significantly more of those foods.