If you preserve your fruits, vegetables and other foods properly, you will be able to enjoy high-quality foods this winter.

Well-chosen snacks can add variety to our diet and keep kids and adults fueled for school or work.

Foods that provide the umami taste are rich in glutamate, a form of an amino acid or protein building block.

Although water-bath canning is safe for acidic foods, such as jellies and pickles, vegetables, such as beans and peas, require a pressure canning process.

Kebabs are a traditional Turkish food.

Food dehydration became one of the earliest forms of food preservation.

According to USDA statistics, more than 1.5 billion gallons of ice cream were produced in 2009.

We all need a safe supply of water for survival.

Skin cancer is the most common malignancy in the world today.

Most of us have enjoyed rhubarb in crisps, jams, sauce or pies.

MyPlate, the new nutrition icon, is a good reminder to include dairy in our menus.

Food will remain frozen in a full freezer for about two days, while a half-full freezer will stay at freezer temperature for about a day.

["As children read recipes and measure ingredients, they are sharpening their reading, vocabulary and math skills.", ""]

Gluten is the generic name for a type of protein found in wheat, barley and rye.

Macular degeneration is one of the leading causes of blindness, and scientists have found that diet can play a role in preventing this eye disease.

Staying active is good for both pets and their human parents.

Mangoes are very nutritious, with ample vitamins A and C.

Our grain choices can be divided into two groups based on the processing method: whole grains and refined grains.

Sanitizing reduces or eliminates germs, such as Salmonella, on surfaces.

["Since eggs are rich in protein and moisture, they can support the growth of bacteria and should be handled safely in your kitchen.", ""]

If you really like sweets, enjoy them in moderation.

Today’s pork is very lean, with 16 percent less fat and 27 percent less saturated fat compared with pork produced just 20 years ago.

Fresh herbs add flavor without calories or sodium.

The protein content of all-purpose flour is about 8 to 11 percent, while the protein content of bread flour varies from 12 to 14 percent.

Do your produce choices resemble the rainbow?

I began to think about power outages and spring flooding of the past and the types of questions the season usually brings.

As with home remedies, nutrition recommendations change regularly as scientific knowledge moves forward.

Maybe we need a little extra “zip” during the long, cold winter to keep us going.

After considering that amount of daily effort, I think we should commend our hardworking hearts.