by Dina R. D'Alessandro, RDN | May 15, 2009
Welcome, class, to today’s Fresh Pick: JALAPEÑO Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from hot to very hot. They have a rounded tip and are about 2 inches long and 3/4 to 1 inch in...
by Dina R. D'Alessandro, RDN | May 7, 2009
Welcome, class, to today’s Fresh Pick: HONEYHoney is a thick, sweet liquid made by bees from flower nectar. When a honey bee takes nectar from a flower, it stores it in a “honey sack.” When this honey sack is full, it returns to the hive, deposits...
by Dina R. D'Alessandro, RDN | Apr 5, 2009
Welcome, class, to today’s Fresh Pick: IDAHO POTATOThe Idaho potato is considered by many to be the best variety of America’s most popular potato for baking, also known as the Russet Burbank or, more commonly, the russet. Though some russets grown...
by Dina R. D'Alessandro, RDN | Dec 10, 2008
Welcome, class, to today’s Fresh Pick: JAM Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers....
by Dina R. D'Alessandro, RDN | Nov 18, 2008
Welcome, class, to today’s Fresh Pick: KIDNEY BEANSParticularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the...
