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Thanksgiving Survival Guide

Whether you're hosting or just attending a Thanksgiving dinner, get health tips, emotional support and a menu of delicious recipes from Stone Soup bloggers.
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Stone Soup

Guest bloggers from around the world share
with Food & Nutrition Magazine.

3 Five-minute Pumpkin Recipes


Diabetes-Friendly, Heart-Healthy Foods


Going Vegan? Pay Attention to These Nutrients


Tips (and a Recipe!) for a Gluten-free Thanksgiving


7 Ways to Add Natural Color to Food


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Heroes + Inspiration

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Food + Recipes

Redefining Rabbit

Rabbits may be cute, but their rapid reproduction and growth rates, coupled with an ability to thrive on food scraps, grass and other plant feeds, make them a viable protein source with a relatively small environmental footprint.

Savor: Fennel

Fennel has a long history as a folk remedy, particularly the small, dried fennel fruits (also called fennel seeds) and the essential (volatile) oil extracted from the fennel plant.

Savor: Onions

There’s no reason to cry over onions—unless there are none in your pantry. This relative of the lily offers low-calorie, fat-free flavor and a helping of health boosters.

Savor: Whole Grains

Numerous studies document the relationship between whole grain intake and reduced risk of obesity, diabetes, heart disease and cancer.
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Food Trends

How Can Restaurants Attract Baby Boomers?

Working later in life and delaying retirement gives boomers more discretionary income, and some empty nesters may prefer not to cook full meals at home as often.

Exploring the Global "Cultured Meat" Effort

While it sounds like the stuff of science fiction, meat grown in a laboratory is gaining attention as a potential solution to animal cruelty, pollution and hunger, and scientists from the Netherlands to Brazil are researching ways to bring cultured meat to our kitchens.

Gluten-Free: A Fad that Could Be Doing More Harm than Good

Having product options is beneficial for people with celiac disease or gluten sensitivity, but it can also pose a problem when consumers believe that gluten-free means “healthier,” and that wheat, barley and rye are not good for them.

Sustainability a Focus in Food Service

Many factors are driving the green movement in foodservice, from meeting consumer demand for eco-friendly products to conserving resources and dollars to joining a global effort to protect and preserve our natural environment.
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Nutrition News

Lost in Translation: When Your Recipe Goes Global

What to keep in mind when preparing and sharing recipes for an international audience.

Besting Breastfeeding Bullies: A Case for Supporting, Not Shaming

Has the "breast is best" mantra gone too far in perpetuating these feelings among women who cannot, or choose not, to breastfeed?
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Product Reviews

A Cruet to Covet

I like serving oil in a cruet as it drizzles out rather than pouring too rapidly — keeping portions under control.

Cheese-Cutting Made Easy

The Rosle Wire Cheese Slicer is a great gift idea for those who entertain a lot and rely on tools that help bring a platter together faster.
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Tweets from Nutrition Experts

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View The Current Issue

The latest news and resources from the Academy of Nutrition and Dietetics — the world's largest organization of food and nutrition professionals. Read More.
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More » App Reviews

App Review: Fly

Fly lets you shoot and creatively edit videos directly from your iPhone.

App Review: Rise

Rise is a micro-coaching app that enables users to work 1 on 1 with a registered dietitian directly from their smartphone everyday.

App Review: Mailbox

Mailbox is a simple email management app from Dropbox that helps you easily get control of your inbox. Mailbox let’s you clear the clutter, filing away emails until you actually need to deal with them.
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More » Book Reviews

Book Review: The Microbiome Diet

Book Review: The Microbiome Diet

The Microbiome Diet does a good job of explaining the roles of gut bacteria, pre- and probiotics and the importance of mindful eating on health. However, it downplays personal responsibility.
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More » Movie Reviews

Cafeteria Man

Cafeteria Man

This 2011 documentary takes a behind-the-scenes look at the positive transformations of school food programs in Baltimore and Memphis.