Chocolate’s fat molecules have a unique melting point just below body temperature. This gives chocolate its creamy texture and “melt in your mouth” feel.

Brightly colored cauliflowers have more nutrients than the white: more vitamin A in the orange and more antioxidants in the purple.

Eating healthy doesn’t have to be expensive. You can save money and eat healthy on less than $4 a meal for four people if you shop wisely.

Average Americans eat less than half of the fruits and veggies they should. This is especially true for seniors, whose fruit and vegetable consumption has decreased in the last 10 years.

Simplify your holiday meals to give more time and energy for enjoyment.

Here are some ways to use the abundant fruits and vegetables you’ll find in the Pacific Northwest in the fall.

Halloween pumpkins aren't just for kids. These gorgeous gourds are nutritious and delicious as well.

Halloween pumpkins aren't just for kids. These nutritious gourds are good for everyone.

So many herbs! It's time to save some of their savory flavor for later in the year by cutting and freezing them now.

There are so many things you can do with zucchini. The options are limitless.

The Pacific Northwest is overflowing with places to find fresh, local berries. Just take a drive up near Bellingham, and see miles of raspberries; south of there near Marysville are hundreds of acres of strawberry fields.

Summer means berries. And June means strawberries. Now's the time to find them fresh in farmers markets or home gardens.

Cut off the bottom half-inch of the parsley stems, remove the wire holding the bunch together and put the bouquet in a cup of water on your kitchen counter. Every time you cook, add parsley to whatever you are making, and use a lot of it.

This recipe is a family favorite for spring - and is worth showcasing on a brunch table.

Try these zesty low-sodium sauces from around the world to spice up your meals - without added salt.