Cutting out fat, eliminating carbs, going vegan, eating meat, gluten-free or organic—how we define “healthy” has changed enough times to make our heads spin. From new mantras to the latest fad diets, it’s time to navigate what’s considered good food and bad food and address why that has never been more clear—or more confusing.
Bacteria. From surgeons to health inspectors to moms of runny-nosed kids, over 400 years of medical research and experience have taught us the wrong kind of bug can trigger infection, spoil our food and make us sick. But bacteria, and more specifically, our microbiota, may be linked to our health.
There’s a lot to love about RICARDO Media’s headquarters but a favourite is our rooftop garden. At first, the steady stream of sun-ripened tomatoes and sweet strawberries was just another office perk, but today it’s growing into a passion shared by all. If we can grow a garden on a bare rooftop, you can, too—just let Ricardo and horticulturist Antoine Trottier help you lay the groundwork.
It's time for a thorough spring cleaning, and that also means tackling the pantry. To do this job right, look no further than your nose. From leftover walnuts to bags of whole wheat flour or the last dregs of olive oil, no container, bag or bottle should get by without a good sniff!
If winter had a scent, it would be the smell of a piping hot stew. What could be more comforting than fragrant, hearty sauce enveloping tender morsels of meat? To keep us cozy during the cold months ahead, our expert shares her secrets for a successful braised dish.
No matter what the reason—nostalgia, savings or because you want to eat local year-round—preserving food has made a major comeback. But before you dust off those pickle and jelly recipes, here are a few basic guidelines to put into practice. Ladies and gents, to your jars!