Made with just a handful of ingredients, these simple but tasty bars are a great lunchbox treat. "These are the best cereal ...

Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), ...

This article originally published at Locavore: Hogan's Cider Mill offers new winter menu, chocolate making and Santa brunch.

Also known as false flax or German sesame, camelina has been cultivated for over 3,000 years. Used to produce oil and to feed ...

The secret to looking a decade younger might be sitting on your breakfast plate right now. I'm not saying plant-based ...

These vibrant sixty-somethings aren't just lucky with genetics—they've cracked the code on fueling their bodies with plants ...

Seeds are among the most nutrient‑dense natural foods: small in size but packed with fiber, healthy fats, minerals, antioxidants, and bioactive compounds. Incorporating a variety of seeds into your ...

Long before protein bars, immunity powders, and seasonal detox plans, Gud Panjiri held its place in Indian homes. Dense, warming, and unapologetically rich, this traditional North Indian preparation ...

Halim seed laddoos are those delicious, nutrient-rich winter treats that can give your hair a boost, make your skin glow and give steady energy. Halim seeds, also known as garden cress seeds, are ...

Baking without eggs may seem daunting at first. Maybe you've tried it before, and it didn't turn out the way you wanted, or ...

Preheat the oven to 180°C. Line a 24cm square baking tin with baking parchment. Place the seeds, fruit, oats, sugar and spices in a large bowl and mix well. Put the condensed milk and butter into a ...

Preheat the oven to 180˚C. Grease a 20cm square baking tin and line with greaseproof paper, leaving an overhang to make it easier to remove the bars later. Melt the butter and honey in a large ...