by Dana Angelo White in Product Reviews, November 26, 2016
by Sally Wadyka in Product Reviews, May 9, 2016
Your grandma’s pressure cooker is getting a reboot. The Instant Pot has helped make the electric pressure cooker trendy, but in a safer and more user-friendly way. Find out all there is to know about this old-school cooking tool.
Pressure Cooking 101
A pressure cooker is essentially a chamber of steam that quickly heats to a high temperature, rapidly cooking food within a moist environment. While there is a bit of a learning curve when using a pressure cooker, it is fairly simple to operate. Newer models have sophisticated dials and built-in safety mechanisms to help avoid the feared explosion of piping-hot food all over the kitchen.
Cooking via this speedy method offers not only culinary convenience but also better nutrition, because the high heat and fast cooking allow food to retain nutrients. Pressure cookers also do their part for the environment, offering up to a 70 percent energy saving compared with slower cooking techniques.
The Instant Pot
At the forefront of the pressure cooker revolution is the Instant Pot. Created by a Canadian company, this updated version of the classic machine offers an all-in-one system that allows for pressure cooking, as well as slow cooking, rice cooking, sauteing, steaming and yogurt making. Read more
by Kiri Tannenbaum in Product Reviews, March 9, 2015
Hemp seeds may sounds like a hippie thing, but these days, they are more of a trendy thing. And for good reason: These tiny nutritional powerhouses are a true superfood, packing all nine essential amino acids, plus protein, fiber, Omega-3 fatty acids, B vitamins, and minerals like iron, zinc, magnesium and potassium. “Hemp is one of those foods that can help meat eaters realize the power of plant foods,” says Martica Heaner, Ph.D., adjunct associate professor of nutrition at Hunter College in New York City. “A three-tablespoon serving has the same amount of complete protein as two eggs.”
by Silvana Nardone in Have You Tried, Product Reviews, December 19, 2014
Juice cleanses have taken a back seat to the next detox that’s emerged: soup cleanses. Instead of juicing, people are — you got it — souping. Soup is synonymous with comfort and nourishment, which is exactly what these “cleanses” aim to provide: a more satisfying experience that doesn’t leave users starved, tired or dying for solid food. While nutritionists do not recommend cleanses, they do recommend a diet rich in fruits and vegetables. And that is what these soups offer. Whether they’re part of a detox program or not, soups can pack nutrition into the body. While homemade is the best variety, here are a few souping brands on the rise. Read more
by Toby Amidor in Product Reviews, November 12, 2013
Fruits and vegetables do a body good. That’s not exactly news. But if you can eat them, why not, well, slather them all over your body? A fresh selection of face and body products made with nourishing ingredients like pumpkins, pomegranates, and mangosteens (!) makes it easy to wonder whether you’re standing in the green market or at the cosmetics counter. We’ve rounded up seven of our favorite products (at every price point) that are made of all-natural ingredients (almost) good enough to eat. Get them for all your BFFs (and a couple for yourself!).
by Dana Angelo White in Fitness, Product Reviews, July 31, 2012
The recent Food & Nutrition Conference and Expo in Houston, Texas, showcased an array of good-for-you foods that are new to the market. Here are six worth checking out.
by Michelle Buffardi in Product Reviews, July 7, 2012
Tracking physical activity can help keep you motivated, but most calorie-counting knickknacks are famously inaccurate. Can Nike’s newest gadget get it right? I couldn’t wait to test out the FuelBand.
A gadget fans dream — and you don’t have to be a computer wizard to figure it out. The FuelBand allows you to track your activity (excercise and dozens of everyday actions), calories and progress. After a simple online set up to link the FuelBand with your computer and iPhone, you’re on your way.
by Dana Angelo White in Product Reviews, May 19, 2012
I’m a juicer from way back. My first juicer was a Jack LaLanne Power Juicer that I bought at the mall for about $60 because I saw an infomercial featuring the 80-something-year-old gent clad in a velour fitness suit who had managed to age in reverse by juicing fresh fruits and vegetables daily. The Power Juicer worked fine and lasted a couple of years, but I’ve tried many others since that one fizzled out. I’m not looking to age back to my teens or convert to a raw diet; I make fresh juice several times per week to get an extra dose of vegetables, and because I like fresh juice. If I start my morning with spinach-apple-kale-lemon-beet juice, I feel like a champ. And if I get home after a busy day and realize that I didn’t eat any greens, in ten minutes I can clean out the veggie drawer and set myself straight.
Omega juicers are definitely the gold standard of juicers, what KitchenAid is to mixers. I was pretty excited for the opportunity to try the new Omega Vert 350 juicer. The other juicers I’ve used were centrifugal juicers which grind up vegetables and send them through a chute at high speed, separating the juice from the pulp. The Omega Vert is a masticating juicer, which “chews” up the vegetables slowly, releasing the juice; this works especially well for greens which are usually shot right through a centrifugal juicer.
by Dana Angelo White in Product Reviews, January 15, 2012
There are tactics for food preservation beyond canning and pickling. With garden season approaching, I was excited to try out this nifty appliance.
At first I was surprised when a very large, heavy box appeared on my doorstep, but I was immediately impressed by the looks of this machine. Measuring about 14 inches high and 17 inches wide, it has digital timer and temperature gauges and easy-to-read controls. It also comes equipped with various well-made (BPA free) trays to accommodate any type of food. My favorite was an ingenious flat tray for making crackers and fruit leather.
The concept is fairly simple: The machine circulates warm air throughout the chamber to evaporate the liquid out of foods. The drying process concentrates the flavor, changes the texture and of course helps increase shelf life. The best part is, there’s none of the preservatives or sweeteners that you might find in commercial varieties of dehydrated food.
- Can you get crispy potato chips from the microwave?
Potato chips from the microwave?! Sounds dubious, but I was pleasantly surprised when I gave the TopChip Chip Maker a test drive.
While you won’t fool anyone into believing these chips came from a bag, they are pleasantly crunchy. To make them, thinly slice a potato using the adequately sharp handheld mandoline that comes with the chip maker. Pat pieces dry and spread in a single layer on the dishwasher-safe device. Then zap in the microwave for 3 minutes. Allow to cool for a minute or two and dig in.
You can’t beat the calorie count. Since the only ingredient is potatoes, a 10-ounce spud will yield about 60 chips, each with 4 calories. Since there’s no oil to be found, these chips are also fat-free.
The downsides: First, eat right away or they’ll lose their crunch. They also can’t be seasoned until after they’re cooked (seasoning before hand would make them soggy)– and they definitely need some seasoning. You might have to play with the cooking time or you’ll risk burning the chips (that happened to me a few times).
Both russet and Yukon gold potatoes worked well. Sweet potatoes and apples also made fun and kid-friendly snacks. As for seasoning, sprinkles of curry powder, cinnamon (on the apples) and rosemary salt made these chips extra tasty.
Have you tried the TopChips Maker? Let us know what you think!