Food for Thought

The powdered versions of nut butters have been marketed as “better for you” than the real thing, but are they really?

Executive Chef Josie Urbick and the culinary team at TASTE Café decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region.

This creative take on a wrap uses fresh, raw green leaves in place of a tortilla along with ingredients you might already have on hand for a seasonal, whole food boost to your day

Biodegradable and compostable are interchangeable, right? Not so fast. Find out which types of straws and other to-go ware are the most sustainable.

I’ve been noticing some criticism of food rules. Can self-imposed restrictions actually be a problem?

Could multivitamins lead your healthy habits astray? Here's what the science says.

Are wacky flavored waters bad for your health?

This hydrating smoothie can help cool you down from the inside out. A blend of antioxidant-rich blueberries and cooling mint leaves help combat inflammation and will give you a refreshing break to your summer activities.

Does microwaving food reduce its nutritional value? Is there a cooking method that best preserves the nutrients in food?