Are juice cleanses all they're cracked up to be? How do we really make them worth it? Registered Holistic Nutritionist Peggy Kotsopoulos, author of Kitchen Cures, explains.
What advice do you have for those of us in "mixed culinary relationships"?
How Much Fiber Do I Really Need?
Is there anything new in whole grains?
On days we test recipes for the magazine, I eat a Lärabar when I reach my desk in the morning. It appeases without spoiling my appetite. Plus, its ingredients are whole foods, and I can count the entire ingredient list for my fave bar—Peanut Butter & Jelly—on the fingers of one hand. But, I admit, the raw cookie dough texture isn’t easy to love.