Shreds of lemon, lime or orange rind can brighten dishes and bring out the complex flavors of other ingredients, writes Rochelle Bilow. A sprinkling of zest elevates pasta dishes, and a tablespoon folded into scones, muffins or sweet breads highlights the baked goods' unique flavors.
London-based chef Yotam Ottolenghi shares tips for better on-to-the-go lunches for food-lovers who want to eat well even at their office desks.
"Choose to eat something at room temperature rather than hot; heat can often mask the many flavors in a dish," he says. "A lot of grilled and roasted dishes that people don't think to eat at room temperature work well -- if not better -- having been set aside to cool for a few hours: char-grilled Brussels sprouts with caramelized garlic and candied lemon peel or pistachio-crusted seared tuna with a fresh papaya and mango salsa, for example."
Researchers at the University of California, Irvine, found that mice engineered to have lower levels of the endocannabinoid 2-AG compound burned fat calories more efficiently and showed no signs of metabolic syndrome, compared with their unmodified counterparts, despite having a high-fat diet. The findings in Cell Metabolism suggest that blocking the chemical may aid in weight loss.
Chef Didi Emmons says she sort of fell into the role of consultant to food businesses in a growing number of towns that have banned trans fats. Her background as a natural-foods chef first brought her to the attention of the Boston Public Health Commission, which hired her to help the city's food sellers reformulate their recipes after a trans-fat ban there took effect in 2008.
Controlling portion sizes is challenging when restaurants super-size dishes, and package labels can be misleading. For example, potato-chip serving sizes are for 15 chips, but the average consumer eats 45 chips in a sitting. Cookbooks and restaurants, too, can offer generous portions. To cope, use smaller plates, share meals or stick with appetizers, one nutrition expert says.