When cooked a certain way, even healthy foods may affect breast cancer risk, a new study finds. In the study, researchers found that women who ate flamed-broiled fish more than once a week had a 2.3 ...

Once spring arrives, eating habits and ingredients change. Out go the comfort-food dinners that include long-cooking roasts, simmering soups and stews. Spring signals the arrival of vegetables that ...

One of the incessantly good things about the kitchen is the ”discovery” of interesting departures in the use of sauces. A while ago we were experimenting with different ways to broil fish and decided ...

May 25, 2011 (Chicago, Illinois) — Eating baked or broiled dark fish such as salmon five times a week may prevent heart failure in older women, whereas having fried fish only once a week may increase ...

This is the one question most Wisconsinites try to answer on an average Friday night. While it seems obvious that broiled is the healthier choice, many restaurants douse fish in butter or sauce before ...

I’ve clearly been on a fish kick lately. Eating lighter seems to just be a natural part of the changing seasons, and almost like clockwork, I begin to get loads of questions about the best ways to ...

Broiling, according to chef Vivian Howard, “is a technique that was really popular in the 80s.” But unlike leg warmers and shoulder pads, the cooking technique shouldn’t be considered out of style. “I ...

You’ve baked, broiled and grilled fish for your family, but they still want something different. Jayati Mukherjee of Des Plaines has sent in a recipe that blends cod with chilies, soy sauce and ginger ...

CHICAGO – The consumption of tuna or other broiled or baked fish is associated with a lower risk of stroke in the elderly, while eating fried fish or fish sandwiches is linked to a higher risk, ...

Due to its minimal fishiness and subtle flavor, tilapia is our go-to recommendation for people who don’t think they like fish. Because its natural taste is so bland, tilapia can seamlessly lend itself ...

Once spring arrives, eating habits and ingredients change. Out go the comfort-food dinners that include long-cooking roasts, simmering soups and stews. Spring signals the arrival of vegetables that ...