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Welcome to Weighthacker, a site that provides smart strategies and tips for geeks who want to lose weight and get healthier.

Umami, known as the fifth taste, is what makes certain foods savory and deeply flavorful.

To change your weight permanently, you need to change your life. Your weight can "creep up" on you, without you realising it, a little at a time.

Here’s a checklist of small changes that pay off in big rewards: a slimmer trimmer waistline.

Tempeh is a soyfood made by controlled fermentation of cooked soybeans with a Rhizopus molds (tempeh starter). This fermentation binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But it is now rapidly becoming popular all over the world as people look for ways to increase their intake of soy, known for its health benefits. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. It is very versatile and can be used in recipes in different ways. Normally tempeh is sliced or cut in cubes and fried until the surface is crisp and golden brown. You can also grate it like cheese. Tempeh can be used as ingredient in soups, spreads, salads and sandwiches. Tempeh is now commonly available in many supermarkets as well as in Asian markets and health food stores.

Here at Rachel’s, we’re all for delicious, healthy food that’s easy as pie to throw together. And that’s where these great ideas come in. As ever, spooning in sumptuously smooth products from the Rachel’s range is our secret recipe.

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I love a good hard-boiled egg.  The emphasis here is on the word good.  It is SO hard to get a good hard boiled egg.  It is almost impossible.  I am forever grateful to Alton Brown for teaching me an easier way to make PERFECT hard-boiled eggs - don't boil them at all BAKE THEM! 

This week's Food Lab is all about brevity. Not only will I show you how to make mayonnaise at home in two minutes or less, but I'll also explain the entire process in precisely 1,110 words, (making this the briefest Food Lab post ever in its entire long-winded history), and perhaps convince you to buy a hand blender if you don't already have one.

For such a humble ingredient, beans can be kind of polarizing. There are Soakers and there are Non-Soakers. [Full disclosure: I am a Soaker, always will be.] There are people who swear by the speed of their pressure cookers (and tell tales of near explosions) and others who stick with the safe, gentle bubbling of slow cookers. Some prefer the stove, others keep them in the oven, and then there are those who believe canned beans are just fine.
Beyond saying that the mushiness and dullness of canned beans don't come close to the texture and flavor you get from cooking dried beans, I'm not here to convert anyone.
The point is, the best beans are flavorful, evenly cooked and tender, but not mushy or falling apart. This slideshow will demonstrate how—in the most secular way possible—to achieve this.

Leeks are like the Lord Thistelwick Flanders of the onion family. The refined and aloof European cousin who needs to be nudged before his true onion character emerges. But once you start cooking with them, they offer a variety of characteristics that you don't find in regular onions.

First, get the Pot. You need the simplest rice cooker made. It comes with two speeds: Cook, and Warm. Not expensive. Now you're all set to cook meals for the rest of your life on two square feet of counter space, plus a chopping block. No, I am not putting you on the Rice Diet. Eat what you like. I am thinking of you, student in your dorm room. You, solitary writer, artist, musician, potter, plumber, builder, hermit. You, parents with kids. You, night watchman. You, obsessed computer programmer or weary web-worker. You, lovers who like to cook together but don't want to put anything in the oven. You, in the witness protection program. You, nutritional wingnut. You, in a wheelchair.

I’m not afraid to admit it. You see I’ve been a pastry snob pretty much all my life. Not only that, I’ve been a pie snob as well.

I grew up in a house with my mum making her pastry from scratch. I’m sure the thought of using frozen pastry never crossed her mind. So without really thinking about it, I was determined to always be a home made pastry gal. Like my philosophy on packet cake mixes, I wasn’t going to ‘lower my standards’.

Epicurious picks the best supermarket deals and pairs them with delicious dishes to impress.