On Nutrition Data, you'll find detailed nutrition information, plus unique analysis tools that tell you more about how foods affect your health and make it easier to choose healthy foods.

Recipe search by ingredients you have at home.

A delectable Marriage of Modern and Traditional Indian Cuisine.

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.

We’ve made everything more user-friendly than ever. You can search by season, occasion or your favourite Rachel’s product, share your tips and personal touches and save your favourite recipes.

food community, recipe search and cookbook contests

International Recipes and Iconic Dishes from Around the World

Is menu planning something you struggle with?

Have you ever taken the time, written a plan, done the shopping and then had to force yourself to eat things that you didn’t really feel like at the time?

I have.

When it comes to menu planning, I’ve gone from one extreme to the other over the course of my life. When I was first getting into cooking I would pour through my favourite cookbooks and magazines and write my detailed shopping list every week. Mostly we’d end up changing the plan and eating different things, or going out at the last minute. As you can imagine, my veggies, like my menu plan would quietly waste away in the fridge.

At the other extreme, when I was living in the beautiful Barossa Valley, I used to just wake up and head to the farmers markets each Saturday morning and buy whatever looked enticing. This approach was much more fun, encouraging me to try new things when I got home. Took less time and generally had less waste. Win win.

I’m in the best shape in my life.
I’m incredibly happy to say that. For years (as many of you know) I was in terrible health — I was overweight and sedentary and addicted to junk food and a smoker and overworked.
Today after more than five years of living healthy I am about 65 pounds lighter. I’m leaner than I’ve been since probably high school with the same pants size as I had in high school (32) — while being much stronger than I was back then. More importantly I am fitter: I can run and play sports and hike and do activities of all kinds better than ever before.
How have I achieved all of this? Slow change. I’ve done no fad diets or quick weight loss. I’ve done nothing extreme. Everything is about living healthier and eating whole foods and being active most days. And about enjoying the journey.
Today I thought I’d share a bit about how I eat. It’s not meant to be copied exactly but to inform others trying to make a similar journey. Next week I’ll talk about my exercise.

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.

If you are what you eat, then I should weigh-in at under $1 a pound.

That's because, as a general rule of thumb, I try to only buy foodstuff that costs under a buck per pound. Under $1 a pound, year-round — that's my grocery shopping mantra.

Ever struggled with the supposedly simple kitchen task of boiling and peeling an egg?

During my years as a corporate wage slave, breakfast was a meal I ate alone in my car. Bites snatched and barely chewed while I negotiated the frustrating traffic on my one hour commute.
Lunch tended to be an even more disappointing affair. While I did usually take something fresh from home. I didn’t give it justice. Scoffing my sandwich in front of my computer while I prepared for the next meeting, I often barely registered what I was taking into my body. No wonder I would finish the lot feeling empty and unsatisfied.
With my new schedule I was committed to making a change. No more meals behind the wheel or a screen, I was determined to start practicing the art of mindful eating.

A collection of our family favorite recipes made with pure and simple ingredients.

Ever wonder what it looks like?

Health Canada recently put together a website called “My Food Guide” that tells you what you are supposed to eat.

So here’s how it works

You enter your gender and your age and it tells you how much of each food group you are supposed to eat.

There are a number of foods and supplements that are known to thin the blood. These include foods with high amounts of aspirin like substances called salicylates, omega-3 fatty acids, foods with natural antibiotic properties and vitamin E supplements.

Mary Ostyn has ten children, and has managed to shelter, educate, and feed them all on her husband’s $56,000 salary. She blogs regularly about her experiences at Owlhaven, and on September 1st, she released her second book, Family Feasts for $75 a Week. Last week, I got my hands on a (full disclosure:) free copy. I read it and tried two recipes, wondering all the while if a cookbook intended for large families could also help a pair of veggie-lovin’ Brooklynites.

The stretchability of a whole chicken is a frequently discussed topic among food and frugality bloggers. It’s commonly accepted that a single fowl will feed a family of 11 for weeks, years - even millennia. Even after 20 months of keeping CHG, I’m constantly gobsmacked by how moms and dads can create dinner after dinner from the same bird.

Tired of eating the same thing for breakfast? Here are two ways to incorporate super foods quinoa and flax into your morning meal, whether you like it hot or cold.

Quinoa, sometimes called a whole grain, is actually the seed of a green leafy plant that is still cultivated in South America. Revered by the ancient Aztecs as a source of energy, chefs and home cooks now admire it for its mild taste and creamy texture. Quinoa is as easy to cook as rice, but it's also a complete protein (translation: it has all 9 essential amino acids) and is very high in manganese (which helps keep bones strong), niacin and fiber.

Flax is another nutritional heavy hitter and has a nutty flavor reminiscent of toasted coconut. The seeds range in color from golden to brown to reddish brown. Heavy with omega-3 fatty acids, just two tablespoons of flax a day can give you almost all of your daily needs – but remember to purchase them ground, or grind your own, since the whole seed can pass through your system undigested. Ground flax can be sprinkled on top of or stirred into many of your favorite recipes.

I like sugary, buttery, and salty baked treats as much as the next person, but I also believe that whole grains are better nutritionally than their refined counterparts.  I prefer to try to sneak as much nutrition in as I can while still making tasty things that I enjoy eating. With baked goods, this is easily done by substituting whole grain flours into recipes written for white flours, because too many of those written for whole grains were made with virtue rather than taste as the number one priority.  And if you can get really good, fresh, fine whole wheat flours, they can be substituted cup for cup or gram for gram for white flours without much fudging. 

Working with chocolate has been more fun than I even imagined. Before I started, I was one of those people who liked chocolate but couldn’t see why some people got so excited about it. I get it now.

So to celebrate my news I thought I’d share with you some insights and insider tips to working with chocolate & my new favourite chocolate recipe – a super simple chocolate mousse.

It may seem a bit much to devote a whole chapter of the definitive guide to salad to bread but what can I say. I LOVE them.

Whoever first thought of tearing bread into chunks and tossing them with the salad dressing, rather than serving a slice on the side is a genius. Mystery bread salad inventor we owe you a big THANKYOU.

The story of how the most basic questions about what to eat ever got so complicated reveals a great deal about the institutional imperatives of the food industry, nutritional science and — ahem — journalism, three parties that stand to gain much from widespread confusion surrounding what is, after all, the most elemental question an omnivore confronts.

Trying to bridge the gap from dining out to eating in? Looking for quick meals that are reasonably healthy? Here are seven simple ideas to start reducing delivery and takeout costs. Think quick meals have to be boring? Read on for inspiration.

Not everything we eat gets absorbed and used by our body. Our cooking and digestive process destroys and degrades nutrients before our body can use it. The amount of nutrients that is actually absorbed in our system is called bioavailability. Understanding how different foods react with one another can help you get more nutrients from your meal. Here are 5 ways to get more from the food we eat.

Add lemon to your tea
Adding a squirt of lemon to green tea can increase the amount of catechins your body will absorb. Catechins are one of the many health-promoting qualities in green tea, but is unstable in environments like our intestines. Less than 20 percent remain after digestion. Adding lemon juice caused 80 percent of the catechins to remain.

Have OJ with your meal
Iron found in red meat (haem iron) is readily absorbed in the body. However, the iron found in other sources, like spinach, contains non-haem iron which is not as readily absorbed. Having something like orange juice (or anything with vitamin C) with your meal changes the non-haem iron to heam iron. It's important to know too that the phenols found in tea and coffee, and calcium in dairy products inhibit iron absorption, and shouldn't be consumed in conjunction with iron rich foods (this includes eggs).

Cook your tomatoes and carrots
Tomatoes have lycopene, a great antioxidant that is much better absorbed when cooked. Fresh tomatoes have a total antioxidant potential of about 80. But boil them, and the antioxidant potential goes up five or six-fold. This happens because the lycopene in the raw tomato has been transformed to trans-lycopene in the cooked version, and trans-lycopene is much more readily absorbed. The downside is that vitamin C is degraded when cooked. Additionally, cooking carrots makes the beta-carotene, another form of antioxidant, more available as well.

Put some fat in your salad
Fat-soluble nutrients like lycopene, beta carotene, and lutein needs a little help getting absorbed into your system, specifically from fat. This applies the most to salads because the vegetables aren't prepared with anything except the dressing, and a study shows that the best dressing to use is actually not the fat-free kind. This doesn't mean drenching your salad in fatty dressing, but making sure to use natural and healthy fats so it doesn't become a counterproductive strategy. Adding healthy fats like avocado and olive oil into your salad will raise the nutrient levels effectively without raising your weight or cholesterol levels at the same time.

Black pepper isn't just for seasoning
Sprinkling a dash of black pepper does more than please your taste buds. The piperine in it increases the bioavailability of many substances through a bunch of cool processes, which results in more nutrients reaching your cells.  Not only that, but did you know piperine can act as an anti-depressant, pain reliever, and antacid, boost brain functioning, and help you sleep?! Can someone please pass the pepper STAT!

This is a post from our sister blog, Healthy Theory. Visit Healthy Theory for more health tips and news.

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