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Kian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards-nominated Chinese home cooking blog Red Cook. He appears regularly as a speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants. Education M.S. in Aerospace Engineering, Boston UniversityB.S. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

If you like your chili seriously hot, this hot chili recipe is for you. For an even bigger kick, use the whole teaspoon of cayenne pepper. If you’re a fan of this metabolism-boosting sensation, you’ll love this easy hot chili recipe. Photo:Christine Ma (And if you don’t, we’ll tell you how to tone it down!) Bell peppers don’t add spice, but they do add flavor. Green bell peppers are less sweet than red, but they offer a splash of color....

Zesty sauerkraut, Swiss cheese and rye bread add Reuben-esque flavor to this surprisingly addictive spaghetti squash skillet recipe. Serve with a green salad tossed with red-wine vinaigrette. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) Meanwhile, combine eggs, sauerkraut, breadcrumbs, kielbasa, scallion whites and pepper in a large bowl....

Kiersten holds a certificate in Nutrition Science from the Stanford University School of Medicine. Education B.A. in Journalism, DePaul University; M.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Kim Hays is an editor and communications specialist with a background in branding. Kim is currently digital managing editor at Florida Realtors. Education B.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Title: Contributing Writer Location: Birmingham, Alabama Education: B.A. She has been cooking since she was old enough to hold a spatula. She’s also the author ofThe Collagen Handbooks: Recipes for Natural Living. She minored in political science. She has been on dozens of panels to discuss food media and content creation. She also has represented her brands and clients at dozens of showcases and markets nationwide. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Kimchi jjigae (stew) is one of the most beloved jjigaes in Korea. This comforting one-pot stew is best when made with older, well-fermented kimchi. Feel free to add some pork belly along with the kimchi for a classic spin on this recipe. Photo: Hyosun Ro When kimchi gets old, it becomes my favorite ingredient to cook with. This flavor-packed, sour kimchi is perfect for many different dishes in Korean cooking....

Combine the wheat (or barley grits) and 2 cups water in a large saucepan. Bring to a boil. Remove from heat and let stand, covered, for 5 minutes. Stir in niter kibbe (or butter or oil) and salt. Tips Tip: Niter kibbe is clarified butter seasoned with cardamom and a sage-like herb called kosseret. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

If you punch links we provide, we may receive compensation. What do you think about the new design? Among that list will always bemy KitchenAid stand mixer. Photo:Courtesy of Brand. EatingWell design. As a former pastry cook, I find this tool indispensable. Its consistent, easy to use, and allows me to multitask. The brand came out with an all-new design-forward mixer aptly named Evergreen. Williams Sonoma And the brass and leaf accents just take it one step further toward perfection....

Kitty hosted the television series Fresh from the Farm and appeared regularly on the agricultural series California Heartland. Kitty is currently a staff writer for Wine Dine and Travel. Education B.A. in Spanish, University of Wisconsin-Milwaukee, M.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

We take a classic dessert and put a breakfast-friendly spin on it by swapping in yogurt for ice cream. Plus, it has more protein for staying power than regular yogurt. Lots of seeds and nuts are a nice textural counterpoint to the soft banana. Photo: Carson Downing Whisk cream and the remaining 1 tablespoon maple syrup in a small bowl until soft peaks form. Arrange 2 banana halves on each of 4 plates....

Check your refrigerator for this fruit. The Food and Drug Administration just announced arecall on Zespri Organic Green Kiwifruitdue to potential exposure toListeria monocytogenes. There have been no illnesses reported that are connected to this possible contamination. Photo: Getty Images In more extreme cases, loss of balance, mental fog and seizures can occur.

Use a mandoline for the most even slices of kohlrabi. Serve this healthy side dish in place of potato gratin with roast chicken or pork for a satisfying dinner. Coat an 8-inch-square baking dish with cooking spray. Cook kohlrabi in the boiling water until tender, about 10 minutes. Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes....