Baking with whole wheat flour is easy and can be delicious as long as you don’t over bake it. These bars taste very close to the traditional version made with white flour.

Whole wheat baking can be easy if you know the ins and outs of how to handle whole wheat flour. In this must-read article, I’ll cover how to pick the right flour, and how to adjust liquids and baking time.

My friend Suzanne Ausnit, a seasoned yoga instructor, is teaching an “OM for The Holidays” workshop on November 30th. Take the workshop to find out how to release muscular tension and relax deeply with restorative yoga poses.

Sweet and soothing, tart and rich, apples and sweet potatoes make a fall duet that is irresistable when sprinkled with spice and honeyed walnuts. I made these lovely layers with the help of a Japanese mandoline that will give you uniform slices in seconds. But there are plenty of other tools to make the prep time for your favorite Thanksgiving dishes go a lot faster without investing too much cash.

Today, I tested this garlic rice recipe from “Spice Up Your Life the Flexitarian Way” – a new cookbook by Bindu Grandhi. The dish is spicy, easy to make, and just plain good, much like many of the other unique, tasty recipes that are appropriate for both vegetarians and people who enjoy lean meat and fish…

Just the other day, I came across an article on the “Times Magazine” website, highlighting new research that seems to explain certain cases of obesity.

Like most everyone else on the planet, I love french fries. But like most other people, I also try to avoid fast food and fried foods – here’s a step by step guide to make your own fries!

Ahead of an event tonight at my alma mater, the Pittsburgh Tribune-Review ran Rachel Weaver’s interview with me. In it, we discussed how I got started as the Skinny Chef and my upcoming book “Secrets Of A Skinny Chef”.

Last week, the Pittsburgh Post-Gazette’s Gretchen McKay interviewed me ahead of an event this week where I will be speaking. The interview was an opportunity to share my journey into the culinary world.

As a teen, I had a real passion for fried rice and, since I was a vegetarian at the time, I thought that ordering takeout Chinese vegetable fried rice at least twice a week was a fairly healthy choice. Now that I cook at home more frequently and often have leftover rice, I find that making my favorite takeout dish at home is cheap, healthy and delicious.

The holiday season is a wonderful opportunity to connect with friends and family, and to celebrate and share the big and small events of the year. If you love entertaining, but wonder how to pull it off smoothly, download my latest digital booklet on Healthy Holiday Entertaining with how-to tips and recipes for five holiday cookies...