By Irene Hayton Yogurt is a fermented dairy product made by adding bacterial cultures to milk. The culturing process makes yogurt more digestible than milk, so many people who must avoid milk—due to either lactose intolerance or to a protein...

By Irene Hayton Poaching is a quick, low-fat method for cooking fish and can be used for fillets, steaks, or whole fish. You can add whatever vegetables or herbs that you like to the poaching liquid. Be sure to keep...

By Irene Hayton Herbs and spices, whether you’re using the fresh or dried form, add considerable flavour to recipes. When your dried herbs and spices have been sitting around for a while they’ve probably lost a lot of their flavour...