Dinner Food Facts

There's more to a meal than cooking -- putting together a proper meal requires thoughtfulness and organization. Get your basic dinner facts here.

It's hard to imagine the American diet without tomatoes. But there are so many different varieties, and it can be hard to tell what kind to use for certain dishes.

Next time you're at your local grocer, cruise down the canned vegetable aisle and take a look at how many ways they've come up with to can a tomato. Diced, stewed, whole, sauced. But can one substitute for the other? After all, they're all tomatoes, right?

Does it really matter if your carrots are boiled, steamed or roasted? Actually, it does. But that's the only simple part of the equation. Why would cooking vegetables make them less healthy?

The great tomato storage debate seems to be settled by the label on that little package of Romas warning: "Never Refrigerate." Pretty straightforward. Still, many people do just that and claim no ill effects. So, is the warning valid?

Tomato seeds are teeny-tiny, but they hold a lot of potential. If you extract them and dry them properly, you can create your very own heirloom tomatoes.

Pelting unlucky victims with rotten produce is one of our oldest forms of expression. So, where did it start and why?

Not all pickles are cucumbers. You can turn your unripe garden tomatoes into sweet or sour pickled delights. But how?

Just because it's healthy doesn't mean it's low-cal. Look at the mighty yet fatty avocado -- and the sugary caloric pineapple. Tomatoes are a salad staple, but just how many calories do these juicy veggies pack?

You don't think twice before piling tomato slices on your sub sandwich or dragging a french fry through a puddle of ketchup, but there was a time when people actually feared tomatoes. Here's the juicy history of the tomato.

What's for dinner? The answer is so much simpler when you can open the freezer door and pull out an entree, stew or sauce you prepared a few weekends ago. Tomatoes freeze well and can help you put dinner on the table in a snap.

It doesn't take much talent to cut a tomato well, but it does take some care. Here, five tips to help you turn a beautiful tomato into a slice, a chunk or a perfect, tiny square you can be proud of.

Tomatoes are a staple vegetable found in countless recipes. If you want the freshest tomatoes for your fare, you can grow your own and can the leftovers before they go bad. We'll give you five tips to help you can your bounty.

Few things add flourish to a dish like a gorgeous garnish. And, thanks to the tomato's versatility, there are plenty of ways to make it the co-star of any plated affair.

For your next meal, will you be dining on last night's leftovers or munching on moldy meats and fetid vegetables? How can you tell when it's time to throw out the leftovers? Don't trust your nose to tell you.

Few people will dispute the fact that foods like French fries and pancakes are best eaten hot from the deep fryer or griddle, but some day-old foods actually taste better than fresh ones. Which ones made our list?

When it comes to summertime freshness, not much beats the taste of a newly picked, vine-ripe tomato. Every cook worth his or her knives, however, should know which herbs go well with tomatoes.

Tomatoes are one of the most vital and versatile vegetables (OK, fruits) to have around, but they can also be hard to check for quality. How can we know whether the tomato we're buying is going to be a juicy treat or a flavorless disappointment?

Ketchup is arguably the most popular and recognizable condiment on the market. But what you're used to finding in your grocery store or on the table of your local diner may have a different kick to it in other parts of the world.

How does a food associated with cannibalism and believed to be toxic become known as the love apple? Whether you say "tomato" or "tomahto," we have the answer.

If you've ever tried to coerce a youngster into eating good-for-you foods, you probably know the wondrous advantages of that child-friendly sauce, ketchup. More than mustard and better than mayo, ketchup is the colorful condiment.

When times are tough, dining out is often one of the first sacrifices we'll make for our personal budget, opting to eat meals at home instead. But when food rots before we can eat it, we're not helping our budgetary bottom line.

It's easy enough to peel food at home with hot water and a pan -- but surely the world's canned produce is peeled by some faster means? What is flash steaming, and how fast does it work?

Fried chicken. Barbeque. Biscuits and gravy. Collard greens. Black-eyed peas. Grits. Fried green tomatoes. Sweet tea. Peach cobbler. Pecan pie. The cuisine of the American South is as varied, as interesting and as diverse as its history.

Restaurants and grocery stores seem to think Black Angus Beef is the bee's knees. But most steak consumers have no idea why. What's all the hype about?

Flavorists are enlisted by food manufacturers to concoct new and improved flavors for food. But how natural is the process?