Get out your big old cast iron fry pan … we’re talking squash for an army—or at least a few hungry souls! Just look at how bright and crisp this combination of sautéed corn, peppers, yellow squash and zucchini is, and what a splendid combination it providers for a heartier dish, like enchiladas or burritos—or blanketed with cheese.

Today, many have lost trust in these practices and want our food to look natural and healthier. In my blog Color Your World—Naturally! I attempt to sort out the colorful facts from fiction to help prioritize your overloaded shopping choices.

I’m drawn to cuisines that contain chili (aka chile, chilli) peppers and yet lately I cannot tolerate their heat. I love some, but not all of their snazziness, and I especially love their color and crunch. So how does one employ their tastes and textures that complement, yet not take charge? My culinary journey through New Mexico afforded some answers where chile is the most common variant.

Domestic use of corn syrup (especially high fructose corn syrup [HFCS]) has actually declined since the 1990’s due to higher corn prices, lower sugar prices, and changing consumer preferences for less processed sweeteners like honey and syrups. See the upsides/downsides of corn syrup and HFCS in your diet…

As I wind down my culinary explorations of India, I saved the vast expanse of spice plantations in Kerela (aka the Spice Garden of India) and Kochi (the City of Spices) for some of my last stops. Areas like Idukki, Kumily, Munnar and Wayanad are particularly abundant in such spices as cardamom, cloves, nutmeg, pepper and others. Thanks to the cultural significance of spices in local and regional cuisines, diverse climates, spice cultivation and trade, and their use in traditional medicine, spices reign in India. Come unearth why!

In Italy bread symbolizes community and hospitality; in Germany bread and salt are used for welcoming; in France bread is a daily fundamental; in the Middle East bread makes up a plate for sharing; in Asia bread is central to many vegetarian and vegan meals; in Africa bread is used as a foodstuff and utensil; in Central and South American bread is a staple for plant-based cuisines. Yet in the US, bread may be frowned down upon for its refined, carbohydrates and calories.