From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a ...

Our 3-ingredient jam, Inspired by classic Christmas plum pudding, turns to nutritional powerhouse chia seeds to add the ...

Added sugar isn't exactly a health food, but there's one major reason to opt for the real deal over those with artificial sweeteners or sugar alcohols.

This Christmas, why don’t you bake a dessert beyond plum cake? With an aesthetic looking batch of gingerbread cookies to soft ...

Food52 on TikTok recently shared how to take apple scraps like cores and peels and turn them into a minimal ingredient apple jelly, perfect for post-holiday cravings and savings. All you need is apple ...

Delicate as a music box and bright as a winter star, the bell-like chimes of Tchaikovsky's "Dance of the Sugar Plum Fairy" signal pure Christmas magic, evoking images of graceful, twirling ballerinas ...

Preserve It! Homemade Fruit Spread is a Freezer Delight! What would you say to a fruit spread recipe with a low or no sugar option? Yes? Short on canning jars or just don’t want to deal with the ...

Jelly Roll may be one of country music’s biggest stars, but even chart-toppers hit low points — and he isn’t afraid to talk about it. After wrapping a whirlwind tour through Australia, the "Need a ...

For over a decade, Ruth has written for multiple outlets providing patient education, including Health. She has written for health student education companies, collaborating on an anatomy textbook ...

Whether you have prediabetes, another kind of diabetes, are simply cutting back on added sugar, or just want to diversify your plate, low-sugar breakfast ideas offer nutrient-packed options to get ...

After his stunning 200+ pound weight loss over the past year and change, it is clear to see that Jelly Roll is eating way better than he did in the past. But what exactly was the singer eating back in ...

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes. By Pete Wells I’d been working at The New York Times about a day and a ...