It's olive oil! Ellie Krieger says substituting olive oil in baked goods can be healthful AND delicious. Learn how to take out the saturated fat and add some healthy antioxidants.

It's a new year, so what's going to be in the nutrition headlines? Picking up where Fit left of last year, we'll continue to talk about where food comes from. Plus, look for more homegrown vegetables and nutrient rich foods on our plates.

A new collaboration between selected Philadelphia School Cafeterias and local farmers helps replace canned and frozen fruits and veggies on the lunch tray with fresh produce.

How do you get your toddler to love vegetables, especially if your own childhood memory was "yuck?" We get advice in the field from real moms with some creative ideas for making vegetables anything but an ordeal.

A new study finds that kids who are sensitive to bitter flavors can overcome the negative taste perception. Researchers found offering a small amount of low fat dip increased broccoli consumption in preschool age children by 80%.

Loading up your plate with vegetables is a good thing, no skimping here! Acclaimed vegan Chef Rich Landau of Vedge Restaurant says no need to be in a rut. There are lots of ways to prepare vegetables so we can easily get those recommended daily servings.

Last week, Grace Young, author of Stir-Frying to the Sky's Edge took us to buy condiments and vegetables at a Philadelphia Asian market. Next up, we buy a wok and cook a delicious dish. But, you'll be surprised where we found the perfect wok.

Registered Dietician Althea Zanecosky says what you eat can make the heat. Discover the foods that fuel your body and keep the chill at bay.

Philabundance is the region's largest hunger relief organization. In addition to producing meals for shelters and feeding programs, their Community Kitchen is also a place for low-income adults to learn the culinary skills needed to get a job in a commercial kitchen.