Eating is an adventure, especially when we explore new foods. One food worth exploration is amaranth, which has been called both the miracle grain of the Aztecs and the grain of the future.

Although considered a grain, it is not really a true grain. The broad-leaved amaranth plant is related to a common garden weed, pigweed, and to the tumbleweeds of the Southwestern United States.

  Click here to learn more about amaranth!

Now here is a new way to make a staple of the American dinner table: muffins. Only this time, you'll use spelt, the ancient grain that dates back to the Bronze Age throughout Europe. With its deep, nutlike flavor and high fiber content, spelt is an excellent source of vitamin B2 and good source of manganese, niacin, thiamin and copper. You also can replace wheat flour with spelt in breads, pasta, cookies, crackers, pancakes and waffles.

Click here for the complete recipe!

Before Sichuan cuisine became dominant in America's Chinese restaurants, I discovered its fire power in a startling way. At a Sichuan restaurant in the 1970s, my date dipped right into his hot and sour soup.

Next thing I knew, his face was scarlet red and I swear I saw smoke coming out of his ears, like in the cartoons.

Praised for their cancer-fighting qualities, tomatoes and broccoli, when eaten together in a daily diet, may better shrink cancerous prostate tumors than when consumned alone.

But the big question: how much tomato and broccoli should a man eat to receive these possible benefits? A truckload? You'd be surprised.

The Rodney Dangerfields of vegetables – cauliflower, broccoli and Brussels sprouts – may be getting no respect through no fault of their own. Their plights may be the cook's fault.

Not so long ago, some of us at home tended to cook these vegetables until they were limp and barely green. But, when treated properly, even the least favorite vegetables can be wholeheartedly enjoyed.