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Article ID: 704114

Cutting back considerably on high-calorie foods, even full meals, in the days or weeks before Thanksgiving in anticipation of pigging out on turkey, sweet potato pie and other traditional dishes on the big day is a common pre-holiday diet plan.

Article ID: 704093

Article ID: 704077

The Children’s Hospital University of Illinois will host a pre-holiday Thanksgiving meal and celebration for pediatric cancer and sickle cell patients and their families Nov. 17.

Article ID: 703977

As we sit down to partake of the annual Thanksgiving feast, it’s worth noting that much of what we eat comes from Florida farmers, say University of Florida researchers. Better still, scientists with the UF Institute of Food and Agricultural Sciences try to see if they can breed and grow certain crops in Florida to help growers and consumers.

Article ID: 703744

Article ID: 703408

Thanksgiving wouldn’t be the same without cranberries. But how much do you know about these tart berries? The Nov. 7 Sustainable, Secure Food blog has loads of cranberry facts, ripe for your feasting table!

Article ID: 703176

Looking for ways to make your Thanksgiving feast more nutritious? Here are some suggestions for preparing dishes:

Article ID: 703128

Beheaded stuffed peppers, graveyard chocolate hummus and creepy crawly pumpkin bars were among the Halloween-themed treats created by students at The University of Texas Health Science Center at Houston (UTHealth) School of Dentistry who were learning how to cook as part of a new program in partnership with UTHealth School of Public Health.

Article ID: 683469

Cindy Ott, professor of history and material culture at the University of Delaware, offers five facts on the pumpkin as the orange gourd makes its return for Halloween and dominates everything from our coffee selection to the Thanksgiving table. She is an expert on American food and culture.

Article ID: 703016