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Articles by Marissa Lippert

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What are antiangiogenic foods?

Eat them to starve cancer

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Eating certain foods may help slow the spread of cancer in the body.

Cleaning up your kids’ diet

Cut back on the refined sugar and carbs

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A change in diet may especially benefit children with ADHD or autism.

Keeping tabs on ‘local’

Defining local food

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Can local food remain true to itself?

Good eats paired with good reads

Last call for summer

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Three new cookbooks that celebrate the seasonality of foods.

What’s the lowdown on salt?

The grainy truth

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Eat unprocessed foods — and salt probably won’t be a problem.

Better food for more people

Changing how we eat

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Four simple things you can do.

Be unafraid; eat these

Welcome five foods back into your diet

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No fear with these foods.

Going veg

Nutritional advice for meatless eating

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Tips for a healthful vegetarian diet.

Meet Harumi Kurihara

Japan’s Martha Stewart

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Her everyday food.

August food books

Delicious reading

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From food politics to French fare, a sampler.

Unquestionably good fats

Eat these

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Be sure you build oils and omega-3s into your diet.

Grilling gets greener

Throw chicken, seafood, or vegetables on the barbie

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Shop wisely and for variety when you’re grilling.

Going with your gut

Eating on instinct

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Trust your better instincts when it comes to food.

Postcard from Paris

Letter from London

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Ideas for eating abroad from the Health+Food columnist.

Into the kitchen with Tyler Florence

A celebrity chef wants your food inspiration

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“Food and cooking at home is really about reconnecting with who we are as a culture.”

Eat this now

Superfoods for the new year

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Eight tasty and healthy foods to work into your diet.

Healthy holidays

Indulgences are fine, but don’t overdo it

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How to avoid packing on the pounds at winter parties.

Eating unwell

Shedding light on eating disorders

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What to look for and what to do to help.

Women and diet

Eating well from 30 to 60

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Tips for every decade.

How to find real food

Tips for improving your plate

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It’s better for you, so go get it already.

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Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

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Cooking is a constant history lesson

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