When it comes to healthy eating, pasta rarely ranks high on the list of recommended foods.

However, experts point out that the way pasta is prepared can significantly affect its nutritional value.

Pasta cooked "al dente"—meaning it remains firm to the bite—is the culinary standard most Italians strive for.

In addition to having a stronger flavor and more pleasant texture, pasta prepared this way is also healthier, according to the New York Post.

A Certain Cooking Method Is Better for Digestion

“Al dente pasta is easier to chew and digest,” said Dr. Michelle Hauser, associate professor of surgery at Stanford Health Care, for the Stanford Medicine News Center.

The way pasta is cooked can significantly influence its glycemic index and, consequently, blood sugar levels.

According to the International Pasta Organization, the process of digesting and absorbing glucose from starch is slower when pasta is cooked al dente, resulting in a lower glycemic index.

According to News and World Report, pasta cooked to an al dente texture has a lower glycemic index than perfectly soft-cooked pasta. This means that consuming al dente pasta can help maintain more stable blood sugar levels and a longer feeling of fullness.

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On the other hand, overcooked pasta not only loses its texture and becomes mushy, but it also negatively affects metabolism.

As Dr. Michelle Hauser explains, overcooked pasta can lead to a quicker and higher spike in blood glucose, prompting the body to release more insulin.

Harvard Medical School explains that this sudden insulin surge rapidly depletes glucose from the bloodstream, which can result in hunger just a few hours later. At that point, people often reach for high-glycemic foods, which can make weight management more difficult and negatively affect overall metabolic health.

Additionally, overcooking pasta causes starch granules to swell and burst, releasing B vitamins and folic acid into the cooking water.

Next time you want to quickly prepare a pasta dish but still want it perfectly al dente, salt the water and bring it to a boil. Add the pasta and set a timer according to the instructions on the package, as different shapes and brands of pasta require different cooking times.

Stir occasionally to prevent sticking. When the timer goes off, taste the pasta; if it still offers slight resistance to the bite, immediately remove the pot from the heat and drain the pasta to stop the cooking process.

According to Italian chef Francesco Matane, quality pasta should have a slightly rough and matte surface.

If the pasta is very light yellow and almost shiny, it may be a sign that it was overdried during production. This kind of processing is not recommended as it can negatively affect the taste, texture, and nutritional properties of the final dish.

Chicken is a very versatile meat, as it can be prepared in a variety of ways: baking, grilling, frying, boiling, and stewing. That’s why it’s used in many cuisines around the world. On top of that, it’s not very expensive, which makes it a good item to keep on hand in your kitchen – writes Kuvar.

Although chicken is probably the most popular meat product, it’s also one that people frequently prepare incorrectly.

If you can’t figure out why your chicken didn’t turn out as expected, perhaps you didn’t season it properly. Or maybe you weren’t sure when it was fully cooked. Or the mistake might have happened the moment you took it out of the freezer.

These are the most common mistakes you should watch out for.

Thawing

If you take meat out of the freezer and leave it to thaw on the kitchen counter or similar surface, you’ve made your first mistake. Thawing meat at room temperature can be very dangerous, as it promotes the growth of bacteria such as E. coli and salmonella. Instead, fill a bowl with cold water and place the chicken in it to thaw. Also, if you're keeping chicken in the fridge, don’t heat it immediately – it will cook unevenly. Let it sit at room temperature for at least 15 minutes first.

• How Long Should You Roast a Chicken in the Oven? This is the Exact Time for the Juiciest Meat and Crispy Skin
• How to Prepare Couscous?

Seasoning

You can add salt at the end of cooking, but that won’t give your chicken any flavor. When roasting chicken, it’s best to salt it under the skin. Remember that adding salt and pepper isn’t the only way to season this meat. For example, if you gently spread butter and lemon over the chicken, you’ll get a great flavor you’ll definitely enjoy.

Grilling

Another way to ruin chicken is to place it directly over the heat source. This cooking method can burn the outside while leaving the inside undercooked. When grilling, the best flavor comes from rubbing each piece with a mixture of salt, brown sugar, and paprika you’ve prepared in advance.

Overcrowding the Pan

Most people put as much chicken as possible in the pan to cook faster. In reality, you’re trapping heat under the meat, so the chicken won’t cook properly. Also, people tend to flip the chicken too often during cooking. One sign that you shouldn’t flip it yet is if your tongs meet resistance when trying to slide under a piece of meat.

Cooling

If you start cutting the meat as soon as you remove it from the heat, it will release all its juices and become dry. If you’re working with small chicken pieces, wait five minutes before slicing. On the other hand, a whole roasted chicken needs about 20 to 30 minutes of “rest” after roasting.

Few people enjoy pasta that isn't sprinkled with Parmesan, one of the most famous cheeses in the world.

There is only one true Parmesan – watch the Deutsche Welle report to see how it's made.

Beef Bourguignon (Boeuf Bourguignon, Burgundy stew) is a famous French classic recipe made popular by the iconic TV chef Julia Child. Thanks to its unmatched flavor and richness of aromas, this dish is worthy of any festive table and is therefore ideal for holidays or other special occasions – writes the portal Kuvar.

Although beef bourguignon contains many ingredients and requires long simmering, this impressive dish is truly worth every minute of your time and effort. Prepare it and treat your loved ones – we believe they will remember it for a long time.

Recipe for Beef Bourguignon (Burgundy Stew)

Ingredients:

1 tablespoon olive oil
150 g bacon
1.5 kg lean beef
1 carrot
1 red onion
6 cloves of garlic
2 tablespoons flour
500 ml red wine (Merlot or Pinot Noir)
500 ml beef broth
2 tablespoons tomato paste
2 bay leaves
35 g butter
500 g brown mushrooms
2 teaspoons freshly chopped parsley
salt, to taste

Preparation:

Preheat the oven to 180°C. Heat the oil in a large heavy-bottomed pot and fry the bacon cut into pieces. Remove from the pot and cut into larger chunks.

Then add the chopped onion and sliced carrot to the fat and sauté until slightly softened. Add 4 finely chopped garlic cloves and sauté for one minute while stirring.

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Add the previously fried pieces of bacon and beef, season with salt, sprinkle with flour, and stir, letting it brown nicely on all sides. Pour in the wine and broth, add the tomato paste and bay leaves, and stir everything well. Let it boil, then turn off the heat and place the pot in the preheated oven for 2 to 3 hours.

Towards the end of cooking, when the beef becomes tender and falls apart, prepare the mushrooms. Melt the butter in a pan, add the mushrooms, and sauté for about five minutes while stirring. Add them to the pot with the beef.

Serve with mashed potatoes.

These garlic and parmesan chicken wings perfectly combine the intense flavor of garlic, the saltiness of parmesan, and an irresistible texture. They are ideal for a family lunch or gathering with friends – writes the portal Kuvar.

Recipe for Crispy Chicken Wings

Ingredients for crispy chicken wings:

• Chicken wings 1 kg
• Olive oil 3 tablespoons
• Garlic 4 cloves
• Parmesan cheese 50 g
• Fresh parsley 1 handful
• Salt and pepper to taste
• Juice of 1/2 lemon
• Chili flakes a pinch (optional)

How to prepare crispy chicken wings:

Wash the wings, season with salt and pepper, and drizzle with olive oil. Add garlic and lemon juice, then let them marinate for 30 minutes.

Arrange the wings on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (392°F) for about 35–40 minutes, until golden and crispy.

Near the end of baking, sprinkle with parmesan and return to the oven for another 5 minutes until the cheese melts and browns. Remove from the oven, sprinkle with fresh parsley, and serve hot with a creamy dip.

Food label dates can be confusing, and for items like cereals, we might instinctively think they last forever.

Although this is true for some, storage conditions and the time of consumption after processing are crucial.

At first glance, some foods may seem to last forever, but that's not always the case. With products like berries or dairy, it's easy to spot mold, but for others, spoilage isn’t so obvious, reports Sombor.info.

Still, it's always better to consume them while they're fresh to avoid potential health risks. According to the U.S. Food and Drug Administration, food should ideally be stored in the fridge at about 4°C, and you should check your fridge and pantry weekly to ensure freshness.

However, pay special attention to the following seven foods that can go bad before you even notice.

Brown Rice

Buying rice in bulk may seem economical, but according to the USA Rice Federation, bulk brown rice should be refreshed every six months. It’s better to opt for white rice, which practically has an unlimited shelf life.

"The reason brown rice can’t be stored as long at room temperature as white rice is due to the bran oil left on the outer layer of the grain," explains nutritionist Tessa Nguyen.

While white rice has this layer removed during processing, brown rice contains nearly four times more oil, which stays mostly intact, according to the LBT - Food Science and Technology journal.

This oil can turn rancid, causing the rice to lose its nutritional value. Still, both rice types are good choices—just watch the expiration date.

Fresh Deli Meats

After opening packaged turkey or ham slices, Dr. Jennifer Quinlan told EverydayHealth they should be eaten or discarded within three days.

According to the U.S. Department of Agriculture (USDA), deli meats can last up to five days. That’s because Listeria bacteria, which can spread to the surface of cold cuts, can continue growing even in the fridge.

"It may only be on the surface at first, so it won’t make you sick right away," says nutritionist Quinlan. But the longer you wait, the riskier it becomes.

Pre-Sliced Mushrooms

Pre-sliced and packaged vegetables like mushrooms are convenient, but spoil faster. According to the journal Foods, mushrooms have a short shelf life due to their structure and lack of a protective cuticle.

"Sliced mushrooms spoil faster because a greater surface area is exposed to air and environment," explains Nguyen.

It’s safest to buy whole mushrooms and slice them just before cooking—and even those should be used within five to six days.

Hummus

Hummus can be a healthy meal, but you might be surprised to learn that even store-bought versions with preservatives don’t last as long as other spreads.

In fact, both store-bought and homemade hummus last about a week after opening, even when refrigerated, according to "Foodsafety.gov." Unopened store-bought hummus can last up to three months due to pasteurization, but once opened, it should be consumed quickly.

Corn on the Cob

While vegetables like beets or squash can last for months with proper storage, this doesn’t apply to corn on the cob.

According to FoodSafety.gov, raw corn on the cob stays fresh for only one to two days in the fridge. To extend its life, keep it in its husk until cooking.

Also, don’t forget frozen or canned corn—research published in the Journal of Agricultural Food Chemistry shows frozen vegetables can have the same or even higher vitamin content than fresh. A bonus is that frozen products last far longer than 72 hours.

Cooked Grains

Cooking grains requires water—and that’s exactly what bacteria need to thrive.

While dry grains can last for months in a cool pantry, cooked ones should be used within a week, according to "FoodSafety.gov." However, cooked grains can be frozen and stored for weeks or even months.

Tomato Sauce

Before opening, tomato sauce is a shelf-life champion. Like pickles or fruit, its high acidity helps it last over a year—so long as it’s sealed.

But after opening, it lasts only three to five days (even in the fridge), as bacteria can start growing quickly.

Also, according to research in the International Journal of Analytical Chemistry, the level of lycopene (an antioxidant in tomatoes) can significantly decrease after just 30 days of storage at about 25°C, a typical pantry temperature.

If you love rich, aromatic desserts, this cake will delight you. It’s perfect for special occasions, but also for those moments when you want to treat yourself or your loved ones to something special. The recipe is provided by the portal kuvar.in.rs.

A dish you can serve for lunch or dinner, and it's delicious even the next day. This meal has its roots in traditional Asian cuisine. The combination of spices, vegetables, and lime will pleasantly surprise and refresh you – writes the portal Kuvar.

You can find the RECIPE FOR HOW TO PREPARE COUSCOUS here.

Recipe for Chicken with Couscous

Ingredients

1 teaspoon fresh coriander, finely chopped
2 teaspoons chili powder
1 tablespoon soy sauce
2 tablespoons olive oil
200 grams chicken fillet, diced
150 g broccoli, chopped into larger pieces
1 red bell pepper, cleaned and thinly sliced
1 green bell pepper, cleaned and thinly sliced
4 spring onions, chopped
200 ml boiling water
150 g couscous
1 tablespoon lime juice
1 teaspoon lime zest
2 teaspoons coriander, chopped

• How Long Should You Roast a Chicken in the Oven? This is the Exact Time for the Juiciest Meat and Crispy Skin
• How to Prepare Couscous?

Preparation

Mix 1 teaspoon coriander, chili powder, soy sauce, salt, and pepper in a bowl. Add the chicken and coat it well with the spices. Heat 1 teaspoon olive oil in a pan and fry the chicken for about 3 minutes on each side. Remove the chicken onto a plate and set aside.

Pour the boiling water into a bowl, add the couscous, grated lime zest, and a pinch of salt and pepper. Cover and leave for 5 minutes.

In a pan, heat the remaining olive oil, add the broccoli and peppers and fry for about 4 minutes. Return the chicken to the pan, add the spring onions, and fry for about 2 minutes.

Add the lime juice and chopped coriander to the couscous, stir, cover again and leave for another 2 minutes.

Remove the chicken and vegetables from the heat and serve with couscous.