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After becoming acquainted with Indian cuisine, the first thing I bought were green cardamom pods and I had absolutely no idea what to do with them. You may know the taste of cardamom, if you've ever sipped a chai latte but cardamom is also used in many savory Indian dishes including curries, pulaos and fritters.

Cardamom comes in two varieties, black and green (which is much easier to find). Black cardamom, which has a dark and musty flavor, is used for breads and potato dishes in Nordic countries as well as in India. Green cardamom, which is also called the "true" cardamom, can have a pungent menthol overtone that some people mistake for mint in my cardamom chocolate chip ice cream.

Here are simple ways to experiment with cardamom:

• Adding 1/2 teaspoon ground green cardamom to ground coffee for a Turkish-inspired treat.


• Cardamom pairs well with dried apricots. Try adding both to an oatmeal raisin cookie recipe -- 1/2 teaspoon cardamom along with 1/4 cup chopped apricots.


• Mash your next batch of mashed sweet potatoes with a little orange juice and 1/4 teaspoon cardamom.


• Make a luscious chai latte with green cardamom pods.

Find The Skinny Chef's recipe for Indian Fried Rice with Cardamom after the jump.

Valentine's Day is the perfect opportunity to surprise your mate with tempting treats. Just because you want to spoil him or her with something delicious, doesn't mean you have to spoil their New Year's resolution.

Rich, bittersweet chocolate paired with fruit can be just the right indulgence at the end of a festive meal. And nothing warms up the house more than the scent of molten chocolate.

See the recipe for these decadent berries after the jump.

Making healthy tweaks to your fridge and pantry doesn't have to come at the cost of taste. If you're a pasta fiend, try twirling your spaghetti while getting some whole-grain advantages.

Here's a shopping guide for whole-grain pastas, organized by grain, and the classic sauces and toppings that suit them best. So opt for a warm pasta dinner -- an al dente delight that keeps family and friends coming back for more while filling them with healthful benefits.

Is it the flavor profile or the fat that makes us so enamored with baked goods?

Either way, you can still enjoy a lower-sugar treat that's made with real ingredients like coconut and jam without having to worry about getting a trans-fat and preservative overload. Sugar, water and high-fructose corn syrup are usually the first and most prevalent ingredients used in store-bought baked goods, not to mention artificial coloring and a whole host of other unpronounceable things you didn't bargain for.

Here's a comparison of nutritional stats between store-bought and homemade raspberry zinger cake:

One store-bought portion:
Calories 160, total fat 7g, sat fat 3g, sodium 100 mg, total carbohydrate 24g, protein 1g

One comparable home-made portion:
Calories 127, total fat 5g, sat fat 1g, sodium 100 mg, total carbohydrate 19g, protein 2g

Find the Skinny Chef's recipe for Raspberry Zinger Cake after the jump.

Like almost everyone on the planet, I love the smell and taste of golden, perfectly cooked french fries. Granted, though having the deep-fried variety is a once-in-a-while treat, I often prefer the baked version, which I can flavor any way I want. The secret is in the seasoning and technique.

Here's a step-by-step guide to making your own oven fries.

Step 1: Choose the right potato and slice 'em up.

Russet or sweet potatoes are best for fries. Sweet potatoes have to be peeled before slicing, but you can keep the skins on white potatoes. Cut the potatoes as uniformly as possible to ensure even cooking.

Step 2: Toss with oil and seasonings to coat.

Place the fries in a large bowl and start by drizzling a tablespoon of olive oil and seasoning with 1/2 teaspoon of salt. Then feel free to spice it up -- use one or two cloves of garlic (minced), one teaspoon chopped parsley or rosemary, 1 teaspoon hot or mild paprika, 1/2 teaspoon coarsely ground black pepper, or 1/4 teaspoon ground cumin or curry. Once you've chosen your spice(s), place the spice(s) in a small bowl and mix with 1 teaspoon cornstarch.