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Dr. Oz investigates the truth about store-bought iced teas, and food journalist Mark Schatzker walks us through the most popular varieties. Do flavored, diet, and specialty options have the same benefits as the homemade, freshly brewed version?
Why does tea have that slightly bitter taste? Dr. Oz explains, and Mark Schatzker shows what mass-market tea makers do to get rid of it. How many bottles of the store-bought stuff would you need to drink to get the same health benefits as homemade?
Mark Schatzker reveals the staggering amount of sugar found in some store-bought iced tea brands, and explains what really gives iced teas their flavor. Find out what to look for when buying a bottled tea to make sure you’re getting the best option.
Today Show co-host, Hoda Kotb, opens up about the impact Kathie Lee Gifford had on her, and about the transition to working with her new co-host, Jenna Bush Hager. Then, she gets personal — will she adopt another child?
Hoda Kotb opens up about the moments she cherishes most with her daughter, Haley Joy, and shares why Haley inspired her to write a children’s book, ‘You Are My Happy.’ Dr. Oz relates to the little things that he cherishes with his own grandkids.
Hoda Kotb divulges her biggest weakness, and shares the extreme measures she takes when she’s trying her hardest to resist temptation. Then, Dr. Oz offers a healthier hack to trick her craving. Would you try this combo?
Daphne Oz, Alex Guarnaschelli, and Jamika Pessoa are helping you avoid the wait at your favorite chain restaurants with amazingly authentic copycat recipes. Plus, chef Jamika Pessoa goes undercover to taste the most delicious meals at popular chains.
Daphne Oz and Alex Guarnaschelli whip up an ooey-gooey spinach-artichoke dip that’s good enough to go head-to-head with the popular, real-deal restaurant dish. Find out how they make a crunchy, golden crust to top it off.
Daphne Oz, Alex Guarnaschelli, and Jamika Pessoa taste their copycat spinach-artichoke dip, and reveal how it compares to the real thing. Watch to see how you can make another simple copycat appetizer at home — a fried onion blossom!
Chef Jamika Pessoa shows us how she makes her creamy, indulgent, almost-famous chicken alfredo. Did you know that you’re supposed to add a ton of salt to your pasta water, but not supposed to add oil?
Chef Jamika Pessoa reveals the secret ingredient she uses in her alfredo sauce instead of heavy cream, which thickens the sauce a lot easier and quicker — and you can use a reduced fat option to save on fat and calories. Then, just toss in the pasta!
A 2-year-old boy died of Shaken Baby Syndrome but his parents maintain their innocence to this day.