John Marcy, PhD, is an Extension Food Scientist, University of Arkansas. To get to know Dr. Marcy, Best Food Facts asked him a few questions.
Ever think that the future of food would involve a 3-D printer? Phil Lempert, the Supermarket Guru, talks about the technology of 3-D printing for food.
It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.
Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.
It doesn’t get sweeter than Oh, Sweet Basil by sweet-as-they-come blogger Carrian Cheney. Centered on “reinventing the family dinner,” Carrian’s blog serves up plenty of delectable cuisine with a side of lifestyle anecdotes in a blog that is as much a treat to the eyes as it is to hungry stomachs!
Take our latest poll! Which foods do you put green food coloring in for St. Patrick's Day?
We’ve been fulfilling our audio appetite with some foodie podcasts. Here’s the skinny on two podcasts that have us coming back for seconds.
Can you cook the nutrients out of your food?
Peggy Lemaux, PhD, is a Cooperative Extension Specialist, Department of Plant and Microbial Biology, at the University of California - Berkeley. To get to know Dr. Lemaux, Best Food Facts asked her a few questions.
Just how realistic are the serving sizes on nutrition labels? Is there a difference between natural sugars and added sugars? What's the most important thing people should focus on when reading the Nutrition Facts Label? The Food and Drug Administration (FDA) is looking at changing the Nutrition Facts Label for the first time in more than 20 years. Just what do those changes mean? What will you see on the nutrition label?
BPA, widely used to coat water bottles and metal food containers, has received a lot of attention the last several months as some expressed concern about possible ill health effects. The FDA’s long-held position, that the substance is safe at the low-levels at which humans are exposed to it, has been upheld by a new study appearing in the journal Toxicological Sciences.
Have you heard of the five-second rule? That moment when you drop a tasty morsel of food on the ground, your heart sinks - you were looking forward to eating that! Is it safe to eat it if you're able to pick it up within five seconds?
We were curious if there was any truth to the five-second rule, so we reached out to Keith R. Schneider, PhD, Professor, Food Science and Human Nutrition, University of Florida.
No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.
When used correctly, antibiotics can be an important tool to keep animals healthy and create a safe food supply.
Keith R. Schneider, PhD, is a Professor, Food Science and Human Nutrition, University of Florida. To get to know Dr. Schneider, Best Food Facts asked him a few questions.