Attempting to squeeze the last bits out of summer? It’s unbelievable how fast this time of year goes! Like many, you may be approaching the realization that there are not enough weekends left of the summer to entertain your plans or goals, including your diet.
Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
With ‘Back to School’ advertisements flooding our lives, it's safe to say that, for many kids, school is back in session. While sending your children off for the next stage of their lives, you may note that their eating habits have taken a turn for the worse while they were enjoying their summer days of freedom.
Recently, Best Food Facts recevied a reader question asking, "Is chicken that is processed in China and sold in the U.S. safe to eat?" To answer this question, we reached out to Patricia Curtis, PhD, professor and director of Auburn University’s Food Systems Institute.
The Big 8 Allergens include milk, eggs, fish, wheat, crustacean shellfish, tree nuts, peanuts and soya (soybean). 90% of all food allergies in the U.S. are caused by the Big 8.
Take your taste buds on a no-passport-required journey with whole grain teff. The tiny, yet mighty, North African cereal grain is gluten-free, an excellent source of vitamin C and rich in fiber, protein and calcium.
Dr. Peter Davies is a Professor in the Swine Health and Production Department at the University of Minnesota. Dr. Davies specializes in pig health as well as diseases and how pigs are raised. He is also passionate about societal issues related to food animal production, disease surveillance and regional disease control.
There’s a whole lot of confusion about whole grains. A battle over the breadbasket rages as advocates and experts take sides – either for or against the grain.
When you’re ready to move beyond Canning 101, check out all of the incredible things you can do through canning and preservation methods.
During the summer months, it’s second nature to reach for the so-called “lighter” food options such as salads, cold soups, frozen drinks and fresh fruit. But these “light and fresh” options don’t always translate to being light in calories.
When farmers began growing soy in Asia in the 11th Century B.C., they used the seed of the soy plant to create an assortment of fresh, fermented, and dried foods.
Alice from Hip Foodie Mom serves up delicious recipes, beautiful food photography, and a side dish of mom moments that will melt your heart.
It’s easy to fall into the hum-drum sameness of fixing and eating the same meals every week. Why not take a cue from some of Best Food Facts’ favorite bloggers and add some of these foodie favorites into your weekly rotation?
Similar to the enduring appeal of pearls and the little black dress, canning fresh fruits and vegetables is an art form that never goes out of style.
Some of our favorite eats and drinks are the result of the happy intersection between food and science. Impress your friends and family with these food science snippets at your next picnic or barbeque.