Just the facts. From the experts.
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The Science of Caramelization

6/30/2014

It’s amazing what a chemical reaction can do. In the caramelization process, when heat from the water turns into steam, the sugar breaks down, creating a browning reaction of burnished brown color and a nutty flavor profile.

Color Enhanced: The Why of Food Dye

6/27/2014

Natural and artificial food dyes can enhance the way our food tastes, smells and looks – but are they contributing to allergies, asthma issues and hyperactivity?

New Potato: Less bruising and browning

6/25/2014

A potato that resists browning and will have fewer unsightly and wasteful bruises could be in supermarkets in the not too distant future. It’s called the Innate™ brand and is currently undergoing the U.S. government approval process.

Meet Adriana Martin from Adriana’s Best Recipes

6/24/2014

Come explore the delicious dishes inspired by Latina blogger Adriana Martin’s Mexican homeland.

Eating Better: Beautiful Beets

6/19/2014

Choose this purple powerhouse for its nutritional qualities and infusion of globetrotting flavor.

The Tools of Canning

6/18/2014

By simply pushing down on the top of a canning lid post-hot water bath, it’s easy to determine if a container is hermetically sealed, meaning nothing can pass the barrier of the seal.

Allergic, Sensitive, or Intolerant?

6/17/2014

Food sensitivities can take the form of food allergies or food intolerances. A food allergy is potentially life-threatening, while a food intolerance is unpleasant and inconvenient.

Meet Melissa Joy Dobbins, MS, RDN, CDE

6/12/2014

Melissa Joy Dobbins, MS, RDN, CDE, of the blog Sound Bites provides, " sound science, smart nutrition and good food" advice.

Eating Better: Spicing it Up with Turmeric

6/11/2014

Turmeric, a root of the Curcuma longa plant and favorite spice in Indian and Thai recipes is prized for its health-boosting anti-inflammatory qualities and high antioxidant content.

Farmed vs. Wild Salmon? Which is Better?

6/9/2014

Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.

New Study: Diet Beverages Can Help People Lose Weight

6/4/2014

Drinking diet beverages can help people lose weight. That’s one of the conclusions in a study appearing in the June issue of the Journal of The Obesity Society.

Avoid the Yuck Factor: Hand Washing Prevents Food Poisoning

6/4/2014

Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.

A Photo Finish for Frozen Foods

6/4/2014

In our foodie-focused culture, it’s hard to overlook the appeal of a well-dressed meal. So when it comes to frozen foods, we wondered why the food on the package doesn’t quite look like what we slide out of the microwave or oven.

Meet an Expert: Wondwossen Gebreyes, DVM, PhD, Dipl. ACVPM

6/3/2014

Dr. Wondwossen A. Gebreyes is a professor and Director of Global Health Programs in the Veterinary Medicine College from The Ohio State University. His research interests include antimicrobial resistance, food safety and infectious disease molecular epidemiology.

To get to know Dr. Gebreyes a bit more, we asked him a few questions.

Meet Kelly Hughes Roberts from Farm Foodie Fitness

6/2/2014

Meet Kelly Hughes Roberts of Farm Foodie Fitness, a one-stop source of information about organic gardening, food, nutrition, health and fitness.

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