Just the facts. From the experts.
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FOOD FIGHT POLL: Favorite Tailgating Food?

9/3/2013

What's your favorite tailgating food? Take our latest poll!

Meet an Expert: Carl Winter, PhD

8/28/2013

Best Food Facts would like you to meet expert Carl Winter, PhD. He is the director of the FoodSafe Program and an extension food toxicologist at the University of California.

How It's Made: Apple Pie

8/27/2013

A truly quintessential dessert, apple pie can please almost every tummy! The Science Channel has broken down how these individual pies are mass-produced. Now if we could only find that recipe for homemade ice cream!

Is There Wax on Apples?

8/19/2013

We recently posted information about washing fruits and vegetables in vinegar. But what about wax on fruits and vegetables? Through social media, we have noticed photos of apples covered in wax. Is that what it really is, and is it safe to eat? To answer these questions, we reached out to Dr. Joe Kemble, Professor of Horticulture at Auburn University.

Meet an Expert: P. Stephen Baenziger, PhD

8/19/2013

P. Stephen Baenziger, PhD, is an agronomy professor and Eugene W. Price Distinguished Professor of Small Grains Breeding and Genetics at the University of Nebraska-Lincoln, and the Nebraska Wheat Growers Presidential Chair.

Should I Rinse Cold Cuts?

8/17/2013

If you rinse off deli meat to remove sodium, is it more healthy? To answer this question, we reached out to Dr. Casey Owens, Associate Professor in the Department of Food Science and member of the Center of Excellence for Poultry Science, University of Arkansas.

ABCs of Food: D is for Dairy

8/15/2013

If you have questions about dairy, Best Food Facts experts can help. They’ve tackled some of the most common dairy myths to help separate fact from fiction.

Organic Food: How Much is Imported?

8/13/2013

A visitor to Best Food Facts asks, “What percentage of organic food consumed in the United States comes from imported/foreign producers?” We posed the question to Dr. Ted Jaenicke, associate professor of agricultural economics at Penn State University and Dr. Carl Winter, director of the FoodSafe Program at the University of California at Davis.

Should I Store Tomatoes in the Fridge?

8/12/2013

Recently, we interviewed Dr. Floyd Woods and Dr. Joe Kemble about fruits and vegetables. These experts offer some excellent advice about storage and shelf life, in addition to their expertise about washing fruits and vegetables.

Is Splenda Safe?

8/7/2013

The additive Splenda (sucralose) was recently downgraded for its safety from “safe” to “caution” – meaning it “may pose a risk and needs to be better tested.” Should you avoid foods and beverages with this ingredient?

FOOD FIGHT POLL: What's your favorite dairy product?

8/3/2013

 The dairy case is packed with cheese, yogurt, milk, sour cream, while our ice cream choices are endless. What's your favorite dairy product?

What do you call thinly-sliced precooked or cured meat? Take our latest poll! - See more at: http://www.bestfoodfacts.org/food-for-thought#sthash.MCH7W9fB.dpuf

FOOD FIGHT POLL: Definition of thinly-sliced precooked or cured meat?

7/31/2013

What do you call thinly-sliced precooked or cured meat? - See more at: http://www.bestfoodfacts.org/food-fight-poll/cold-cuts#sthash.jWCL3pJZ.dpuf

What do you call thinly-sliced precooked or cured meat? Take our latest poll!

Is Nutrition Content Lost When Hamburgers are Well Done?

7/30/2013

Recently, Best Food Facts recieved a question asking "Is it better for you to eat a rare/medium-rare or well-done hamburger? Are you losing nutrition content when the burger is well-done?” We reached out to Dr. John Comerford, who is an associate professor at Penn State University, to help us answer these questions.

Meet a Blogger: Aimee of Shugary Sweets

7/29/2013

Meet cupcake blogger Aimee from Shugary Sweets. She is a mother to four children and two dogs and has an awesome husband. She enjoys spending time in her kitchen and cooking something sweet.

Meet an Expert: Ruth MacDonald, PhD, RD

7/27/2013

Best Food Facts would like you to meet Ruth MacDonald, PhD, RD from Iowa State University. At Iowa State, she is Chair and Professor in the Department of Food Science and Human Nutrition.

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