Just the facts. From the experts.
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TASTE Tour Day One: Finding Best Food Facts Down on the Fruit Farm


For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.

Meet an Expert: Steven Heymsfield, M.D.


Dr. Steven Heymsfield is a professor at Louisiana State University in the Metabolism and Body Composition Department.

With a focus on obesity, he researches new technologies to analyze human metabolism.


Set your Sights on a Healthy Summer


Make summer nutrition easy with guilt-free snacks that can fill in the holes so you can still partake in fun summer food. Look for a balance of fruits and vegetables, protein and whole grains.

Snag Summer While It Lasts


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 and Foodies Head to California for the TASTE Tour


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.

Back-to-School Menu Makeover


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.

Is Chicken from China Safe?


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.

Running Down the Big 8 Allergens


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.

Eating Better: Teff’s Mighty Nutrition


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.

Meet an Expert: Peter Davies, PhD


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.

Should I Eat Carbs?


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.

There Is More to Canning


When you’re ready to move beyond Canning 101, check out all of the incredible things you can do through canning and preservation methods.

Don’t Fall For “Diet” Deception


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. 

Eating Better: Protein Packed Soy


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.

Meet Alice from Hip Foodie Mom


Alice from Hip Foodie Mom serves up delicious recipes, beautiful food photography, and a side dish of mom moments that will melt your heart.

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