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.
There's no shortage of information about celiac disease, and that presents challenges for anyone wanting to know more about how it impacts diet and health. Best Food Facts has compiled information from the experts to help you navigate the topic of gluten.
Carolyn O'Neil, MS, RD, puts Access Hollywood viewers in the driver's seat with her road rules on healthy eating.
We are pleased to add John Fetrow, VMD, MBA, from the University of Minnesota to our list of Food System Experts. Dr. Fetrow is a professor in the main areas of dairy production medicine, epidemiology, food animal production economics, large animal nutrition, and animal welfare in production agriculture. Dr. Fetrow has similar interests in research and is passionate about the dairy industry.
Follow the Restaurant Road Rules from registered dietitian Carolyn O’Neil to keep you well fueled and in the driver’s seat.
A complex and controversial, Healthcare Triage explores the topic of GMOs. In this video, Dr. Aaron E. Carroll, the Direct of the Center for Health Policy and Professionalism Research in Indianapolis, Indiana, and his team at Healthcare Triage, breakdown the thoughts, theories, and studies behind GMOs.
Don’t let fear of pesticide residues keep you from enjoying the bounty of the season. All fruits and vegetables are good, regardless of whether the label reads organic or conventional.
Tahini is the result of grinding nutritious sesame seeds into a thick, light-colored paste. The grinding process releases omega-6 oil and provides a rich source of B vitamins. Hummus, anyone?
Technology can and does improve many aspects of our lives from transportation to communications and everything in between. And technology, as it relates to food, can mean greater accessibility, enriched nutrition, flavor, improved safety and more.
Striving to educate to the youth about poultry production, job potential, and management issues, Dr. Darrin Karcher is passionate about educating young people about where their food comes from. Best Food Facts is please to introduce you to Dr. Karcher from Michigan State University. Read below to learn more about Dr. Karcher.
Food styling elevates food to an art form with a lot of patience and an army of tiny tweezers to tweak individual ingredients for the perfect camera shot. We reached out to foodie blogger and photographer, Heidi of Foodie Crush, to find out what it takes to create a perfectly styled foodie photo finish.
Choose nutrient-dense foods to get the most nutrition for the calories. Try lean meats, fruits, veggies beans and nuts.
Turkey farmer, mom, Katie Olthoff might make you re-think how you’d categorize a typical farmer. This dynamo is an active participant in the agriculture community who regularly offers her day-to-day experiences as a mom and farmer with her readers.
Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?