Just the facts. From the experts.
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Exploring GMOs


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.

Guilt-Free Healthy Eating


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.

Eating Better: Open Sesame – Unlocking Tahini


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?

Gettin’ Techie with Food


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.

Meet an Expert: Darrin Karcher, PhD


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 Photo Finish: The art of capturing beautiful food


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.

Supercharge Meals with Nutrient-Dense Foods


Choose nutrient-dense foods to get the most nutrition for the calories. Try lean meats, fruits, veggies beans and nuts.

Meet Katie Olthoff from On the Banks of Squaw Creek


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.

Is Wood Pulp Being Added to Your Food?


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?

June is Dairy Month


Dairy's many nutrients can be a great addition to overall health for those who aren't lactose intolerant. Among them are calcium, potassium, vitamins A & D and protein.

The Science of Caramelization


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


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?

Meet Adriana Martin from Adriana’s Best Recipes


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

Eating Better: Beautiful Beets


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

The Tools of Canning


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.

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