It's the time of year for figgy pudding, whatever that is! OK, it's made with figs, but what exactly is a fig?
We often receive questions from readers about the differences between regular potatoes and sweet potatoes. You may have had both during your recent Thanksgiving festivities -- was one favored over the other? We break down the differences between the two in this "Battle of the Potatoes!" Despite the potatoes being very different, you may be surprised to find out the competition between the two is pretty close.
What are our favorite things about Thanksgiving? The delicious meal and being surrounded by loved ones are at the top of the list, but close behind is Thanksgiving leftovers! Utilizing leftovers is a great way to not only prevent food waste but also to get creative with different recipes. With a plethora of turkey, cranberry sauce, stuffing, veggie dishes, and much more, it can be tough to decide exactly what to make. We've compiled tips and tasty recipes from some of our favorite food bloggers to help you turn your Thanksgiving leftovers into culinary dreams.
Tryptophan. It can be found in turkey and gets a bad rap for making us sleepy every year after our Thanksgiving dinner, but does it really deserve all the blame?
A consumer recently saw local eggs being sold as "cage free, antibiotic free and hormone free" and had some questions about all those labels. How can eggs be produced without hormones? What's the difference between farm fresh eggs and those sold in the grocery store? We reached out to experts to help unscramble the mystery of egg labels.
When you are looking at the label or package on food and you see the word “natural," what does it mean? Depending on who you ask, there can be different definitions. A Consumer Reports survey released in 2014 found that nearly two-thirds of Americans think the word “natural” on the label of a packaged or processed food means it contains no artificial ingredients, pesticides or genetically modified organisms. Yet, under current federal labeling rules, there is no strict, government-mandated definition for the term “natural." That may be changing very soon as the Food and Drug and Administration is currently accepting public comments on the definition of "natural" in food labeling.
Happy National Vichyssoise Day! What in the world is vichyssoise, you ask? It's soup!
An organized refrigerator can play an important role in food safety, food quality and food waste! Here are some top tips and tricks for keeping the foods in your fridge safe and tasty.
We have already discussed the history of cheese, but what about the nutrition of cheese? We talked with Best Food Facts registered dietitian Sarah Downs about the nutritional benefits of cheese and tips on how to choose the best variety for you.
Cornucopia, also referred to as a horn of plenty, is a term to indicate an abundant supply of good things.
You may have recently heard about the World Health Organization’s announcement regarding processed meats being carcinogenic or cancer-causing. Here are the top three things you should know about this announcement.
Everything is better with cheese, right? If you live life with this as your motto, let us assure you, you are not alone. After years and years stuffing things with it and melting it on top of our favorite dishes, we thought it was time to learn more about the history of one of our favorite foods. To find out more about the history of cheese, we chatted with Paul S. Kindstedt, PhD, from the Department of Nutrition and Food Sciences at the University of Vermont.
We all that Peter Piper picked a peck of pickled peppers, but what does pickled mean?
Don Schaffner, PhD, is a distinguished professor and extension specialist in food science at Rutgers University. To get to know Don, we asked him a few questions.
Furan is a food chemical that is gaining attention. It is most notably found in coffee, but it has also been detected in canned foods including soups, sauces, pasta and processed baby food. Dr. Carl Winter, Extension Food Toxicologist and Vice Chair of the Department of Food Science and Technology at the University of California-Davis, stepped up to answer our questions about this chemical.