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.
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.
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.
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.
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?
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!
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 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.
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.
Recently, a Best Food Facts reader asked about her concern of red meat, and if it can be unhealthy for you. We reached out to Dr. Ruth MacDonald, Chair of Food Science Department at Iowa State University, to talk to us about red meat.
One in every three bites of food you eat is pollinated either directly or indirectly by honey bees. With bees dying at a rapid pace, mentions of colony collapse disorder (CCD) are on the rise. What is CCD? What is causing it? What can be done to ensure bees stop suffering from it? Two experts respond.
Meet Kelly from Kelly Bakes! She is a short, sweet, bacon fiend with two English degrees and two Kitchenaid mixers. Her heart has always been split with words and food, and her blog was a way to fix that!
Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and the fruit will sparkle with no wax or white, dirty film. The post says this will also make fruit last longer.
Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean fruit. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar.