Just the facts. From the experts.
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Cheese, A History


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.

Word of the Week: Pickled


We all that Peter Piper picked a peck of pickled peppers, but what does pickled mean?

Meet An Expert: Don Schaffner, PhD


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 Facts


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.

4 Spooky Food Myths


As Halloween is approaching we always hear about different myths and superstitions. Check out these 4 “spooky” myths explained by Registered Dietitian, Sarah Downs. 

Word of the Week: Semolina


Ever wondered about the ingredients in pasta? 

Uh-Oh...Who Left the Milk Out?


It’s a busy morning – taking a shower, getting dressed, eating breakfast, fixing lunch, checking email, grabbing homework. Then you notice something out of place. A carton of milk is sitting on the counter. We’ve probably all had this happen and, at that point, three questions run through our minds: How long has the milk been out? Is it still safe? And who left it out? Best Food Facts registered dietitian Sarah Downs stepped in to help us find some answers.

Word of the Week: Barbecue


It's one of America's favorite pastimes - barbecueing!

Nutrition Doesn't Have to Go Up in Smoke


Smoked meats, fruits, vegetables and other foods have grown in popularity, and more consumers are using backyard smokers to create their own smoked dishes. We wanted to look at the health aspects of smoked foods, so we caught up with Sarah Downs, MBA, RDN, to learn more about nutritional aspects of smoked foods.

Smoke 'Em if Ya Got 'Em


Smoked meats, seafood, cheeses, fruits and vegetables have been growing in popularity in restaurants and backyards across America. We took a look at some of the top trends for smoking foods. 

How Technology Helps Crops Grow


Ever wonder why some crops only grow in certain areas of the country? Have any advances in technology made it possible for these growing regions to expand? We asked experts Wayne Parrot, PhD, Crop and Soil Scientist at the University of Georgia, and Stephen Baenziger, PhD, Agronomy and Horticulture Professor at the University of Nebraska-Lincoln, for some thoughts on how technology has helped agriculture production.

Word of the Week: Microbiome


There has been a lot of recent research on the microbiome and its role in the diet. What the heck is a microbiome?

Why Oranges Don't Grow in Montana


Ever wonder why some crops are only raised in certain areas of the country? Sure, the weather has something to do with it, but are there other factors that determine where certain crops are grown? We harvested the answers from experts!

Know Your Egg Carton


The cozy carton that keeps your eggs from breaking also carries some very useful information. While some of it is easy to understand, the meaning of other information on the carton may be a little harder to crack. Here’s a helpful guide to understanding your egg carton.

Word of the Week: Pommes Frites


"Pommes frites" -- obviously French. If you've taken a French class, you know that the word "pomme" means "apple" and the word "frite" means fried. So if you order "pommes frites" from a restaurant menu, will your server bring you a heaping plate of fried apples?

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