Just the facts. From the experts.
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Word of the Week: Vichyssoise


Happy National Vichyssoise Day! What in the world is vichyssoise, you ask? It's soup!

Cool It!


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. 

Pass the Cheese Please!


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. 

Word of the Week: Cornucopia


Cornucopia, also referred to as a horn of plenty, is a term to indicate an abundant supply of good things.

3 Things You Need to Know About Processed Meats and Cancer


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.

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 dietician 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. 

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