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

11/25/2015

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?

Egg Labels Got You Scrambled?

11/23/2015

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.

What's the Definition of Natural? The FDA Requests Public Comments

11/19/2015

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. 

Word of the Week: Vichyssoise

11/18/2015

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

Cool It!

11/16/2015

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!

11/13/2015

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

11/11/2015

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

11/10/2015

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

11/9/2015

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

11/4/2015

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

Meet An Expert: Don Schaffner, PhD

11/3/2015

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

11/2/2015

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

10/30/2015

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

10/28/2015

Ever wondered about the ingredients in pasta? 

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

10/27/2015

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.

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