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.
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!
Meet Julianne from Beyond Frosting. She fell in love with baking at an early age, and hasn't been able to stop. She also enjoys snowbording on the mountain and traveling.
Want to have your cake and eat it, too? Enter our C is for Cake sweepstakes! One lucky cake lover will win a $200 gift certificate from a local bakery. That’ll buy a lot of cake! Also, check out our ABCs of Food post - "C" is for Cake ... and Cupcakes!
While other genetically modified (GM) crops have been approved for planting in the U.S., GM wheat has not, so the discovery of a GM strain of wheat growing in a farm field in Oregon prompted the U.S. Department of Agriculture to investigate. It was confirmed that it was the same herbicide resistant wheat variety that was authorized to be field tested from 1998 to 2005.
Are you concerned about food prices? Last year, we looked at how drought affects food prices, and unfortunately, many parts of the United States are still experiencing drought conditions. On average, Americans spend about 10 percent of their income on food, according to the Bureau of Labor Statistics. But what affects food prices each year? To answer this question, Best Food Facts reached out to Dr. Marc F. Bellemare, Assistant Professor, Sanford School of Public Policy, Duke University.
Best Food Facts recently received a question from Peg about genetic modification of wheat. Peg asked, “I have seen information about wheat that indicates genetic modification was taking place MANY years ago and that our current wheat crops are a result of that modification. Many sources state that there are inherent problems with this wheat. Would you please clarify?”
Take our latest poll - Do you follow a gluten-free diet?
A recent episode of The View focused on a report from Dr. William Davis that claimed wheat is a "perfect chronic poison" that stimulates our appetites and ultimately, on average, makes us consume 440 more calories per day. In an age where paying attention to calorie intake is essential, this is something that made our ears perk up.
Celebrate National Lasagna Day with one of these dishes - classic lasagna, eggplant parmesan lasagna, vegetarian lasagna, apple dessert.
Recent blog posts and articles claiming that "superweeds" are getting stronger because of herbicide resistance have raised concerns amongst our readers. To help dig into the subject, we’ve enlisted the help of Dr. David Shaw from Mississippi State University.
When asked whether there is a correlation between the size of a farm and whether it sustainably produces food, food experts say it all comes down to management.
According to Dr. Stephen Taylor, no one knows the exact answer to why the prevalence of food allergies is increasing. He doubts any experts would hypothesize that chemicals used in food production play a role in the prevalence of food allergies. He explains other theories that seem much more plausible, but have not been proven, like clenliness, c-section births and avoidance of specific foods.
Dr. Ruth MacDonald addresses whether those with gluten intolerance, or Celiac disease, can eat meat from grain-fed animals without having an allergic reaction.