Just the facts. From the experts.
  1 2 3 4   Last ›

Word of the Week: Blanch


Have you ever looked through your cookbooks for a new recipe and passed them over because they involved the word "blanch?" What does that mean, and how do you do it?

Goodness of Grains


Grains represent a valuable part of any diet, and today dietary guidelines suggest about half the grains you eat should be whole grains. But what is a whole grain, and how can you include more whole grains into your diet?

Sprouted Grains: The Next "It" Food?


You may have been seeing signs or hearing rumblings of sprouted grains - on television, on food packaging, from friends or online. What's the big deal, and what are sprouted grains, anyway?

Word of the Week: Charcuterie


Charcuterie sounds really fancy, but what does it really mean? Next time you see this word on a menu, you'll know exactly what it means (even if you didn't so well in French class)!

All About Those Cherries


A fun Q&A about all things cherries from registered dietitian Sarah Downs!

What is a Whole Grain?


Did you know that September is National Whole Grains Month? But what exactly is a whole grain? We asked registered dietitian Sarah Downs for the 411! 

The Mystery of the Albino Squash!


The newest member of the Best Food Facts team, Susan, brought us something unusual – an albino squash that grew in her garden! Dr. Kevin Folta, professor and chairman of the Horticultural Sciences Department at the University of Florida, helps to explain this mysterious veggie. 

The Skinny on Fat


Confused about fats? What makes fat "good" or "bad" and where can we find these fats? We provide the skinny on fats.


Kale Yeah!


Is it a superfood? Is it toxic? Recently, there's been a lot of news surrounding the health benefits and safety of kale. We talked with Best Food Facts registered dietitian Sarah Downs to answer some questions about this cruciferous vegetable. 

All About Oils: The Slick of It


Oils are great for cooking, baking and dressing, but with so many options to choose from, what oil is the best for what? And are some oils healthier than others? This helpful infographic will assist you in making the best decision for your oil needs.

Top Posts in July


Thanks for making July a great month here at Best Food Facts! We noticed you showed a little bit of extra love for a few posts, too! If you haven't yet - check out the top Best Food Facts posts from July. Which one was your favorite? Let us know in the comments!

Organic versus Conventional Foods: Is There a Nutritional Difference?


Originally posted November 15, 2010.

Organic foods have gained popularity due to the perception that organic foods are safe, wholesome and all around better for you. To find out if this is true, we reached out to Dr. Ruth MacDonald, Professor and Chair of the Department of Food Science and Human Nutrition at Iowa State University.

What Are Parabens and Why Are They In My Food?


Parabens are in a wide variety of foods and other products that we use every day. But, what exactly are parabens and why are they used in food? Are they safe? We set out to find the facts and asked the experts.

Be the Master of Your Grill


It's officially grilling season! Grill masters armed with tongs, spatulas, sauces and seasonings fire up the pit and celebrate the season with burgers, brats, chicken, steak - the list goes on and on. You've no doubt got your favorites! But do you ever wonder if that meat you've sizzled to perfection is truly done? Fear not, grill master! Best Food Facts is here to help you master the art of internal cooking temperatures!

Why Has There Been an Increase in Food Allergies?


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 cleanliness, c-section births and avoidance of specific foods.

  1 2 3 4   Last ›