At the Robert Mondavi Institute, we met up with Sue Langstaff, owner of Applied Sensory, LLC, and member of the UC Davis Olive Oil Taste Panel and the UC Cooperative Extension Sonoma County Olive Oil Taste Panel. Langstaff taught us about the science behind the sensory experience of tasting olive oil. She also cleared up a few slippery myths about this beloved oil.
For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.
Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
Take your taste buds on a no-passport-required journey with whole grain teff. The tiny, yet mighty, North African cereal grain is gluten-free, an excellent source of vitamin C and rich in fiber, protein and calcium.
There’s a whole lot of confusion about whole grains. A battle over the breadbasket rages as advocates and experts take sides – either for or against the grain.
When farmers began growing soy in Asia in the 11th Century B.C., they used the seed of the soy plant to create an assortment of fresh, fermented, and dried foods.
There's no shortage of information about celiac disease, and that presents challenges for anyone wanting to know more about how it impacts diet and health. Best Food Facts has compiled information from the experts to help you navigate the topic of gluten.
Tahini is the result of grinding nutritious sesame seeds into a thick, light-colored paste. The grinding process releases omega-6 oil and provides a rich source of B vitamins. Hummus, anyone?
Food styling elevates food to an art form with a lot of patience and an army of tiny tweezers to tweak individual ingredients for the perfect camera shot. We reached out to foodie blogger and photographer, Heidi of Foodie Crush, to find out what it takes to create a perfectly styled foodie photo finish.
Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?
Come explore the delicious dishes inspired by Latina blogger Adriana Martin’s Mexican homeland.
Choose this purple powerhouse for its nutritional qualities and infusion of globetrotting flavor.
Turmeric, a root of the Curcuma longa plant and favorite spice in Indian and Thai recipes is prized for its health-boosting anti-inflammatory qualities and high antioxidant content.
In our foodie-focused culture, it’s hard to overlook the appeal of a well-dressed meal. So when it comes to frozen foods, we wondered why the food on the package doesn’t quite look like what we slide out of the microwave or oven.
Explore the chia seed’s journey from food of the Aztec gods to Chia Pets to nutrient-packed whole food containing omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium.