After a morning of tasting Napa Valley wines and a lunch made more enjoyable with the pairing of wines, the afternoon of the second day of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour was dedicated to a deeper appreciation of the science of food and wine.
What a thrill to set out after breakfast for Napa Valley on day two of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour. Heralded as one of the best wine-growing regions of the world, Napa Valley is a patchwork of more than 400 premier wineries – some big, some small - each with their own farm philosophy and individual style.
You’ve gotten the skinny from us on Best Food Facts’ adventure in California with seven of our foodie friends on TASTE Tour: Unearthing the Art and Science of Food Blogger Tour. We checked in with Sheila from Eat 2gather to get the inside scoop on her favorite parts of the tour and what she learned.
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.