While strolling through the aisles of the supermarket or moseying the streets of the farmers market, there’s no doubt you are engulfed by the array of bright colors of the fruits and veggies on display. Taking a closer look beyond the pure beauty of these foods, Best Food Facts received the following question: Are beet greens as nutritious as blueberries? We reached out to Best Food Facts nutrition advisor Carolyn O’Neil, MS, RD, to get the skinny.
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.
As a registered dietitian who’s been writing about food for more than two decades, I’m always worried that what I know and what I share will ultimately be proven wrong. After all, there’s a cavalcade of new studies, reports and surveys released just about every day.
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.
The more the merrier, right? Well, not according to the Environmental Working Group (EWG). This group recently published a report addressing fortified foods in young children’s lives.
At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.
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.
Attempting to squeeze the last bits out of summer? It’s unbelievable how fast this time of year goes! Like many, you may be approaching the realization that there are not enough weekends left of the summer to entertain your plans or goals, including your diet.
With ‘Back to School’ advertisements flooding our lives, it's safe to say that, for many kids, school is back in session. While sending your children off for the next stage of their lives, you may note that their eating habits have taken a turn for the worse while they were enjoying their summer days of freedom.
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.
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?