Just the facts. From the experts.
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There Is More to Canning

When you’re ready to move beyond Canning 101, check out all of the incredible things you can do through canning and preservation methods. Plus, did you know that canning is a form of processed food because it modifies food ingredients into a new form? Interesting, huh? Get the canning basics in this video!

Adriana from Adriana’s Best Recipes Gives Us the Scoop on TASTE Tour


We’ve served up a recap or two on our California adventures with seven of our food blogger friends during TASTE: Unearthing the Art and Science of Food Blogger Tour. And, now we are bringing you the inside scoop from Adriana of Adriana’s Best Recipes on her favorite parts of the tour and what she learned.

Are Artificial Sweeteners Bad for You?


A new study on artificial sweeteners has people wondering whether they should rethink their consumption of the popular products. Carolyn O'Neil, MS, RD, says a wealth of data suggests low-calorie sweeteners can be used to help manage calories, which can help with managing weight and diabetes.

What do I need to know about carrageenan?


Recently, the ingredient carrageenan has been in the news. Some food companies are removing this ingredient from their products. But why?

To find out more about carrageenan, we reached out to Dr. Roger Clemens, Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy.


TASTE Tour Day Two Part Two: The Science of Taste


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. 

Sheila from Eat 2gather Dishes on TASTE Tour


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.

Olive Oil Myths Exposed!


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.

TASTE Tour Day One: Finding Best Food Facts Down on the Fruit Farm


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 and Foodies Head to California for the TASTE Tour


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.

Should I Eat Carbs?


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.

Gluten 101


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.

A Photo Finish for Frozen Foods


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.

Advice for Bread Buyers


Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.

BPA Revisited: Studies Downplay the Risk


BPA, widely used to coat water bottles and metal food containers, has received a lot of attention the last several months as some expressed concern about possible ill health effects. The FDA’s long-held position, that the substance is safe at the low-levels at which humans are exposed to it, has been upheld by a new study appearing in the journal Toxicological Sciences.


Trans Fat Take-Aways: The Trans Fats Webcast Highlights


You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.


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