You probably learned about the five different flavors we sense in foods: sweet, salty, sour, bitter, and umami (a savory, meaty flavor) in school. It’s believed that the ability to sense each of these flavors evolved to improve our survival as a species. The sweet taste of fruit is due to the carbohydrates, often sugars, ... Genetics and Taste
 
Cooking, Food and Health

Quick question: mushrooms are vegetables, right? We find mushrooms in the produce section of the grocery store and the USDA includes mushrooms in the list of vegetable choices, but technically, mushrooms are fungi. Yet who wants to eat a fungus? Well, it turns out that mushrooms are great for...
 

The purpose of nutrition month is to help the public become aware of the importance of good nutrition and a healthful eating plan.
 

With these incredible kits and resources, all you have to do is place your order, then sit back and wait for your materials to arrive.
 
Cooking, Prevention

At first glance, cacao and cocoa almost seem like the same word, but technically they describe two different products...


It’s possible for people with type 2 diabetes to lower blood sugar levels to healthy, non-diabetic levels with weight loss and exercise...


According to the National Restaurant Association, one of the top food trends for 2019 is infusing foods and beverages with CBD. If you’re not familiar with CBD, it stands for cannabidiol, one of the active ingredients in cannabis. The primary active ingredient in marijuana is THC, or tetrahydrocannabinol. Although...
Food and Health, Prevention

We’ve been told to avoid red meat and instead choose white meat to lower our cholesterol levels and reduce risk of cardiovascular disease. A new study is the first to delve further into the red meat/white meat recommendations, attempting to identify which specific aspects of red meat lead...