Pasta and Noodles – A Global History
CHECK OUT MY NEW BOOK! Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as …
Beer, Corn Mill, Ice Cream, Paper Bag, Dishwasher, Drip Coffee Maker, Refrigerator…
…are just some of the 13 Brilliant Inventions that have changed how we eat…All Created …
Turkey, Tryptophan, & the Science of Sleepiness
Are you still eating Thanksgiving leftovers? Did you feel really tired and drowsy after you …
Food Science: Why Thanksgiving dinner tastes so good
There’s a reason why Thanksgiving feasts — turkey, stuffing, cranberry sauce and pumpkin pie AND …
Healthy halo or not, sweeteners like agave nectar are best when used in moderation
Instead of glorifying (or demonizing) one type of sugar over another, you’re better off sticking …
Hard-working starches…the wonders of food science!
Hard-Working Starches: Versatility & unique properties easily make starches the hardest working ingredients. Look for …
La pasta è anche amica dell’ambiente | Pasta is also environmentally friendly
Duncan Williams, WWF UK and I talk about how pasta, an ancient food, is just …
Here’s how much actual pumpkin is in that pumpkin spice latte
The science and all that matters behind that alluring aroma and taste of the wildly …
The More We Learn on Nutrition, the More We Ignore…why the confusion?
Jane Brody explains what might be contributing to Americans getting fatter and fatter despite the …
The Fats You Don’t Need to Fear, & the Carbs That You Do
Jane Brody explains that the nutritional pickle that so many Americans are in today is …