There is no shortage of fats to chose from when shopping at the supermarket. They come either in liquid form (oil) or solid (lard, butter, margarine). There are various ways to classify oils and fats, such as animal or plant … Continue reading
Butter Meets Bacteria: Ilios Greek Yogurt Butter
This is a guest blog post by Carol Harvey, Director of food/nutrition labeling and product development at Palate Works. Apparently, Greek yogurt is the new oat bran/pomegranate/acai/quinoa/take-your-pick. It has almost conquered the yogurt market, despite being simply a more concentrated version of … Continue reading
![Exclusive Posthumous Interview with Julia Child [100th Birthday Today]](http://bmedia.fooducate.com/wp-content/uploads/2012/08/JuliaChildGoogleDoodle.jpg "Exclusive Posthumous Interview with Julia Child [100th Birthday Today]")
Exclusive Posthumous Interview with Julia Child [100th Birthday Today]
Julia Child, who brought the love of high dining and French cooking to the masses here in America in the 1960′s, was born exactly 100 years ago. She is honored today by a Google Doodle, and by the culinary industry. … Continue reading
Top 10 French Contributions to World Gastronomy (Happy Bastille Day!)
July 14 marks Bastille Day, or French Independence Day. Joyeux Quatorze Juillet!! We appreciate French food culture so much, that we decided to list a few contributions the French have made to world gastronomy over the past 500 years. Get … Continue reading
With Food, Simple is Always Good, Right?
This is a guest blog post by Bruce Bradley Food companies are some of the savviest trend spotters around. They literally spend Hundreds of MILLIONS of dollars tracking and following trends. In fact, in some cases, they even help create … Continue reading
![12 Cheese Facts [Cheese Miniseries, Part 1/3]](http://bmedia.fooducate.com/wp-content/uploads/2012/04/Cheese-Collage.jpg "12 Cheese Facts [Cheese Miniseries, Part 1/3]")
12 Cheese Facts [Cheese Miniseries, Part 1/3]
New here? Get Fooducated with our iPhone or Android App! Cow’s milk is an amazing liquid with many compounds that can be processed into endless products such as butter, yogurt, and cheese. But how does milk become cheese? And what are curds, whey, and … Continue reading
The Squash That You Need To Try
This is a guest post by Lisa Cain, PhD, a.k.a Snack-Girl Snack Girl must confess to a certain dislike of squash. The season is NOW and the fresh squash is rolling in around here so I am trying to change my … Continue reading
Denmark Introduces World’s First Tax on Fatty Foods
Denmark has introduced over the weekend the world’s first ever tax on fatty foods, the BBC reports. Effective immediately any food whose saturated fat content is 2.3% or higher will be taxed at a rate of $0.08 per ounce. Tax … Continue reading
Monster Cookies
This is a guest post by Lisa Cain, PhD, a.k.a Snack-Girl Snack Girl has a problem she wants to share. She loves cookies. Not just sorta kinda loves them – LOVES them. So, when she goes to a local cafe … Continue reading
Bisquick – A Shortcut Loaded with Trans-Fat
We got the following question from Lanette: I do much of our cooking from scratch and am trying to eliminate processed foods. I have found several ‘recipes’ for make-your-own-baking-mix but they all call for shortening. I don’t know which is … Continue reading