Food Processing Facts

We may take canned food for granted. Certainly, there's nothing simpler than popping open a can of chicken soup and nuking it in the microwave for dinner. But we owe this dinnertime solution to French chef Nicolas Appert.

By Chris Obenschain

If you're a smart grocery shopper, you can hit the market once a week for perishables and stock up just a few times annually for canned and boxed goods. These perennial items have long shelf lives, but will one last longer?

By Chris Obenschain

You can't judge a book by its cover, but can you judge a brand of pasta by the box it comes in? Food packaging makes an environmental, marketing and nutritional impact. What are the basics of the jugs, bags and boxes?

By Chris Obenschain

The food industry has become all about creating an abundant supply of food for less money, and this is where fillers come in. But what are they, and why are they in your food?

By Emilie Sennebogen

Even before Louis Pasteur made his breakthrough with pasteurization way back in 1862, science has had a close relationship with food. And that relationship continues to this day with modern food science.

By Emilie Sennebogen

Potatoes? Beef? Salt? Isn't that what comprises the sack of fast food you just paid for? Sort of, along with xanthan gum, caramel color and some other stuff you probably won't find in your kitchen.

By William Harris

Congratulations! Your baby is ready to start eating solid foods. Now what? You could buy jars of baby food off the grocery store shelf to meet this need, but making homemade baby food is almost as easy as boiling water.

By Heather Kolich

When farmers go to market, they cut out the middleman and bring fresher products to the consumer. So how do farmers' markets run, and where can you find one?

By Maria Trimarchi

Organic foods and other products are popping up everywhere. USDA organic seals make them fairly easy to spot. But what's behind the label? How do products become certified organic?

By Maria Trimarchi

Many people believe buying organic or local food helps the environment. But which purchase is more environmentally sound? Is it better to buy pesticide-free food from exotic spots or local food from non-organic farms?

By Maria Trimarchi

Olive oil is one of the most versatile ingredients you'll find at the grocery store. Knowing how it gets from the tree to your table will help you understand how to get the most out of it.

By Gayle A. Alleman

Vinegar is a must-have ingredient for vinaigrettes, marinades, food preservation, or any recipe that needs a little extra kick. You'll be astounded at all the things this seemingly simple condiment can do.

By Gayle A. Alleman

Olestra is a synthetic fat used in certain food products. Find out what it's made of and whether it's safe for you.

Why is it called a "hamburger" when there is no ham in it? Find out the answer to this meat mystery here.

When a food is labeled as Kosher, it means that the food has been prepared in accordance with the rules of food preparation set forth in the old testament of the Bible and formalized in Jewish law.

Ever wanted to know what a Rice Krispy is? Read this article to find out what Rice Krispy is made out of and how they make them.

When I buy milk at the store, the label says "homogenized pasteurized milk." What are homogenization and pasteurization?

Sodium nitrate (NaNO3) and its close relative sodium nitrite (NaNO2) are preservatives that you find in lots of processed meats. Learn why they add these preservatives to food.

You've been eating pastrami since you were a kid, but you've never really known what it is. Well take a bite out of this article and finally learn the answer to one of your deepest concerns.

I'm a health nut, and I notice that most foods I eat have normal-sounding ingredients except one -- this carton of soy milk I am looking at has water, soy beans, sugar, salt, vanilla and then this stuff called "carrageenan." What is carrageenan?