What Makes Food Go Bad? The Better Question May Be: What Keeps Food From Going Bad? Q: I’ve always wondered why some foods go bad so quickly even if refrigerated, while others seem to last forever without refrigeration. Is [...] Robert L. Wolke \ Feb 26, 2004 Read More
Trans Fats Explained It'S A Hot Topic But Many Of Us Still Don'T Quite Get It Q: I’m confused about trans fats. I recently read that hydrogenated and partially hydrogenated oils are considered trans fats. What is hydrogenation, and [...] Robert L. Wolke \ Jan 15, 2004 Read More
Garlic-Flavored Oils: Tasty Or Dangerous Our Resident Chemist Explains Why Locally Produced Valley Garlic Oil Is Indeed Safe I've heard warnings about garlic-infused oil, but I never really got to the bottom of it. My question for you is: Is there [...] Robert L. Wolke \ Dec 04, 2003 Read More
Terroir The Science (Or Lack Thereof) Behind The Taste Of Place In Food I often hear about fruits or vegetables grown in certain areas being superior to the same fruit or vegetable grown somewhere else, even [...] Robert L. Wolke \ Sep 25, 2003 Read More