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Darren Scott explains the origin of vanilla and how it has become a staple of flavoring our foods.
For Extension fact sheets & more visit https://extension.okstate.edu
SUNUP is a…
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The FDA has establsihed food defect action levels to control allowable amounts of natural or unavoidable defects in food and more. Learn all the details in this SUNUP segment.
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In Food Whys, Milling and Baking Specialist, Renee Albers-Nelson, explains how the Oklahoma Home Baking Act impacts baked goods produced for sale from the home.
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Tim Bowser explains the difference between conventional and convection ovens.
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Tim Bowser says there is a difference between grass-fed beef and grain-fed beef.
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SUNUP learns the difference among vegetable oils and other oils with Nurhan Dunford.
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Tim Bowser has some creative gadgets for the kitchen.
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Guadalupe Davila El-Rassi explains the difference between good fats and bad fats.
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Divya Jaroni explains why humans are safe from phages in food.
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Salim Hiziroglu shows us different products that can be made from Eastern redcedar.
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Kyle Flynn explains the differences between various cuts of beef.
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Nurhan Dunford shows us the different qualities among a variety of food oils.
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Darren Scott walks us through the redesigned Nutritional Facts Label.
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Jason Young explains the Global Food Security Initiative.
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Jim Brooks looks at the difference between "use by" and "sell by" dates.
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You may have received chocolate for Valentine’s Day. Can it be good for you? Nurhan Dunford has the answer in Food Whys.
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