Search for tag: "food whys"

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…

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.

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.

Tim Bowser explains the difference between conventional and convection ovens.

Tim Bowser says there is a difference between grass-fed beef and grain-fed beef.

SUNUP learns the difference among vegetable oils and other oils with Nurhan Dunford.

Tim Bowser has some creative gadgets for the kitchen.

Guadalupe Davila El-Rassi explains the difference between good fats and bad fats.

Divya Jaroni explains why humans are safe from phages in food.

Salim Hiziroglu shows us different products that can be made from Eastern redcedar.

Kyle Flynn explains the differences between various cuts of beef.

Nurhan Dunford shows us the different qualities among a variety of food oils.

Darren Scott walks us through the redesigned Nutritional Facts Label.

Jason Young explains the Global Food Security Initiative.

Jim Brooks looks at the difference between "use by" and "sell by" dates.

You may have received chocolate for Valentine’s Day. Can it be good for you? Nurhan Dunford has the answer in Food Whys.