I get a lot of questions tossed my way, but I really liked this one: “You wrote a book with the title 'Better Not Burn Your ...

Air fried food has a plethora of health benefits over traditional deep frying. For starters, it helps substantially decrease the total fat and calories of your favorite "fried" food fare! However, ...

Roasted coffee beans contain small quantities of a compound called acrylamide. In high amounts, acrylamide can be harmful. There are even concerns that acrylamide in coffee may also cause cancer.

Many of us think of coffee as a morning essential, however, there has been a long running debate between California regulators, courts, business, and consumer advocates regarding whether coffee must ...

That acrylamide is present in French fries is information you might choose to forget, like mercury in tuna. Recently I was reminded of this inconvenient fact by an article on genetically modified ...

The chemical acrylamide, or acrylic amide, is a white, odorless, crystal compound. It has the chemical formula C 3 H 5 NO. It’s used to make plastics and treat wastewater, among other things. Every ...

Trouble is brewing for coffee lovers in California, where a judge ruled that sellers must post scary warnings about cancer risks. But how frightened should we be of a daily cup of joe? Not very, some ...

Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown to pose any health risk to humans, according to an expert panel organized ...

The Maillard reaction is arguably the world’s most beloved chemical process. Cooks learned long ago that raw, unappetizing ingredients such as potatoes and grains can be turned into toasty treats with ...

Comments on the proposed alternative warning touched on a variety of topics, including the scientific evidence and debate surrounding the carcinogenicity of acrylamide, omission of the words “known to ...

Products of the Maillard reaction are responsible for much of the flavour and colour generated during baking and roasting. An important associated reaction is the Strecker degradation of amino acids ...