Author

Hugh Sherwood

Hugh Sherwood is a science writer at Biology Insights reporting on food chemistry from Newport, Rhode Island. He has spent seven years in journalism, starting as a reporter on local farm news and town events for a coastal paper. A food science graduate with a background in chemistry, Sherwood explores the mechanics behind everyday cooking.

What It Means When an Egg Floats in Water & If It’s Safe Nutrition
Are Nitrile Gloves Food Safe? What the FDA Says Safety
Is Playdough Gluten Free? Celiac Risks and Safe Brands Immunity
The pH of Fruits and Why It Matters Chemistry
Why Is Salt a Good Preservative for Food?Nutrition
What Are the Black Dots in Rice? Causes and Safety Tips Nutrition
What Is Crude Protein and Why Is It Important?Nutrition
Why Do Walnuts Stain Your Hands?Botany
Is Milk a Solid, a Liquid, or Something Else?Chemistry
Is Honey Acidic or Alkaline? Its pH Level Explained Chemistry
Is It Safe to Drink Vanilla Extract?Nutrition
What Is Food Grade Mineral Oil Made Of?Chemistry
Is Amber Edible? What Happens If You Eat It?Earth & Space
What Happens If You Eat Oobleck?Chemistry
What Is Castor Oil Made From? Source, Extraction & Types Botany
What Kind of Acid Is in Tomatoes?Nutrition
What Does Boiling Look Like? The Visual Signs and Stages Chemistry
Where Does Artificial Raspberry Flavor Come From?Nutrition
How Much Xylitol Remains in Chewed Gum?Chemistry
What Has Alkaline in It: Foods, Drinks & Household Items Chemistry
Why Does Honey Burn My Throat?Nutrition
What Does Gelatin Look Like? Dry, Bloomed, and Set Nutrition
What Temperature Kills Bacteria on the Grill?Nutrition
Is Cacao Dark Chocolate? Differences Explained Nutrition
Why Do Boiled Eggs Make You Fart?Nutrition
Why Does Poop Dissolve When Flushed?Gut & Kidney
Why Is There Dextrose in Salt? It’s About Iodine Chemistry
Why Do Apples Turn Brown? A Science Experiment Chemistry
What Kind of Sugar Is in Fruit? Fructose, Glucose, and More Nutrition
How Much Citric Acid Is in Lemon Juice?Chemistry