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.

Why Do Walnuts Stain Your Hands?
What Is Castor Oil Made From? Source, Extraction & Types
Which Fruit Rots the Fastest and Why?
What Causes Apples to Brown and How to Prevent It
Is Shea Butter Edible? Food Grade vs. Cosmetic Grade
Can a Pineapple Eat You? The Science Explained
Why Are Red Onions Purple? The Science Explained
Which Part of the Onion Makes You Cry?
Do Cucumbers Have Seeds? The Answer Explained
What Is the pH of Lettuce and Why Does It Matter?
Do Split Peas Sprout? The Science Explained
Are Popcorn Kernels Seeds? The Science Explained
Are Mushrooms Fruits or Vegetables? The Answer Explained
Is a Squash a Fruit or Vegetable?
Vegetables That Are Really Fruits Explained
Why Is the Inside of My Apple Pink?
Are Mushrooms a Fruit or a Vegetable?
Are Green Beans Fruits or Vegetables? The Botanical Answer
Is a Chilli a Fruit? The Science Behind the Answer
What Fruits Emit Ethylene Gas to Ripen?
Are Eggplants Fruit? The Scientific Answer to the Debate
Is a Bean a Seed, a Legume, or a Fruit?
What Makes Purple Cauliflower Purple?
Is Cucumber a Fruit or a Vegetable?
A Walnut Size Comparison of Common Varieties
Are All Bananas Edible? What You Need to Know
What Blue Foods in Nature Exist & Why They’re Rare