Author

Hugh Sherwood Page 17

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 Is the Purine Content of Chicken?Nutrition
Are Carrots Acidic? Effects on Health and Cooking Nutrition
The Sour Taste of Citric Acid Explained Chemistry
Corn Syrup vs Honey: Differences in Health and Kitchen Use Nutrition
How Rice Grain Size Affects Cooking and Texture Nutrition
Salt and Acid: What Is the Difference?Chemistry
Egg Classification: A Look at Size, Quality, and Labels Nutrition
What Blue Foods in Nature Exist & Why They’re Rare Botany
The Different Avocado Stages of Ripeness Nutrition
Sashimi and Sushi Fish Identification for Diners Aquatic
A Look at the Most Popular UK Cereals Nutrition
Grain Diagram: The 3 Parts of a Kernel Explained Nutrition
Is Yeast a Protein? A Fungus With Complete Protein Nutrition
What Is Bovine Gelatin? Source, Uses, and Alternatives Nutrition
How Much Vitamin C Content Is in an Orange?Nutrition
What Is Food Ink and Is It Safe to Eat?Nutrition
Lecithin in Eggs: What It Is and Its Health Benefits Nutrition
What Is Kudzu Starch? Its Uses and Benefits Nutrition
Is Black Tea Acidic? Surprising Facts About Its pH Nutrition
Does Caffeine Have a Taste? Delving into the Bitter Truth Substances