Author

Hugh Sherwood Page 7

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 Colors Do Strawberries Come In?Edibles
Why Are Red Onions Purple? The Science Explained Botany
Do Berries Ripen After Picking?Edibles
How Long Does It Take to Digest Milk?Nutrition
Why Is Room Temperature Water Better?Nutrition
How Many Seeds Are in an Orange?Edibles
Do Bananas Make Other Fruit Ripen Faster?Edibles
Which Part of the Onion Makes You Cry?Botany
Can a Watermelon Ripen Off the Vine?Edibles
Do Cucumbers Have Seeds? The Answer Explained Botany
How Long Does a Jack-o’-Lantern Last?Gardening
Do Cherries Get Sweeter After Picking?Edibles
How Much Water Is in Fruit?Nutrition
Is a Banana Pepper a Fruit or a Vegetable?Edibles
How Long Do Pumpkins Last? From Vine to Carved Edibles
Is Chicken Broth High in Histamine?Nutrition
What Are the Pigments in White Vegetables Called?Nutrition
What Is the pH of Lettuce and Why Does It Matter?Botany
Are Limes Lemons? The Differences Explained Nutrition
Do Split Peas Sprout? The Science Explained Botany
What Is the pH of an Apple?Chemistry
Are Popcorn Kernels Seeds? The Science Explained Botany
Are All Bell Peppers Green First?Edibles
Is Ketchup a Fruit? The Science Behind the Sauce Nutrition
What Color Are the Inside of Blueberries?Edibles
How Is Salt Made? From Extraction to Table Chemistry
Why Is Baking Healthier Than Frying?Nutrition
Is the Plastic in Gum Bad for You?Nutrition
Is Potato Salad a Homogeneous or Heterogeneous Mixture?Chemistry
What Happens If You Boil Dish Soap?Chemistry