Author

Hugh Sherwood Page 8

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 Does Food Taste So Salty? Cooking & Health Reasons
Why Honeydew Turns Brown and When It’s Safe to Eat
Chickpea Size: Average Dimensions and Culinary Impact
What Are the Black Specks in Peanut Butter?
Is Gelatin an Animal Product? Its Sources and Uses
What Is Derived From Milk? A Look at Its Many Forms
What Is the Purine Content of Chicken?
Are Carrots Acidic? Effects on Health and Cooking
Corn Syrup vs Honey: Differences in Health and Kitchen Use
How Rice Grain Size Affects Cooking and Texture
Egg Classification: A Look at Size, Quality, and Labels
The Different Avocado Stages of Ripeness
A Look at the Most Popular UK Cereals
Grain Diagram: The 3 Parts of a Kernel Explained
Is Yeast a Protein? A Fungus With Complete Protein
What Is Bovine Gelatin? Source, Uses, and Alternatives
How Much Vitamin C Content Is in an Orange?
What Is Food Ink and Is It Safe to Eat?
Lecithin in Eggs: What It Is and Its Health Benefits
What Is Kudzu Starch? Its Uses and Benefits
Is Black Tea Acidic? Surprising Facts About Its pH