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Science News October 20, 2007 Janet Raloff	Food for Thought: Troubling Meaty 'Estrogen' Women take note. Researchers find that a chemical that forms in overcooked meat, especially charred portions, is a potent mimic of estrogen, the primary female sex hormone. Studies have linked a higher lifetime cumulative exposure to estrogen in women with an elevated risk of breast cancer.
Science News March 25, 2006 Janet Raloff	Meat Poses Exaggerated Cancer Risk for Some People The National Toxicology Program confirmed that heterocyclic amines that form in overcooked meat can trigger colon cancer in animals and probably do the same in people.
AskMen.com Jacob Franek	Meat And Cancer It's not only the type of meat that is a cause for concern, but also the way in which it's prepared.
Science News March 5, 2005 Janet Raloff	Beer's Well Done Benefit A new study shows that, at least in mice, beer limits the DNA damage triggered by exposure to the carcinogens that form in overcooked meat.
Science News February 19, 2005 Janet Raloff	Carcinogens in the Diet It's official. The federal government now has added agents commonly found in overcooked meat to the list of potential cancer causers.
AskMen.com William Leigh	Timeless Meat Dos And Don'ts There is no manlier thing to get to grips with in the kitchen than a great hunk of meat.
Prepared Foods October 1, 2005 Marcia A. Wade	"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture.
AskMen.com November 27, 2015 Dave Asprey	Red Meat & Cancer Before you completely remove meat from your diet, let's consider a few things.
Food Processing September 2012 Anibal Concha-Meyer	Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.
Prepared Foods February 1, 2005 Marcia A. Wade	Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application.
AskMen.com Dustin Driver	Healthiest Meats While nothing can replace a mouth-watering steak, there are plenty of tasty alternatives to red meat that are much healthier for you. Here are the top choices.
AskMen.com James Raiswell	10 Tips For Buying Meat Because there's more to selecting meat than meets the eye, here are 10 shopping tips for the discerning carnivore.
Nutrition Action Healthletter March 2002 Michael F. Jacobson	News From CSPI It's getting ever easier to replace meat with more healthful alternatives...
AskMen.com December 19, 2002 Sabrina Rogers	Low-Fat Cooking Techniques Whether you usually eat out or at home, it isn't always easy to choose the healthiest foods. If you cringe at the idea of "tasteless" low-fat food but would like to start eating healthier, these low-fat cooking tips will give you the best of both worlds.
Prepared Foods July 11, 2007 Richard F. Stier	R&D Applications Seminar: Processed Meats Seminars that meet the challenges of formulators of meat products.
AskMen.com Joseph Moritz	Cook The Perfect Steak Mastering some pro-chef techniques can make getting the steak you want at home -- whenever you happen to want it -- a lot more doable.
AskMen.com Dustin Driver	Unhealthiest Meats Find out which meats are the worst offenders.
Food Processing May 2007 Frances Katz	Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics.
Food Processing October 2011	Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.
Prepared Foods May 2009	R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages.
Seasoned Cooking August 2010 Harold Baldwin	Making the Perfect Steak There is an enormous difference between a mediocre steak and a great steak.
Prepared Foods August 1, 2005 Marcia A. Wade	Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.
Food Processing August 2006 Frances Katz	New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source.
Prepared Foods December 1, 2005	"Meating" Formulation Challenges Understanding the functionality of phosphates in value-added processed meat products.
Chemistry World December 21, 2015 Ali Bouzari	The power of enzymes Cooks love tools. The next big thing in food tech, however, is neither shiny nor expensive. It's invisible and free. The enzyme is about to spend some time in the spotlight.
Science News November 25, 2006 Janet Raloff	Birds Don't Have to Be So Hot The U.S. Department of Agriculture revised downward, by 15 F, the internal temperature that a cooked turkey must reach in order to be safe to eat. Whether consumers find the meat palatable or rubbery at 165 F is another issue.
Nutrition Action Healthletter September 1998	Safe-Kitchen Tips ...Ninety-five percent of food-borne illness is probably preventable. Here are some tips on what you can do...
Reactive Reports Issue 47 David Bradley	Lending Muscle to Artificial Meat Production Can you imagine eating meat that required no animal to be killed, no slaughterhouse, and no butcher? Four scientists have written about two techniques that could make lab or factory grown meat possible. The possible benefits are intriguing.
Seasoned Cooking July 2008 Dinneen Diette	Slim Woman's Secret To Grilling Grilling and barbecue's can be fun, healthy and even good for you. You just need to follow some tips.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Prepared Foods June 2, 2006	Organic Okara and Oat Fiber Organic okara, a novel high-fiber and protein ingredient derived from soymilk, can be used in a wide variety of product categories as a source of dietary fiber or as a binder.
Food Processing September 2013 David Philllips	Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile.
AskMen.com Sabrina Rogers	Dangerous Cooking Habits: Part II Although eating out can be fast and convenient, there are many advantages to cooking your own meals. On top of saving money, eating at home allows you to control portions and the amount of calories and fat in your meals.
AskMen.com November 16, 2003 Evan Campbell	Fitness Top 10: Most Unhealthy Snacks It's 4 p.m., and it seems like your lunch hour was ages ago. You're hungry and you need to eat something right now. But before you grab whatever is most readily available, know the 10 most unhealthy snacks, and make sure that you choose to scarf down something else instead.
Delicious Living April 2005 Rebecca Broida Gart	What's kosher? While many cooks consider certified-kosher meats superior to regular cuts, their basis is cultural, not culinary. And "kosher" applies to more than just meats.
Food Processing November 2005	From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges.
Prepared Foods February 1, 2005 Marcia A. Wade	Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.
Seasoned Cooking June 2010 Philip R. Gantt	Teriyaki Tri-tip Tri-tip is a very versatile piece of meat and may be marinated with a variety of ingredients.
Chemistry World December 10, 2014 Katrina Kramer	Quick and cheap test to detect horse meat UK chemists have developed a method to distinguish horse meat from beef.
Delicious Living July 2005 James & Debra Rouse	Thrilling grilling How to avoid carcinogens when grilling, plus recipies: Grilled Thai Salmon Burgers with Peanut Sauce... Grilled Ratatouille with Shrimp... Blueberry-Flax Turkey Burgers... Grilled Chicken and Vegetable Pita Sandwiches... Grilled Tomatoes Stuffed with Goat Cheese... Grilled Bananas with Frozen Yogurt and Maple Cream...
AskMen.com May 23, 2002 Sebastien Stefanov	Dangerous Cooking Habits Some cooking practices, foods and additives that are used over a long period of time, can cause irreversible health risks, so it's important to be preventive now. No need to worry, I'm not here to alarm you, but rather inform you of those things that are potentially harmful...
Prepared Foods June 5, 2007	Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results.
Science News June 19, 2004 Janet Raloff	Coming Soon--Spud Lite Florida farmers have begun referring to the new spud as a "low-carb" cultivar. It's poised to hit groceries next January, just in time to take advantage of the low-carbohydrate-diet craze.
AskMen.com Vince Del Monte	Best Breakfast It's been said that breakfast is the most important meal of the day. This article will give you some guidelines as to what constitutes a good breakfast for optimal leanness.
AskMen.com Joseph Moritz	5 Manly Meat Rubs Meat rubs are gaining in popularity with restaurant chefs and Joe Barbecues alike, and it's easy to understand why.
Popular Mechanics July 3, 2008 Joseph Truini	5 Expert Grilling Tips for Better Holiday Cookouts: DIY Guy Here are some tips that every backyard chef should put into practice -- and plenty of experts to help along the way.
AskMen.com Gregory Cartier	Wine & Dine Q&A: Fish Sauce, Too Much Salt & More I love the pungent taste of fish sauce and use it whenever I can. A staple in Southeast Asian cuisine, it is a good substitute for salt in many recipes. Thai and Vietnamese cuisines rely on it heavily, as do some Cantonese dishes.
Food Processing November 2007	Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more.
Nutrition Action Healthletter October 1998	Safe Food Quiz Food poisoning, safe preparation, contaminants, etc.
Popular Mechanics August 22, 2008 Erin Scottberg	5 Summer Skills to Master Before Labor Day How to Grill the Perfect Burger... How to Throw a Horseshoe... How to Build a Cornhole Set... How to Soothe a Sunburn... How to Make the Perfect Cannonball Splash...