David Feder , RDN

Food and beverage makers are switching from artificial to natural colors in double time

Cheese consumption in the U.S. is at an all-time high. Discover how food scientists are transforming traditional cheeses like cheddar and mozzarella into innovative ingredients for modern food applications.

When it comes to snacking, crunch is king. And it could easily be said that the king of the crunchy snacks is the pretzel.

In this interview, Dr. McCurdy discusses many other natural botanical boosters of GLP-1 and the science behind how they do their metabolic magic.

Interview with Barbara Alexander, Culinary Educator and Consulting Partner with the Culinary Institute of America, and spokeschef for the California Milk Advisory Board.

While it is understood that the drugs have also proven to be safe and effective for thousands, the negative issues have led to a rush of consumers seeking nutrition-based alternatives.

In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.

Prepared Foods Network’s Executive Editor–Technical David Feder was invited to be the guest chef on the “Mark Alyn Cooks” cooking show to discuss the Dallas Kosher Chili Cook-off,

The Prepared Foods network’s Executive Editor–Technical David Feder interviews ethnobotanist and regular contributor to Prepared Foods Kerry Hughes.

Interview with Keith Ayoob, EdD, RDN Associate Professor Emeritus of Pediatrics at Albert Einstein College of Medicine, New York, and author/curator of the EdibleRx newsletter.