ingredients

On its most basic level, cheese is simply preserved milk. To “preserve the milk,” one must lower the water activity, thereby controlling the bacteria that cause spoilage. Ironically, cheese makers achieve this process with other non-harmful beneficial bacteria. The same effect is also achieved by using acid.

A separate study by the Institute for Agriculture and Trade Policy (IATP) detected mercury in nearly one-third of 55 popular brand-name food and beverage...

It is not just the dismal economy that is leaving restaurants trolling for customers—it’s the changing attitudes of customers themselves. A two-year study by NPD, the foodservice market research group, found that age demographics and dining-out frequency are shifting in surprising ways.