NC State Extension provides resources for those who need recovery assistance in the western counties impacted by Hurricane Helene.
A new recipe for boudin, a beloved Louisiana sausage, calls for smoked salmon and expertise from seafood scientists with NC State University.
Coffee with notes of cinnamon, nutmeg and ginger — starting in August? A food scientist explains pumpkin spice’s origins and its lasting appeal.
Did you know that grilling a steak involves science? Fire up the grill this weekend to see the Maillard reaction as the meat browns and grill marks appear.
Extension Meat Specialist Dana Hanson serves up ways to elevate your barbecue game with Howling Hog barbecue sauce and the new Pack Magic rub, as he prepares for NC State BBQ Camp.
Nutrition science major Isatou Kah blends research, heartfelt volunteerism and dynamic campus involvement to foster a climate of inclusivity and excellence at NC State.
Associate Professor April Fogleman nourishes North Carolina in more ways than one. She creates support groups for moms, trains health professionals about the basics of breastfeeding and teaches students about infant nutrition.
Summer 2024Even though school is out, our podcast “Wolfing Down Food Science,” is going strong all summer long! We hope you enjoy listening to the show about science you can eat, and don’t forget to leave us a review on Spotify or Apple Podcasts!
