April Fulton appears in the following:
Tuesday, August 12, 2014
A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.
Tuesday, July 29, 2014
Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.
Tuesday, July 22, 2014
Would you be a better cook if you could see your food on the grill without lifting the lid? We take a peek under the hood of an innovative glass-top grill that claims to help prevent the dreaded burn.
Tuesday, July 08, 2014
One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.
Thursday, July 03, 2014
There's something about eating outdoors that makes even a mundane meal feel special. In the spirit of the Fourth of July, we bring you nostalgic food ads and picnic scenes to inspire your feast.
Friday, June 27, 2014
A high school chemistry teacher in the U.K. started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the Web.
Wednesday, June 25, 2014
Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists tried to find out.
Tuesday, June 17, 2014
A documentary follows three generations of a family as they harvest the essential seasoning in the blazing desert heat of Gujarat, India. But rather than decry their hard labor, the film honors it.
Thursday, June 12, 2014
An FDA official warned that wooden boards used to age cheese could harbor harmful bacteria. But cheesemakers say they've long had safety measures in place to prevent any contamination from the boards.
Tuesday, June 10, 2014
With the help of grow lights and air exchange fans, NASA is growing lettuce on the International Space Station. The scheme could help keep food costs down — and keep astronauts happy tending plants.
Thursday, May 29, 2014
The smell of frying bacon can rouse us from the deepest sleep. If you've ever wondered why, and how that works chemically, the American Chemical Society has a video for you.
Tuesday, May 27, 2014
Some dog owners favor a raw food diet because they believe it's how their pets' ancestors ate in the wild. But vets worry that people could be exposed to pathogens if pets are eating raw meat.
Monday, May 26, 2014
Whether for philosophical or health reasons, pet owners are whipping up batches of pet food for their beloved animals. But veterinarians warn that these meals need to be nutritionally balanced.
Friday, May 02, 2014
Do your pets eat better than you? A hamster with a taste for Tex-Mex food gets to feast on homemade burritos, courtesy of his very own chef.
Thursday, May 01, 2014
A team of NPR journalists traveled the length of the U.S.-Mexico border seeking stories of people and crossing. One discovery they couldn't quite swallow was a street snack called tostilocos.
Tuesday, April 29, 2014
Amazon Books has curated an interactive map that shows who's invigorating regional cooking. And there are some surprises: Texas is moving beyond barbecue, while charcuterie is cool in California.
Tuesday, April 29, 2014
All that stands between the plant that made B-24 bombers and the wrecking ball is two days and $1 million. The group that's trying to save the facility says it's an uphill task.
Monday, April 21, 2014
The NCAA council approved new rules allowing student athletes unlimited snacks and meals after a star athlete complained about his hunger. But student advocates say they're still waiting to unionize.
Thursday, April 17, 2014
It turns out the first chili peppers were grown by humans in eastern Mexico. And it's not the same region where beans and corn were first grown, according to new ways of evaluating evidence.
Friday, April 11, 2014
When tequila meets Manischewitz in the same glass, Passover will never be the same. At Rosa Mexicano restaurants, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.