Sugar

This week Eating the Past hosts continue their theme of birthday cakes, from the industrial revolution to the convenience and affordability of a cake in a box.

USU Student Ashley Johnson shares her experience making doughnuts from a 1913 historic cookbook from the USU Merrill Cazier Library Special Collections and Archives.

In this two-part series Tammy Proctor explores the origin of candy and how sugar was originally used for medical purposes.

Tammy Proctor talks with Dr. Chelsea Reutcke, Gordon B. Hinckley Postdoctoral Fellow in British Studies in the Department of History at the University of Utah. They discuss early modern cooking and what sets it apart from how we cook today.

This week on UnDisciplined, we're going to talk about the factors that influence our moods. How do the institutions around us inspire us to take action?…

This week on UnDisciplined, we're talking about black holes, pig brains, and water on the moon as we round up the most intersting, important, and…

The selection of food and drink served at Logan Regional Hospital is pretty typical—entrees, chips, yogurt, granola, chocolate milk and juice. But some…

The Food and Drug Administration has announced new rules for food labeling that will require companies to declare added sugars. Some nutritionists say…