WSU researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.
Few gifts say Happy Valentine’s Day better than wine and chocolate. But exactly what makes them so desirable, so delicious, has long remained a mystery.
The tool was created based on community partner experiences and food pantry feedback.
Food industry professionals can learn about the latest risks and defenses for foodborne illness at the 38th Annual Food Safety and Sanitation Workshop.
Tropical Dream, a creamy mix of sweet coconut and tangy pineapple first produced in the 1960s, is back for Homecoming Weekend.
Food professionals and budding snack entrepreneurs can learn how to develop extruded food products at an “Extrusion Processing Short Course.”
The struggle to identify the origins of the E. coli outbreak, which has sickened people nationwide, highlights the difficulty of tracking a pathogen through a complex food supply chain.
By Seth Truscott, College of Agricultural, Human and Natural Resource Sciences
MOUNT VERNON, Wash. – Stephen Jones, director of the Washington State University Bread Lab and professor of Crop and Soil Sciences, has been named the recipient of the 2017 Angelo Pellegrini Award.
Learn how to make Crimson Fire Cheese Jalapeño Poppers, Sesame-Ginger Chicken Wings, Cougar Gold Cheese Stuffed Potatoes and Corn Dog Pops.
PULLMAN, Wash. – Alaska Airlines has committed three million airline miles to WSU faculty, extension employees, graduate and undergraduate students with travel funding needs as part of the company’s three-year sponsorship of WSU’s Imagine Tomorrow program.