Tag: Scott Rankin
Posted on October 18, 2022
Greek yogurt is a relatively recent food fad in the U.S. But its unique taste and thick texture appeal to many, and it accounted […]
Posted on June 14, 2012
What makes Babcock ice cream so good to eat—and so good for science, students and industry?
Posted on October 19, 2008
The Case for Queso
Research asks why U.S. cheeses don’t cut it with Latino customers.
Posted on November 17, 2007
A Touch of Grass
Study finds that cheese from pasture-fed cows tastes like a winner.