Magazine article Editor & Publisher

Syndicates: She Makes Food Science Palatable

Magazine article Editor & Publisher

Syndicates: She Makes Food Science Palatable

Article excerpt

When one thinks of a food column, one typically thinks of recipes. Tara Hayes offers those on occasion, but focuses primarily on food science in her aptly named "Kitchen Scientist" feature.

"It's a reader-friendly column," said Hayes, noting she doesn't "go heavy" on scientific details some people might find too dry. "I try to write as if I'm talking with someone." She uses her conversational style to discuss why vegetables taste better roasted, the difference between white and dark chicken meat, what makes marshmallows puffy, why hot peppers are hot, and other points of interest.

"I want to get people to think about food and the science behind it. It makes you a better cook," said Hayes, who also writes about food safety (such as how buffet offerings fare when left out too long) as well as topics ranging from nutrition to food trivia.

Hayes started her weekly column in 2000 after contacting The Clarion-Ledger of Jackson, Miss., with suggestions about how it might improve its food coverage. She later entered syndication with the Middletown, Ohio-based Oasis Newsfeatures, which currently distributes "The Kitchen Scientist" to about 20 newspapers in 10 states. …

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