April Fulton
April Fulton is a former editor with NPR's Science Desk and a contributor to The Salt, NPR's Food Blog.
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There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether it's from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral. -
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. -
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. -
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. -
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. -
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. -
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. -
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.
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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. -
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.
