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Eggs in a cast iron skillet

Real Food

University of Wyoming Extension can help. The Real Food program is based on the Social Cognitive Theory. It includes hands-on cooking and interactive discussion through five 2-hour lessons. Results

Appetite for Knowledge

Hard Cooked Eggs, one without shell

Do You Know How To Hard Cook Eggs?

According to the American Egg Board, the terms “hard” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery. Instead, these

Individual scraping food off plate into garbage

$$ in the Trash

“How can I save more at the grocery store?”  Many people are constantly scratching their head asking themselves where they can save money in their

Red Velvet Cake on plate with fork

Retro Red Velvet Cake

A red velvet cake is a cake with a dark red, bright red or red-brown color. It is traditionally prepared as a layer cake with cream

Whole grain crop next to dried pasta

A Twirl with Pasta

Today I am going to share tips that I have learned about cooking one of my favorite foods – pasta. I often hear from people

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Hard Cooked Eggs, one without shell

Do You Know How To Hard Cook Eggs?

According to the American Egg Board, the terms “hard” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery. Instead, these eggs should be “hard” or “soft-cooked” in hot water. Coddling After reading many different opinions about the best method for making perfect hard-cooked (boiled) eggs, I discovered the following easy method which gives great results. This way of cooking is also known as “coddling.” It does not toughen the whites as boiling does. This will

Individual scraping food off plate into garbage

$$ in the Trash

“How can I save more at the grocery store?”  Many people are constantly scratching their head asking themselves where they can save money in their monthly budget, and the food bill is what tends to get cut first.  With the rising cost of food in our country this is happening in more and more households.  Though thrifty shopping and menu planning are great strategies for saving money on groceries, let’s take another spin on it.  How much of your food

Red Velvet Cake on plate with fork

Retro Red Velvet Cake

A red velvet cake is a cake with a dark red, bright red or red-brown color. It is traditionally prepared as a layer cake with cream cheese or cooked roux icing. The reddish color is achieved by adding red food coloring. Facts Here are some facts about Red Velvet Cake you will find interesting!  A little known fact about Red Velvet Cake is, in the 1920’s, the prestigious Waldorf-Astoria Hotel in New York put this much sought-after taste treat on its menu.

Whole grain crop next to dried pasta

A Twirl with Pasta

Today I am going to share tips that I have learned about cooking one of my favorite foods – pasta. I often hear from people that have problems cooking pasta.  Whether it is over-cooked, under-cooked, or stuck together, some people struggle with cooking pasta. Be There First of all, 90% of cooking pasta is simply being there! By tending to the pasta, you’ll be able to do the only test available to judge its doneness: to taste. Not Created Equal

Winter Time animated photo of two houses surrounded with pine trees and snow

Hungry Again? Control Your Winter Appetite

For most of the US, the weather outside is frightful. But the food inside …delightful! If that’s the tune that’s been running through your mind these days, you’re not alone. As temperatures plummet experts say our appetite increases – and so can our weight. Storing for the Winter Studies indicate we tend to eat more during the winter months, with the average person gaining at least 1 to 2 pounds. While a heartier appetite for a few months out of

Isle full of soda

High Fructose Corn Syrup: Villain or Victim?

With the holiday season and its many sweet treats upon us I think it is a fine time to take a peek at the ongoing debate regarding a very common sweetener: high fructose corn syrup (HFCS). Under Fire HFCS first came under fire in 2004, when a few scientists began suggesting that it was responsible for the obesity epidemic—our rapidly increasing obesity rates were strongly correlated with an increasing intake of HFCS. Other claims followed, supposedly linking HFCS to conditions

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