Food Facts, Food information, and Tips!



The world of cooking has many legends, rumors and myths. We are trying to gather all the facts and present them to you.



Tell Us a Fact or Myth/Rumor



Grilling Tips



Grilling can be a tasty, low-fat way to prepare foods. But, when food meets flame, potential cancer-causing compounds may form, particularly in meats and poultry. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals produced during grilling that in animal studies have caused cancer. How long a food sits on the grill and whether flames touch the food are two factors that create HCAs and PAHs. To help reduce the risk: 1. Reduce grilling time by partially microwaving meats first. 2. Marinate meat before cooking. 3. Grill poultry with its skin on (remove skin before eating) 4. Keep flames from touching meat. 5. Scrape away charred portions of meat.