What happens if you forgot your ground beef or chicken breasts in the fridge for a couple of days? Do you need to scrap your plans for burgers or chicken for dinner? Is it still safe to eat or should you throw it out?The good news is, even if there’s a color change, the meat or poultry is still perfectly fine to eat if stored properly in the refrigerator or freezer and consumed within a safe period of time (up to two days for ground meat and five days for other cuts).

Baking soda and baking powder are both essential pantry staples for bakers. They have long shelf lives, but can they go bad? The answer is yes. Both baking soda and baking powder will eventually expire. You’ll know when they won’t give your baked goods the lift that they deserve. You might ask yourself, “How can I tell if it’s still active before I ruin my next batch of muffins?” To find out if your baking soda or powder is still effective, follow the steps below.

For all of your cherry-pie-making needs!

Not all meats last the same amount of time!

Here's everything you've ever wanted to know, including how they get their names.

Cooking fish may seem a bit intimidating at first. What kind of fish should you buy? How do you keep it from sticking to the pan? But once you take the plunge, the rewards are delicious. Knowing when the fish is ready takes a little know-how, and we’re here to help. According to the USDA’s Safe Minimum Cooking Temperature Guide, cook fish until the center reaches 145°F on an instant-read or meat thermometer.

Ever wonder when chicken is cooked all the way through? Wonder no more! Cook chicken until the juices run clear and the internal temperature is 165°F.

Whether you’re cooking a massive prime rib or a simple pan-seared steak for one, it’s helpful to know the temperature beef should reach before it’s safe to eat. To make it easy to remember, the safe internal temperature for cuts of beef, lamb, and pork is all the same! The USDA recommends an internal temperature of 145°F, which is considered medium-well. Ground beef, however, should be cooked to a higher temperature of 160°F.

Summer is when I eat my weight in peaches and nectarines.  And whether they’re for fruit cobbler or simply for snacking,  my toddler and I make sure to stock up at the farmers market on weekends. We don’t really care whether we’re buying peaches or nectarines, we just buy what looks, smells, and tastes good. But it did get me to thinking, are there differences between these two stone fruits? Yes, but they’re more subtle than you might expect.

Part of reducing food waste (and keeping more pennies in your pocket) is knowing how long bacon wrapped shrimp and other buffet table favorites can sit out and remain safe to eat. You might not be a leftover-lover, but sometimes those refrigerated extras can come in handy. Here’s everything you need to know about serving food safely and when to refrigerate or toss your leftovers. The U.S.

Hint: It's similar to how you store fresh flowers.

Popcorn is easily one of my favorite snacks — it’s high in fiber and I love that if I munch on it one piece at a time, it takes a while to eat so that I can stretch out snack time. Sweet or savory? Doesn’t matter to me since I love it all. Making popcorn doesn’t have to involve buying a box of microwave popcorn that has a lot of artificial flavorings and weird chemicals in it.

The glories of summer produce are starting to show up, including the long-awaited return of tomatoes! I usually only buy small cherry tomatoes the rest of the year, so my excitement knows no bounds when big beefsteaks, colorful heirloom tomatoes, and dry-fleshed canning tomatoes appear. Here are five things you might not know about this fruit that’s used as a vegetable. Green tomatoes aren’t a type of tomato (with the exception of the Green Zebra, an unusual cultivar).

What’s not to love about apples? They’re colorful and sturdy enough to carry around all day. They’re a healthy snack, and delicious raw, baked, or even cooked into sauce. We’ve gathered together our best tips on shopping, storing, and cooking the popular fruit that always graces our fruit basket! With so many varieties of apples out there, knowing what you want to do with the apples will help you pick the right variety.

If you’ve had corned beef or pastrami before, then you’ve had brisket. This large piece of flavor-packed beef is often cured or smoked, but it’s also one of the best cuts for braising and slow cooking. There’s much to learn, though, when it comes to what brisket is and how it differs from other types of meat. Let’s talk about where this hefty piece of beef comes from and how to buy and cook it!