Food Safety

Just because the food inside is frozen, that does not mean the freezer is set correctly.

There’s always been this oft-recited piece of advice about oysters: oyster season is only in months that contain the letter “R” in the name. You know, September, October, November, December, January, February, March, April. Not May, June, July, August. But if this is true, how do millions of restaurants sell them year-round to people who seem just fine after eating them? If we’ve been eating oysters all summer, have we been putting our health at risk?

This is crucial to remember before you start to cook.

Yes, frozen salmon can taste nearly as good as fresh — you just have to defrost it the right way.

They're perfect for salads, sandwiches, and more. Be sure you're not keeping them in the fridge a little too long!

There are a couple of options depending on how many hours you've got until dinner.

Your BLT will thank you.

Cooking doesn’t normally present a lot of danger. You might nick your finger while chopping vegetables or manage to burn a pan of roasting potatoes, but in terms of actual danger to ourselves or our homes, not so much. Except for grease fires. Do you know what to do if your cooking oil catches fire?A grease fire happens when your cooking oil becomes too hot. When heating, oils first start to boil, then they’ll start smoking, and then they’ll catch on fire.

There are a few key signs that signal it's spoiled.

Whether you're cooking a whole leg of lamb, a Frenched rack, or lamb chops, remember this.

Here are the quick facts.

Fear of the unknown is a common facet of human nature, and that’s definitely true when it comes to what we eat. So it’s no surprise that the popularization of sous-vide cooking has been met with a degree of suspicion. In fact, I’d be surprised if every historical food innovation hadn’t been met with similar resistance. Perhaps at some point in the hazy days of prehistory, there was an Ogg or Grok who expressed skepticism about that newfangled stuff they called fire.

Not all meats last the same amount of time!

Butter does go bad, but with proper storage you can extend its life for days, weeks, and even months.

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.

Here's how to figure it out in four steps.

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.

For the most part, the greatest risk one takes when cooking a recipe is producing an inedible meal. That being said, cooking usually involves heat or fire, knives, and hot metal — all things that can potentially be dangerous. And whether you’ve experienced it yourself or heard tales from others, burns, cuts, and trips to the ER do happen. This causes, for some, a real fear of certain equipment or cooking methods, and in turn, the refusal to use them.

Stock up on the vinegar!

Avoiding certain cheeses is a key part of pregnancy. That said, there's some misinformation out there.

Avoid the "danger zone" at all costs.

We asked the experts.

Not everyone's freezer is 100 percent consistent. Make sure you know what to look for.

Who hasn’t stuck their tongue out to catch falling snow flakes? Eating snow is a childhood rite of passage — just as much as singing about not eating the yellow stuff — but as adults, and as parents to young children, we may have some concerns about whether it is prudent or even safe to eat snow. The short answer is “yes” — snow is primarily water, after all — but there are a few rules you should follow.

It may seem convenient, but it's a very bad idea.

Plus how to spot funky PB!

You might want to cook it up and eat it faster than you think!

Please don't just throw it in the freezer, we beg of you!

Nothing brings me greater joy than cooking for people I love. But nothing gives me greater fear than feeding someone a meal that makes them sick. Do you share this fear? It’s reasonable to be very cautious about serving safe food. But sometimes that fear can hold us back in the kitchen — worrying unduly, or throwing out perfectly good food.

While honey has an exceptionally long shelf-life, it isn't completely spoil-proof.

When I make fish, I always opt for fresh fillets from the fishmonger. I buy my fish with the intent of cooking it the same day, although sometimes life happens and those plans get pushed to the back burner. Here’s a guide to just how long that fish will last. → Know how to store it! Tip from The Fishmonger: How To Store Fish To make sure you’re eating the freshest fish possible, it’s best to cook it as soon as possible.