Food Safety

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!

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 different things to consider.

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.

Stock up on the vinegar!

Avoid the "danger zone" at all costs.

We asked the experts.

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

There's a limit.

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!

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

Plus three ways to soak your skewers for better cooking!

Follow these guidelines for juicy, never-dry burgers.

How many mistakes are you making?

Here are the quick facts.

To make sure you have the best meal kit experience, take five minutes and do these things.

This will help you get your fridge in order.

There's a better, safer way to get turkey-flavored stuffing.

The last thing you want after your holiday gathering is everyone getting sick.