Health & Safety

Before I got pregnant, I had visions of chowing down on sardines and kimchi and kale salads throughout my pregnancy. Instead, I got morning sickness.

Before you serve sunny-side-up eggs to the whole family this weekend, read this.

And what exactly are potato eyes, anyway?

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.

There are a few different things to consider.

Traditional shirataki noodles are pretty much the perfect food for those who may have food allergies or are on special diets; they're vegan, gluten-free, and keto-friendly.

The love of vegetables can be deceptive. Even though I adore Brussels sprouts and kale, I recently realized with a jolt of surprise that I don’t eat nearly the amount of vegetables this love affair would suggest. Something didn’t add up. To help me (and you) out, here are the top 10 tips from our readers on packing more vegetables, our dinner essentials, into real-life meals and cooking.

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

We’ve had good tempeh and we’ve had mediocre tempeh. At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, but for some, it’s an acquired taste. In preparing tempeh, there are five ways to enhance its potential for excellent texture and flavor. Here are five ways to prepare tempeh:1. Steamed. If you find tempeh to be too bitter straight out of the package, steaming it can help.

Here are the quick facts.

You'll want to memorize these.

It may be tough to get excited about food, but it's important to do this one thing.

It might be tempting to toss your frozen meat into the microwave to speed up the thawing process, but you should really reconsider.

We're all wondering.

Don't freak out — it's probably still edible.

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.

One of the simplest ways to prepare fresh or even frozen vegetables is to steam them over simmering water. This method is quick, light, and retains flavor and nutritional value. As long as you take care not to overcook them, steamed in-season vegetables often taste perfectly wonderful as they are.

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).

No more mealy tomatoes.

Plus, how to pick a good one!

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.

Not all meats last the same amount of time!

Between all the buzz about fermented foods and new concerns about sustainability, it may well be time for a new generation to to meet this genuine superfood.

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.

The one magic number to rule them all.

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.

We tried a viral hack for storing avocados, but later learned it can spread foodborne disease, like listeria.

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.

And no, you won't have to wait until it hardens.

Ah, gluten. Bread bakers love it and pastry chefs keep it at a respectful distance. So what’s the deal with gluten and what can we oh-so-humble home cooks do about it?All flour contains a certain percentage of protein, ranging from 8% for cake flour to around 13% for durum semolina (pasta) flour. When activated, these proteins cling together to form strands of gluten.

And this time we’re not talking about “environmentally-friendly carrots”!If you’ve ever sliced into a freshly-baked carrot cake only to find that the shreds of carrot have turned green, you will probably agree that this is a rather disconcerting experience, to say the least.Why does this happen and is our cake safe to eat? For these answers and more, read on!

Just how long has that jar of cumin been lurking on your spice rack?

Up until now, the discoveries showcased within this series have highlighted achievements made during the 19th century. Not by design, I promise you. All of these food science breakthroughs were hand-picked on merit alone, as is today’s: genetically modified crops. But genetically modified crops come with some baggage. Unlike canning, fermentation, or milk pasteurization So, for the record, I will state my bias right now: I am not a fan of GM crops.

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.

Illness after reheating leftovers is rare, but it’s important to take the proper safety steps every time.

Stock up on the vinegar!

I was surprised by the results.

"You don't have to be 100% or radical."

The other day, a friend of ours sat down to a meal of pancakes for dinner. She poured on the maple syrup, took a bite and then realized that the inside of the syrup bottle was covered in yellowish-gray mold. So much for that comfort food dinner! When she showed us the bottle, we were stumped. Having been under the impression that maple syrup doesn’t spoil, we wanted to look in to the matter.

Undercooked chicken can pose some serious health risk, but pink chicken can still be safe to eat if it reaches the right temperature. Here's what you need to know.

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

Vegetable stock is one of those ingredients that is easy to buy off the shelf yet so much more delicious – and economical – when cooked from scratch. And you don’t have to purchase pounds of fresh veggies to make it. Using vegetable peelings, stalks, and leaves can be a great way to save money and avoid wasting food. Here are some tips for saving vegetable scraps, which can be used in our basic Vegetable Stock recipe.

Avoid the "danger zone" at all costs.

This substitute isn't just for vegans or vegetarians.

It's all about carbs, yes, but don't forget this little detail.

It's easier than you think to get enough protein in your diet every day — here's visual proof.

We asked the experts.

Thinking of carving pumpkins with your kids for Halloween? Follow this advice first.

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

“ Oooh The slow cooker had been loaded up hours before, and a wonderful smell filled the kitchen. “Chicken soup,” I answered. “Yum! Who’s sick?” Since my children are not unlikely to jump from one subject to another with no warning, I didn’t immediately see a connection. “Nobody. Why?” Apparently, I only make chicken noodle soup when someone stays in bed for the day.

The smartest idea came across my desk today: a tool to help give parents peace of mind when taking kids on vacation or packing them off to a field trip with supervising adults who may not be aware of allergies. These temporary tattos are a cheery little tool for making sure the right info stays with the right kid. I’m from a huge family (oldest of eight) so I know how chaotic it can be to travel with a bunch of kids.

Snacks get a bad rap, but this year I have managed to fill my pantry with an arsenal of good choices. As my kids geared up for back to school over the fall my snack mission was find treats that were easy, health conscious, actually taste good, and make my kids feel like I am spoiling them. This was no easy task. We’ve been back to school for a few months now and packing snacks can get to be a real pain. I’m a packer — a lunch and snack packer.

Q: I’m a breastfeeding mom and my daughter is sensitive to dairy and soy, so I’ve had to cut them out of my diet. I can have a little bit of butter but that’s it. I’m desperate for breakfast ideas — I’m so sick of plain scrambled eggs. Please help! Sent by Lizzie Editor: Lizzie, you’ll find some ideas in the comments of these posts: Ideas for High-Protein, Make-Ahead Vegan Breakfasts? High-Protein, Vegetarian & Dairy-Free Meals for a Breastfeeding Mom?

Cookbook: 100 Days of Real Food by Lisa Leake Overall Impression: A well-researched book with a lot of information on eating healthy food with a focus on kid-friendly recipes. All of us always want to eat better food and live healthier lifestyles. However, when life gets maniacally busy — with school, work, and life — it is almost too easy to turn to convenience food, even though we all know that healthy, home-cooked food is best.

In an about-face, a new study recently published in The New England Journal of Medicine says that kids exposed to peanuts as babies are significantly less likely to develop a peanut allergy when they’re older. The results are apparently so compelling, the study recommends an immediate change to infant feeding guidelines.

September brings many things, chief among them the switch back to school — school wake-ups, school bedtimes, schoolwork, and school lunches. For many parents, this means asking a question about lunch, which theoretically constitutes about a third of the food our kids eat: Who’s going to make it? I think it’s worth parents’ time and money to pack their own kids’ lunches, but perhaps not for the reasons you might think.