At what level of doneness is steak considered safe to eat? The answer depends on your age, health, and appetite for risk.
Don’t let eggs, cooked or uncooked, sit out for longer than a couple of hours. In this week’s food storage post, we explain why.
Sun-dried tomatoes are a treat, that’s for sure. But should you really be eating them? We asked a doctor for his take.
Shellfish and seafood are some of the hardest things to cook due to different steps compared to meat, but nothing to fear.
They conduct heat, carry flavors, and keep your food from sticking. Here’s why—and what else you should know.
There’s more to pan-frying chicken than turning the heat up and throwing the breasts, fillets, or tenders into the hot pan.
There’s more to not burning the food in your frying pan than not turning away from the stovetop, and it starts with your choice of cookware.
Found a few tea bags past their “best by” date in the drawer? They’re probably drinkable, though chances are they’re past their prime.
Cookbook authors sometimes tell you to add a packet of yeast to your dough mix. But how much yeast is that, exactly?
