Popping corn on the cob into a pot to boil is the most common method of preparing these golden, juicy kernels. Here's how ...

Food microbiologists explain how to ensure different proteins, such as beef, chicken and pork, are prepared safely ...

With over 1.3 million Americans falling ill from salmonella annually, the safety of poultry remains a pressing concern.

Whether you want your steak bloody as hell or burnt to a crisp, the only truly wrong way to cook your beef is to not hit your ...

Who doesn’t love a well-stocked freezer? Having a surplus of good-quality meats, fruits, veggies, and a few frozen pizzas ...

Salmonella is one of the leading causes of foodborne illness in the United States, but the Department of Agriculture is backing away from a proposed rule that aimed to strengthen safety standards for ...

We spoke with grilling experts about the biggest mistakes they see, and they recommended tools from Le Creuset, Weber, Boos, ...

How long is refrigerated and frozen food good after a power outage? Here are some tips on when to throw it out.

Fragrant lemongrass adds bright, citrusy depth to these tender salmon cakes, served with a creamy garlic-basil aioli for a ...

Consumer Reports found salmonella in nearly one-third of the ground chicken it tested, and in some turkey samples, too. The ...

Consumer Reports found salmonella in nearly one-third of the ground chicken it tested, and in some turkey samples, too.

To err on the side of safety, the USDA recommended pork be cooked to an internal temperature of 160°F for decades. That’s ...