With freezing on the table, you no longer have to chuck a, well, package of chuck if your dinner plans change and you don’t ...

Authorities in northern Morocco seized a large quantity of spoiled meat during a routine inspection at a meat grill ...

National Meat Inspection Service (NMIS) Ilocos Region director Orlando Ongsotto urges the public to be extra cautious when ...

Honey is a natural sweetener, and bacteria loves to feast on sugar. But honey is remarkably resistant to spoilage. What's ...

Spoilage bacteria generally don’t make you sick, but they will probably yuck up your meat, leading to an “off” smell and taste. Some types of pathogenic, or disease-causing, bacteria, like Listeria, ...

Just make sure that the internal temp reaches the minimum needed to kill pathogens—140 degrees Fahrenheit for red meat, 160 degrees for ground meat, and 165 degrees for poultry.

Rotisserie chickens aren’t all created equal! Learn how to spot the warning signs of a dry, bland, or downright funky bird ...

As energy costs climb and food prices stay high, more households are rethinking how they use their appliances. The ideal ...

These everyday foods can become seriously harmful—or even deadly—if not prepared, stored, or cooked properly. Here’s how to ...

Store-bought mayo lasts 2 to 3 months in the fridge after opening, but homemade versions should be used within 3 to 5 days. Keep mayo in the coldest part of the fridge, tightly sealed, and use clean ...