I’m taking “La Technique” at the French Culinary Institute and my chef-instructor told us about a bacteria that I’ve never heard of before. I’m just a bit skeptical, as you’d think it would be...

Video

This week’s mission: a kiddie yogurt snack you can drink.

Does anyone know the temperature one needs to cook chicken stock at in order to kill the bacteria?

No food scientist here, but I have “enjoyed” the Bad Bug Book at the link below. Lots of info. I believe that although heat will kill most bacteria, the toxins they may produce, may NOT be killed by heat. BTW, I leave...

is a no-no. The yeasts from the dough "inhibit the friendly bacteria" in the milk when making the cheese. Does anyone know anything about this? Is it just the bread dough or will my out-on-the-counter-sourdough starter hurt the...

Is it safe to store pureed roasted garlic in a jar covered with olive oil? I have a recipe the suggests this. I’m hesitant to try it for fear of growin anaerobic bacteria. What do you guys think?

Some people store them on the counter.

Water, water everywhere but not a drop to drink.

Why raw eggs in aged eggnog won’t make you sick

Just because it’s aged doesn’t mean it’s rotten.

And other fermentation facts.

Warning! Potentially massive picnic hazard.

There’s negligible contamination, but it’s still unacceptable.

Are eggs a bacterial time bomb or simply a seasonal reminder of fluffy bunnies and chocolate?

We love them for their money-saving convenience but fear them for their bacteria.