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Lighter than the real thing but still plenty tasty.

prepared foods that are usually prepared in the home microwave. Manufacturers are recommending that the items be heated NOT in a microwave but in a conventional oven and to a stated internal temperature to be tested using a...

Left a bag containing two tins of restaurant-prepared food in my garage for about 6 1/2 hours. One tin had two pieces of boneless grilled chicken cutlet bottoms,and the other had some cooked white rice. I picked it up hot from...

I agree, They can be used today to coat foods that are cooked to 160°F, but they must be discarded at the end of your current meal.

I have been screwing up my courage to try natto, and now a lovely friend has offered to introduce me to this intriguing food item. But I have been instructed to be careful about food choices as I have a small risk of...

Wondering if the Chowhounds intelligentsia can settle a household food safety debate. My lovely wife, who has a healthy fear of food-borne illness, believes produce should be washed with dishwashing detergent before consuming....

I bought some lovely wild salmon yesterday and, in an effort to be green, refused a bag and just threw it in the backseat of my car! You guessed it – 4 hours later I remembered. Aaaagggh. I usually just do this w/restaurant...

I believe, if that is the case for CH, then the ‘News’ part of 'Food Media and News' should be deleted. If someone comes here to search for current news on something as important as the e coli issue, it would make...

I made Coq au Vin last night, for tonight. I left it the oven for hours and then turned the oven off, leaving the meal in the oven to cool off. 7 Hours later, when I woke up, I put the bird in the frige. I know what the standards...

there’s probably something to be said for babies getting used to their mothers' diet through flavor compounds in breastmilk. The main reason for introducing foods simply and one at a time is to identify any allergies or...

Bour-what’s-his-face is a book salesman. Got have some sizzle to make those royalties. Mussels like any food are only as safe as the restaurant that is handling them. If the restaurant is high volume and successful,...

Editors, the new tip for making garlic and herb oil runs counter to safe food practices. Even if kept refrigerated, it should be discarded after a week and not kept as long as suggested due to the real risk of botulism....

Hi, My mother in law was just over from Germany. She is a great jam maker and has an envious pantry of things she has grown and preserved herself. So, I had her teach me how to make jam while she was here. She washed the jars...