've been eating the resulting soup for several days now with nary an ill effect. Not to say I’m recommending that people eat homemade stock that’s been in the fridge for months, but to point out that a lot of food...

... that would depress me to no end :) Btw, from a food safety perspective, the 5 day boil ‘trick’ is a myth. A few strains of bacteria can survive the boiling process. The only way to preserve stock is to freeze it.

sense and making sure you are cooking with untainted food in the first place goes a long way to ensuring food safety.

Warning! Potentially massive picnic hazard.

Paul Roberts, the author of The End of Food, dishes on the food system.

What we ate, what the candidates ate, what the Olympians ate.

We reveal the coolest way to let leftovers chill out.

, and regardless of how the dimple feels now, I don’t see how jam could ooze out if the seal were truly intact. I’m the first to agree that many people worry way too much about some food safety issues (full disclosure:...

Anyone interested in food safety should read Burros' article in todays NYTimes. No, correction: anyone who eats food should read it.

Cooking my first Thanksgiving dinner this year and I am a bit lost! Here is my most pressing question . . . I bought a fresh, never frozen turkey breast last night (Sunday) at the grocery store. The butcher said it would keep...

it on and the lamb was sitting out lukewarm for the last 8 hours. I was heartbroken but I dumped the whole thing in the trash -I was just too afraid of giving someone (and myself) food poisoning. Did I overreact?

“The Sinatra of salmonella.”

Forget the fancy tricks.

You’d better find those Easter eggs quick.

Safety tips you might not have heard about.