From party trays, to big graduation parties, it can be tough to know what leftovers to pitch and what to keep after a get-together A dietitian shares some tips to keep in mind.
When a wild storm rolls through town and knocks out your power, the safety of the food in your fridge is at risk. A dietitian explains how long food lasts in the refrigerator after a power outage.
The safest way to cook stuffing (or dressing) is outside of the turkey. But you can cook it inside the turkey if you take the food safety steps.
Some people believe unpasteurized milk has more nutrients, causes fewer allergies and promotes health. Yet it’s 150 times more likely to cause foodborne illness. A dietitian shares the facts about raw milk.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
The taste of raw cookie dough is so popular, it’s become an ice cream flavor. But there’s danger in that deliciousness. It’s a wise food safety practice to hold off sampling your cookies until they are baked.
Chicken. Barbecue sauce. Burgers. You’re all set to fire up the grill for a fabulous barbecue. Don’t let undercooked food spoil your celebration.
Egg labeling isn’t all it’s cracked up to be. There are so many different terms, and they’re not well-defined. Discover what each egg label means so you can make informed decisions at the grocery store.
If you have ever have a stomach ache that makes you wonder about food poisoning, pay attention to how long symptoms last. Poisoning from Escherichia coli — better known as E. coli bacteria — often mirrors a viral infection, but many times is more severe and persists longer.
Most E. coli bacteria are harmless — and even part of a healthy human intestinal tract. But some are more dangerous, causing illness and even death.
What’s informing your choices at the Thanksgiving table? We talked with registered dietitian Laura Jeffers, MEd, RD, LD, to separate facts from fiction.