Washing food before you eat it may sound like a good idea, but that’s not always true.
You don’t need food coloring or dyes to color your food. Have fun experimenting with natural food coloring, which also means added nutrients. Here are nine natural ways to do it.
Debating if you should pitch it or eat it? Our dietitian offers some tips about food “best by” dates for helping you decide.
A dietitian explains how to minimize the danger of toxic heavy metals in baby food and when worrying is warranted. (Spoiler: Most of the time, it’s not.)
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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.
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.
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.