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This starchy root vegetable is a staple in many global cuisines — but it has to be prepared correctly, or it can cause serious concerns
These delicate green sprouts can give you an extra dose of vitamin K and other nutrients — but they’re not safe for everyone
Follow these tips, like hand washing and self-care, to keep illness at bay as you celebrate the season
Leftovers can be kept in the fridge for three to four days or frozen for three to four months
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Ultimately, rice is safe to eat, but the type, where it’s grown and how you cook it may be factors to consider
Washing your hands, thoroughly cleaning kitchen tools and preparing meat separately can reduce the risk of foodborne illness
Rinsing raw chicken raises the risk of spreading harmful bacteria and causing foodborne illness
This synthetic food dye must be removed from all foods by 2027 and from all medications by 2028 for health concerns
Pasteurized milk is considered safe, but there are concerns about avian influenza spreading through raw, unpasteurized milk
Extended outages lasting more than four hours can make food in your fridge unsafe to eat
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