Food safety, nutrition, and preservation.
Stop guessing when meat is safe. A food scientist explains why temperature matters, why resting is non-negotiable, and why you should ditch the color ...
Stop guessing. Use a thermometer, respect the danger zone, and follow these seven steps to cook food that's safe and delicious.
The USDA's 165°F poultry rule is a safety floor, not a culinary ceiling. Sous vide can safely cook chicken at lower temps using time as a pathogen kil...
Sous vide and pasteurization both kill pathogens, but the winner depends on time and temperature. Here's how to choose the right method for your kitch...
Foodborne illness strikes 48 million Americans yearly. The 2-hour rule and proper cooking temps are your best defense—here's why I refuse to wing it.
We bust myths about food chemistry, from the danger zone and pasteurization to irradiation and canning, and show you how to keep your kitchen safe.
The science of cooking isn't about fancy techniques—it's about temperature. Here's how to nail the perfect bird and keep your guests safe.
Stop blaming your cooking. Most foodborne illness starts at storage. Compare cold, frozen, and shelf-stable to see why the fridge wins—and when the pa...
We compare pasteurization and irradiation for food safety, arguing that pasteurization is the practical choice for most processors, while irradiation ...
From the danger zone to that leftover chicken, I argue that a cheap thermometer beats every sniff, date label, and rule of thumb. Here's the field rep...
Cold temperature slows bacteria but doesn't kill them. Here's how the chemistry of refrigeration, freezing, and the danger zone really works—and why y...
The 4°C-60°C danger zone is where bacteria double in 20 minutes. I argue we need science-based food safety, not just 'use-by' dates.