Food safety, nutrition, and preservation.
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.
Leftover safety isn't about smell—it's about time and temperature. Here's what the science says and how to stop rolling the dice.
Food safety hinges on time and temperature. Here's why the 2-hour rule exists and how to apply it in your kitchen.
Imagine a picnic gone wrong. Here's how the danger zone, bacteria doubling, and time-temperature abuse actually play out—and the one move that saves y...
We pit pasteurization against irradiation for food safety. Which method wins on pathogen kill, nutrient retention, and cost? Here's the straight talk.