This bacteria lurks in our food and on kitchen surfaces.

Lawrence Goodridge, Ph.D., director of the Canadian Research Institute for Food Safety at the University of Guelph, knows people may doubt that a small spatula can cause big problems. However, those ...

Staring at a printed date on a food package often creates a moment of hesitation. Does a stamped string of numbers truly dictate when a meal turns dangerous? Some items allow for flexibility, yet ...

Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...

Slow cookers don't do crispy. They just don't, unless you have no other options and are only using yours for its sauté ...

And just how long those patties should stay in the pan for your dream burger.

Plenty of data show that if physicians know more about cooking, they are more likely to use food as a tool to treat patients, ...

Recipe apps and artificial intelligence can give you a boost, but free tools already on your device can also assist with meal ...

From cod liver oil to anchovies, there are plenty of shelf-stable foods that pack similar amounts of omega-3s as salmon.

Should I use oil or butter? What is tofu, and how do I cook it? Why does my wine sometimes smell like cat pee? To figure it ...

Here's what you need to know to prepare delicious ribs safely.

Food safety isn't something that should be taken lightly, the downsides being serious sickness or worse. These foods are ...