I’m new to cooking and plan to make corned beef for the first time to celebrate St. Patrick’s Day this year. Do you have any tips to prevent the potential for any foodborne illnesses?
Even though I’m only celebrating Thanksgiving this year with my immediate family, I still plan to make a large turkey (22 pounds) and plenty of trimmings because we love Thanksgiving leftovers. How many days after the holiday is the food safe to eat?
I just heard about the health warning advising Ohioans about the ongoing hepatitis A outbreak across the state. What is hepatitis A, and how do I protect myself against it?
