Chow Line

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    Chow Line: Newly Updated Foodkeeper App Helps Reduce Food Waste

    How do I know when an item of food is spoiled?
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    Chow Line: Some Synthetic Food Flavoring Additives Banned

    What are synthetic food flavoring additives and why have some of them banned from use?  
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    Chow line: Food Safety Techniques Important for Dogs, too

    Is raw pet food ok to serve to my dog?
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    Chow Line: Internal Temperature of 165 F Needed for Chicken to Prevent Foodborne Illness

    Does chicken have to be cooked to one uniform temperature, or can it be eaten like steak — rare, medium rare, medium or well done?  
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    Chow Line: Fridge Organization Key to Lessening Foodborne Illness Risk

    I’ve always stored fresh eggs in the little “egg caddy” tray in the door of my refrigerator. But my husband says we should put the eggs in the actual fridge itself. Who’s right, him or me?
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    Chow Line: Pizza Injuries in 2017?

    I heard a report on the radio this morning that said pizza injuries have caused some people to go to the hospital. What is that all about?
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    Chow Line: Meat vs. ‘Meat?’

    What’s the difference between meat, “clean meat” and plant-based “meat?” It’s all getting a bit confusing.
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    Chow Line: Canning and Home Food Preservation

    With canning season in swing now, I have some home canning recipes that have been passed down through my family over decades that I want to try. With all the new techniques and information that have been developed regarding home food preservation, can I still use those old recipes?
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    Chow Line: Tips for Dining out Safely

    With the recent reports of people developing foodborne illness after eating at certain restaurants, it’s made me a little worried about eating out. How can I be safe when dining out?
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    Chow line: Two Cutting Boards are Better Than One

    I’m getting my own apartment soon and I’m shopping for a cutting board – should I get a wooden or plastic one?  

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