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?
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?
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?
