August is right around the corner, and if you’re planning a cookout or picnic for the dog days of summer, here are some tips from the Partnership for Food
A couple of weeks ago, I was having dinner with my parents. My dad was making chicken and asked me what temperature he needed to cook it to. After all,
In what qualifies as ground-shifting news in the food safety world, the U.S. Department of Agriculture (USDA) Tuesday lopped 15 degrees off its recommended temperature for safely cooking whole
If you’ve been shopping for ham recently, you may have found yourself bewildered by the many choices available: fresh, cured, cooked, spiral-cut, smoked, bone in, boneless, country. It’s
Brisket is a popular meat for springtime celebrations. One reason that it’s an excellent choice for entertaining is that it can be prepared in advance. In fact, you must
It encompasses 2,438 pages spanning six volumes, cost somewhere between $1 million and $10 million to produce, and weighs just under 40 pounds.
“Modernist Cuisine: The Art and Science
“Oh, Jake,” Brett said, “we could have had such a … damned good time together.”
Ahead was a mounted policeman in khaki directing traffic. He raised his baton. The car slowed
In the annals of American ad campaigns, few slogans have been as successful as “Beef. It’s What’s For Dinner.” Eighty-five percent of consumers recognize and like that tagline,