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Food safety

  • Article

    Preparing for Hurricane Irene

    Here at Fine Cooking, we're bracing for Hurricane Irene. Are you ready? Get some quick tips on food safety and links to resources before the storm hits.

  • Article

    Preserving the Season

    Pickle it, freeze it, or can it, but don't let summer's fresh fruits and vegetables go to waste

  • Article

    How to Store Fish

    The first step in making a great fish dish is to buy great fish (no surprise there). So you go to the market, bring home your “catch,” and then what?…

  • Article

    Check Your Temp

    Food safety experts call 40º to 140ºF the danger zone, where bacteria thrive, doubling every 20 minutes. I was shocked to find my refrigerator registered 44ºF. But I’m not alone:…

  • Article

    Freezing Food

    How to keep it safe and flavorful

  • Article

    Making Preserved Lemons? Sterilize the Jar First

    Learn how to sterilize a canning jar, a wise precaution before making preserved lemons.

  • Article

    Cream: The Thick and The Thin of It

    What exactly are heavy cream, light whipping cream, light cream, half-and-half, and whole milk? And what does "ultrapasteurized" mean? Find out here.

  • Article

    Wash those berries

    Learn why you should wash berries and how to do it without bruising the delicate fruit.

  • Article

    How Clean Is Your Cutting Board?

    Linda J. Harris sorts through the cutting-board controversy and explains how to reduce the risk of cross-contamination from this seemingly innocuous kitchen gear. You'll find out the pros and cons…

  • Article

    Safety Tips for Gas Grillers

    Stay safe during grilling season with these ten tips.

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