Shipping meat and seafood within the perishable cold chain is a high-stakes proposition for grocers, restaurants, and their supplier networks. Temperature abuse can lead to the formation of bacteria ...

Many home cooks rely on color or instinct when grilling, but only temperature tells you if your meat is truly safe to eat, according to the USDA and food safety experts.

When using a piping hot grill, it's natural to think that there's enough radiant heat to properly warm a steak through while it's outside achieves a perfect sear. However, Nicole Johnson, the owner, ...

If you struggle with making tender, juicy prime rib, there's one thing that you should've been doing all along. Experienced cooks love the trick.

EFSA’s assessment shows how storage time, temperature and hygiene determine pathogen growth risks in meat intended for ...