Articles Index
Induction Cooktop
An induction cooktop uses an electromagnetic field to heat up a pan while leaving the cooking surface cool to the touch and without heating the air around the cooktop.
Escherichia coli ("E. Coli")
E. coli is a bacteria known for causing food poisoning via undercooked ground beef, as well as contaminated spinach and sprouts. Read more about E. coli.
How to Buy Fresh Scallops: Understanding Scallops Sizes and More
Shopping for fresh scallops can be confusing. Learn about the different scallop sizes and why it's important to buy chemical-free or "dry-packed" scallops.
What is MSG? (Monosodium Glutamate)
Monosodium glutamate, or MSG, is a food additive used in Asian cooking as well as ... MSG side effects include symptoms such as headaches, nausea ... Read more about MSG.
What is Gluten?
What is gluten? Gluten is a protein formed when wheat flour is moistened and them mixed or kneaded. Read more about what gluten is and its role in baking.
Clostridium Botulinum (Botulism)
Clostridium Botulinum, the bacteria that causes botulism, is one of the most toxic substances in the world. Read more about how to stay safe from botulism.
Kosher Salt
Kosher salt is a coarse-grained salt that chefs like because it's easier to handle than ordinary table salt, and it adheres to food products better, too.
Slow Cookers and Food Safety
Slow cookers are a wonderful convenience, but anytime you're dealing with low temperatures over long time periods, food safety is a concern.
Listeria Monocytogenes
Listeria monocytogenes is a foodborne bacteria that causes more food poisoning fatalities than any other, even Salmonella and E. coli.
Davidson's Safest Choice - Supplier of Pasteurized Eggs
Davidson's Safest Choice sells pasteurized eggs in markets nationwide. You can use their store locator to see if their products are available at a grocer in your area.
Staphylococcus Aureus
Staphylococcus aureus, the bacteria that causes staph infections, is a frequent cause of food poisoning, generally due to improper food handling and hygiene.
Shigella and Shigellosis
Shigella is a type of bacteria that causes a form of food poisoning known as shigellosis. Read more about how to stay safe from Shigella poisoning.
Campylobacter Jejuni
Campylobacter jejuni is a bacteria that causes the second most cases of food poisoning after Salmonella. Read more about Campylobacter jejuni.
Clostridium Perfringens
Clostridium perfringens is a bacteria that causes food poisoning, especially in cooked food that is kept warm in steam tables in cafeterias and buffets. Read more about Clostridium perfringens.
Salmonella and Salmonella Poisoning
Salmonella bacteria are the cause of most cases of food poisoning in America. Read more about salmonella and the symptoms of salmonella poisoning.
Arborio Rice: Rice For Making Risotto
Arborio rice is a high-starch, short-grained type of rice that is the traditional choice for making classic Italian risotto. Learn all about arborio rice.
Eggs: Nutritious and Versatile
Eggs are a nutritious food and a crucial ingredient in everything from baked goods to sauces. Learn how to store eggs, how to choose fresh eggs, and more.
Color-Coded Cutting Boards
Color-coded cutting boards for different ingredients can help prevent cross-contamination in the kitchen. Find out how to use color-coded cutting boards for food safety.
The Basics of Making Stock: Bones, Vegetables & More
Making chicken stock, beef stock or other stocks requires understanding all the ingredients that go into a stock. Read all about the basics of making stock.
All About Butter
Butter is the most prized cooking fat because of its delicious flavor and rich, creamy mouth-feel. Learn all about butter and how to cook with it.
All About Lemons
After salt and pepper, lemon may be the most commonly used flavoring ingredient in the culinary arts. This article gives you the lowdown on lemons.
Green Beans (String Beans, Wax Beans)
Sometimes called string beans or wax beans, green beans are a versatile vegetable that is widely available fresh, frozen or canned.
Creme Brulee Torch
A creme brulee torch lets you direct a precise jet of flame onto a custard (for creme brulee), gratin, meringue or many other items.
Stainless Steel Stockpot with Lid and Spigot
If you're serious about stock making, particularly if you want to make a proper consommé, you'll want to set a little bit aside in your budget for this 11½-quart stainless steel stockpot.
Carrots: The Basics
Carrots are one of the most common vegetables in the kitchen as well as one of the most fundamental ingredients in the culinary arts.