Rinse produce under running water — never soap. The right way to wash fruits and vegetables, from leafy greens to melons, plus what not to do.

Washing raw chicken spreads bacteria around your kitchen instead of removing it. Here’s what food safety experts want you to do instead.

A retiring line worker’s 40 years of food safety wisdom — the story of mentorship and the lessons that no manual teaches.

Cooking Valentine’s dinner at home? The romantic foods with real risks — oysters, chocolate fondue, and undercooked steak. Romance with a thermometer.

Umami is the savory fifth taste — glutamate on your tongue. What it is, the foods richest in it, and how to add more savoriness to cooking.

Ultra-processed foods are linked to poor health — but the category is controversial. What the NOVA classification gets right, wrong, and what to do.

Ugly produce fights food waste — but is it safe? The truth about cosmetically imperfect fruits and vegetables.

Most mock recalls are theater. Here’s how to run traceability drills that actually test your system — timed, unannounced, and honest about gaps.

Third-party food safety audits are the industry’s trust mechanism — and a debated one. What audits do well, where they fail, and how to get value.

A $15 thermometer is the most important food safety tool in your kitchen. How to use it right — placement, calibration, and target temps.