In general, leftover perishable foods (cooked meat, casseroles, vegetables) kept at 40 F or below should be used within three or four days.

As a late-night comedian famously showed with his “person on the street” interviews, people do not necessarily know what “gluten” is.

The quality of frozen food depends on how well it is wrapped.

Freezing is one of the easiest and most convenient ways to preserve food if you have the proper equipment.

If you are donating produce, be sure to check with a local food pantry or other donation site ahead of time.

When traveling internationally, eat hot cooked food and avoid raw foods, and fruits and veggies rinsed with potentially unsafe water.

Great-grandma’s canning recipes published in the 1970 church cookbook probably do not stand up to current recommendations.

Pickles can be made from almost any vegetable or many fruits.

You might be wondering why someone in the nutrition field just admitted to drinking pop of any kind.

Be aware of food label lingo to avoid having to toss food.