Foodborne illness cases tend to increase as we move food preparation outside.

Eating lunch gives you a chance to refuel your brain and body after a morning of hard work.

Make sure to include food from at least three food groups in your celebrations.

Using a hat and sunscreen are a couple of ways to help prevent damage to our skin and, potentially, skin cancer.

An NDSU Extension specialist offers tips on storing fresh vegetables.

Do you know about how much turkey a person eats each year?

Fruits and vegetables are among the foods Americans waste the most.

Cross-contamination is a major food safety issue to avoid during gatherings.

Set goals that are specific, measurable, attainable, realistic and timed.

Don’t let foodborne illness spoil your outdoor cooking and dining experiences.